Torture Uncle Shawn with Pumpkin Spice Cookies

It’s no secret by now many of you know Shawn hates Pumpkin Spice, but I happen to love it! So, I really enjoy this time of the year. From the lotions to the candles and yummy, warm drinks, I am all about “Pumpkin Spice.” 

I don’t understand why so many Black people have a vendetta about pumpkins. I get it, it ain’t better than sweet potato! But nobody said better. Pumpkin has a lane of its own! If you wanna go there comparing pies, I prefer BEAN PIES! But that’s totally off-subject. It’s not a comparison game, it’s simply let’s enjoy pumpkin season. I am thankful I introduced pumpkin to my daughter early in life, unlike the mass majority of my Black community who only eats what they grew up eating. I have a pumpkin buddy! One of our favorite things to do together is bake, so we decided to make some good ol “Torture Uncle Shawn, Pumpkin Spice Cookies”. 

Up until now I never really shared my recipe, but I will share it with ya’ll. Took me about 35 mins from start to finish.


  • 1 Cup softened Butter (unsalted)
  • 2 1/4 Cups Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 3/4 teaspoon Cinnamon
  • 1 Cup Brown Sugar
  • 1 teaspoon Vanilla
  • 1 Egg Yolk large
  • 3 Tablespoons Maple Syrup
  • 1/2 Cup Pumpkin Puree (I use canned) 
  • I’m always guilty of eating some of the dough!

Instructions For the Cookies

  1. In a skillet over medium-high heat, add the butter and cook until foaming and beginning to turn amber in color with brown flecks on the bottom of the pan. Remove from the heat and pour into a bowl so it will not continue to cook. The smell should be very fragrant. 
  1. Set aside to cool for 20 minutes then place in the fridge for 10 more minutes. This step is crucial. You want the butter to be cool.
  2. In a large bowl, whisk together the dry ingredients (sugar is considered a wet ingredient so don’t add it yet), and set aside.
  3. In a mixing bowl or a stand mixer, use a spatula to scrape the browned butter into the bowl and beat together the butter and brown sugar for 1 minute. Add the vanilla, egg yolk, and maple syrup and mix again.
  4. Finally, stir in the pumpkin.
  5. Slowly pour all dry ingredients into the mixer and beat again until combined. Don’t over-mix here! Just mix it enough until there are a few streaks of flour left. 
  6. Cover and place in the fridge while you preheat the oven cinnamon sugar topping (see ingredients below). The dough should chill for 15-30 minutes.
  7. Heat the oven to 350 
  8. Roll the dough into balls and then roll it into the sugar mixture. The dough balls should be 1-1 1/2″ in diameter.
  9. Bake for 12 minutes and remove from the oven to rest for a moment before eating. I like mine warm with a glass of ice-cold Oat or Rice milk.

BTW, they leave your house smelling soooooo good!

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