• 3/4 cup butter, room temperature
• 2 cups brown sugar
• 1/4 cup granulated sugar
• 2 eggs, room temperature
• 1 (15 ounces) can pumpkin puree
• 3/4 cup International Delight Pumpkin Pie Spice cofee creamer
• 2 3/4 cups all purpose flour
• 3 teaspoon baking powder
• pinch of salt
• 1 teaspoons pumpkin pie spice

• 1 cup butter, room temperature
• 8 ounces mascarpone cheese, room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

1. Heat the oven to 375 degrees. Line 3-4 baking sheets with parchment paper. Set aside.
2. In a mixing bowl, with the paddle attachment on, add the butter and sugars. Beat on low speed until light and fluffy, about 3 minutes.
3. Stir in the eggs and pumpkin puree. Beat until just combined.
4. In a separate bowl, sift together the flour, pumpkin pie spice, baking powder and salt.
5. Add the flour mixture alternately with the coffee creamer to the cookie dough.
6. Beat until just combined.
7. Using a medium size scoop, drop cookie dough onto the prepared baking sheets and bake in preheated oven for 12 minutes or until tops spring back.
8. Cool on the baking sheets about few minutes before transferring to wire racks to cool completely.

1. In a mixing bowl, with the paddle attachment on, add the butter and mascarpone cheese.
2. Beat on low speed until creamy and fluffy.
3. Stir in the vanilla extract and slowly add the powdered sugar.
4. Beat until all the sugar is incorporated.
5. Increase the mixer’s speed to medium high and beat for an additional 1 minute.
6. Spoon a little frosting on top of each cookie and spread it with the back of a spoon.

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INGREDIENTS

DIRECTIONS

Notes

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup shortening
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup cake mix
• 1 teaspoon cornstarch
• 1/2 cup sprinkles
• 12 Golden Oreo cookies, broken into pieces

1. Cream together butter, shortening, brown sugar, granulated sugar and egg. Mix in vanilla extract and beat until incorporated. Slowly add in baking soda and salt.
2. Next, sift together all-purpose flour, cake mix, and cornstarch. Mix dry mixture into wet mixture one cup at a time and continue to stir until flour is completely incorporated. Using a rubber spatula, add sprinkles and cut up oreos.
3. Using a large cookie scoop (about 3 tablespoons), scoop out dough and place dough balls on a parchment paper lined baking sheet. Cover with clear wrap and refrigerate for at least 1 hour or overnight.
4. Preheat oven to 350 degrees. Remove baking sheet from the fridge and take off clear wrap. Once the oven has reached the desired temperature, place cookies in the oven and bake for 10-12 minutes or until sides are slightly golden. Remove from oven and let rest for 5 minutes or until cookies are firm enough to transfer to a wire rack to cool completely. Enjoy!

• Cookies will keep up to one week in your cookie jar or up to 4 weeks in the freezer.

• 20 Oreos
• 1 teaspoon peppermint extract
• 8 ounces bittersweet chocolate (or white chocolate)

1. Separate oreos and scrape off the white cream. Line a baking sheet with wax or other nonstick paper.
2. Combine chocolate and peppermint extract in a microwave safe bowl. Heat chocolate until completely melted in 30 second intervals or heat with the help of a double boiler.
3. Place one oreo half at a time into the chocolate and flip over with the help of a fork. Once completely coated, remove cookie half from chocolate with the fork and tap it on the edge of the bowl a couple of times (to get rid of the excess chocolate). Place on prepared baking sheet and repeat. Place in the fridge and let set for 15 minutes before enjoying.

• *Sprinkle thin mints with crushed oreos or chocolate pieces after dipping.
• Cookies will keep up to 2 weeks in the fridge or up to 8 weeks in an airtight container in the freezer.