A tasty Thanksgiving treat by Rita Talty on Four Live


  • 390 g (3 cups) all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tblsp ground cinnamon
  • 1.5 tsp ground ginger
  • 1 tsp ground cloves or nutmeg
  • 1/2 teaspoon salt
  • 226 g (1 cup) unsalted butter, room temperature
  • 410 g (2 cups) light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 425 g can pumpkin puree
  • 55 g (1/4 cup) vegetable oil
  • 55 g (4 tablespoons) unsalted butter, room temperature
  • 115 g (1 cup) icing sugar, sifted
  • 1.5 tsp pure vanilla extract
  • 120 ml (1/2 cup) golden syrup or honey


  • Preheat the oven to 177C.
  • Line two cookie sheets with parchment paper (so cookies don’t stick).
  • In a large bowl whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves or nutmeg, and salt.
  • In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each. Beat in the vanilla extract and pumpkin puree. Beat in the flour mixture just until incorporated.
  • Then drop cookies on the parchmant paper. You can use a spoon or ice cream scoop.
  • Then with moist fingers smooth the top of the cakes.
  • Bake cookies for about 10-12 minutes until the tops of the cookies lightly spring back.
  • Then place on a wire wrack to cool.