Once the warm summer weather has past and fall starts setting in, try out these amazingly tasty pumpkin cookies.  This is a recipe I discovered on the Our Family Journey blog, but I tweaked it out by baking these on the Grill Dome and adding a sugary topping at the end.  These cookies were soooooo good and didn’t last long 🙂  Recipe and video below.


1/4 cup butter
1/4 cup brown sugar
1/8 cup milk
1/2 tsp vanilla
1 1/4 cups powdered sugar

Melt butter and brown sugar together in a sauce pan until smooth and blended.  Add to a mixing bowl then mix in vanilla and milk. Next, mix in the powdered sugar then set aside.


1 cup butter (set out at room temp for at least 30 min)
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 egg (set out at room temp for at least 30 min)
1 tsp vanilla
15 oz can pumpkin
2 cups all-purpose flour

Set up the Grill Dome for an indirect heat cook using the Grill Dome Indirect Cooking Rack and Ceramic Stone.  Place a 2nd Ceramic Stone either on the Main Cooking Rack or the Extender Rack.  Preheat the Grill Dome to 350°.

In a large mixing bowl, beat the butter until nice and creamy.  Next, add in the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg, then mix until combined.  Next, mix in the egg and the vanilla.  Mix in the pumpkin.  Finally, mix in the flour a little at a time until you have a nice doughy consistency (I used the entire 2 cups).

Line a baking sheet with parchment paper and drop spoonfuls of dough about 2″ apart, making sure they will fit nicely on the ceramic stone.  Pick up the parchment paper containing the dough and place directly on the ceramic stone.  Cook for anywhere between 12 – 20 minutes depending on the size of your dough scoops.

Let cool on a drying rack then spread the icing on the cookies.  For an added treat, mix up a bit of sugar and cinnamon together and sprinkle on top.  Serve and enjoy!

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