Colorful foliage, cozy sweaters, hot drinks . . . it’s finally that glorious time of year. Fall is upon us, and with it comes the desire to get snuggled up with a tasty treat in hand.

So what snack do you turn to when the mood strikes?

Infused cookies are great because they’re easy to make, take less than 30 minutes to prepare, and can be frozen indefinitely, so you can always have cookies on hand in a pinch. The best part? These cookies are loaded with all of the flavors that make fall so magical, AKA the magic “pumpkin spice” blend. The heavenly aroma of nutmeg meets cinnamon and pumpkin is a great way to mask any lingering cannabis flavors . . . and cope with whatever life throws your way.

These cookies have a soft cake-y-ness to them but still retain a nice chew. Dive into some infused goodness below:


*Use as much or as little infused butter as you like depending on desired potency. We like to minimize taste so we use very strong infused butter (about 3-4 tablespoons) then add regular butter to balance it out.

  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 3 tsp fall spice blend*, see recipe below
  • ¾ cups pumpkin puree*, see note
  • one egg
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 ¼ tsp vanilla extract
  • 1 cup glazed pecans
  • optional: ½ - 1 cup dark chocolate morsels

Gluten free version: Substitute all purpose flour with equal parts of a 1:1 gluten free flour mix. We personally recommend Bob’s Red Mill.

Fall spice blend:

  • ¼ tsp powdered clove
  • ¼ tsp powdered ginger
  • ½ tsp powdered allspice
  • 1 tsp powdered cinnamon
  • 1 tsp powdered nutmeg

For glaze:

  • ½ cup powdered sugar
  • 2-3 TB milk, as needed for desired consistency (We use oat milk)
  • 2 TB Maple syrup
  • Pinch of flaky sea salt
  • ½ tsp vanilla extract
  • ½ tsp almond extract, optional
  • Reserved ¼ tsp spice blend


  1. Get out your butter and egg 15 minutes prior to preparing your dough. This gives them some time to get to room temperature. (Optional: Finely toast whole, dry spices before blending for best results. Add whole spices to a pan on the stovetop and heat on low until fragrant, then remove from the heat. If using whole spices grind them up in a spice grinder until fine.)
  2. Sift flour, salt and baking soda together into a bowl. Set aside.
  3. Cut butter into one inch cubes.
  4. Beat butter on medium in a stand mixer with the paddle attachment until it’s light and fluffy, about 2-3 minutes.
  5. Turn to high. Gradually add in sugar to the butter a little bit at a time.
  6. Once sugar is incorporated reduce the speed of your stand mixer to low. Add egg, pumpkin puree and vanilla extract.
  7. Reserve ¼ tsp of spice blend and set aside. Add remaining 2 ¾ tsp spice blend to the stand mixer.
  8. Adjust speed and beat on medium low until the mixture is smooth, 1-2 minutes.
  9. Turn off your stand mixer. Slowly and gently fold dry ingredients into the bowl with a spatula, taking care not to overwork the dough.
  10. Roughly chop pecans. Fold in pecans and chocolate chips by hand if desired.
  11. Cover with plastic wrap and chill for at least 30 minutes. The longer you rest the dough, the better your cookies will be. You can chill dough for up to 3 days in advance.
  12. Preheat your oven to 350 F.
  13. Line a baking sheet with a Silpat baking sheet. You can also opt for parchment paper. Do not grease your sheet as this can cause cookies to burn.
  14. Take out your dough 15 minutes prior to baking so it can come to room temperature.
  15. Use a spoon to dole out 2 tablespoons of dough two inches apart on the sheet.
  16. Bake at 350 F for 17-21 minutes or until a toothpick comes out clean.
  17. Move cookies to a rack and let cool for at least 10 minutes.
  18. If desired make the glaze by combining powdered sugar, milk of your choice, maple syrup, your choice of extract(s), ¼ tsp reserved spice blend and a pinch of sea salt.
  19. Let cool for at least 15 minutes.
  20. Add glaze to the corner of a Ziplock bag. Cut out a small edge and pipe glaze over cookies. Let cool to set glaze before serving.
  21. Enjoy with a cold glass of milk or eggnog!
  22. Yields 24-30 cookies. Store in a cool, dark airtight place. Frozen cookie dough can theoretically be kept for up to 3 months; however since terpenes are so volatile I’d recommend eating these fresh. The best part? You don’t even have to let your frozen dough come to room temperature. Just throw on an extra minute onto your baking time and you’ll be all good.

NOTE: The puree you use should be just that: pumpkin puree and nothing else. Don’t buy anything that says “pumpkin pie filling” unless the only ingredient is pureed pumpkin. If you find your puree is excessively watery or oily you can blot it with a paper towel or run it through a sieve until most of the water is gone.

Bonus tips:

  • The pumpkin adds a lot of protein to the mix, which is how you can make this recipe vegan by simply omitting the egg. You can use cocoa butter or plant based margarine in lieu of the butter.
  • For extra flavor brown the butter in advance, rechill to set, then bring it back to room temperature and use that for extra rich toffee notes.
  • Not a fan of overly sweet glazes? These cookies work well with a cream cheese or mascarpone based frosting. You can also always opt for a dark chocolate ganache drizzle if you want a reason to add in extra THC butter...just sayin’.
  • Other great add ins for these cookies include cookie butter swirled into the cooled dough or even a salted caramel drizzle.

Written by Janelle Lassalle @jenkhari

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