Effort to Make


“Yeah, they aren’t healthy, but they are damn delicious.”

– Me.. about these cookies.

Well, it’s FINALLY here! That crisp air has come barrelling into Canada and I have been spending all my time in long socks, slippers, toques, mustard-coloured cardigans and scarves, scarves, scarves! I couldn’t resist making something that has some “autumn spice” to it. So I did, and it was delightful.

I made these last year but the recipe called for Eggnog (and those were phenomenal!) When I saw Baileys made a limited edition pumpkin spice flavouring, I just had to give it a go, so I swapped the Eggnog for Bailey’s and I definitely wasn’t disappointed.

I hope you enjoy them (and this wonderful season)! If you try them, let me know what you think by leaving a comment!


Pumpkin Spice (oh! so nice) Cookies
Yields 27
Cookies made with Baileys Irish Cream Liqueur - Pumpkin Spice!
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 3/4 Cup - Softened Butter
  2. 1/2 Cup - Sugar
  3. 1/2 Cup - Brown Sugar
  4. 2 - Egg Yolks
  5. 1/2 Cup - Baileys Pumpkin Spice
  6. 1 Tbsp - Vanilla
  7. 2 1/4 Cups - Flour
  8. 2 Tsp - Baking Powder
  9. 2 Tsp - Cinnamon
  10. 1 Tsp - Nutmeg
  11. 1/2 Tsp - Salt
Pumpkin Spice Icing
  1. 1/2 Cup - Softened Butter
  2. 3 Cups - Powdered Sugar
  3. 5 Tbsp - Baileys Pumpkin Spice
  4. 1/2 Tsp - Nutmeg
  5. 1/2 Tsp - Cinnamon
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  1. Preheat the oven to 350 degrees
  2. Place parchment paper on a cookie sheet and set aside
  3. In a large mixing bowl, cream together the butter and both sugars until they have a "fluffy" texture
  4. Add the egg yolks, Baileys and vanilla and beat until creamy
  5. In a separate bowl, mix together the flour, baking powder, nutmeg, cinnamon and salt
  6. Add the dry ingredients to the liquid mixture and beat until combined
  7. Roll into small balls and place them onto the cookie sheet
  8. Bake in the oven for 8-10 minutes (depending on your oven of course. I would recommend setting a timer for 5 minutes. If they start to go golden on the bottom, take those puppies out because they are done-zo!)
While your cookies are baking, make the icing
  1. In a mixing bowl, cream the butter until "fluffy" and add the powdered sugar and beat until combined
  2. Add the Baileys, nutmeg and cinnamon and beat for 2ish minutes until mixture is completely smooth and thick
  3. Once your cookies have been baked and have time to relax and chill, spread the icing on top (the more the merrier!). I like to add a dash of cinnamon on top to make them look extra cute.
  1. Even if you slather on that icing, you'll have extra. I put mine in the freezer as it holds for quite a while. That way, when it's spring time and I'm craving that pumpkin spice taste, I can make 'em!
195 cal
8 g
2 g
28 g
Adapted from Cooking Classy and AllRecipes
Adapted from Cooking Classy and AllRecipes
Deats For Eats http://www.deatsforeats.com/

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