There are SO MANY amazing recipes available on the web today, but how many help and encourage you to make meals and memories with your children?
I mean, what are the holidays for? Are they not to make spend time with your family? To create Traditions? To pass down your favorite crafts, recipes, techniques, stories and more to your children?
This year we decided to try a few traditional holiday recipes from Better Homes and Gardens, modify them to suit our family, and teach the girls how to make them.
This recipe from BHG, the Melt In Your Mouth Pumpkin Cookies, was so easy for the girls to make. Your children will enjoy making and eating them!
We added cream cheese frosting, halved the recipe, increased the pumpkin, and used whole wheat flour (but you don’t have to). The BHG site includes a video if you want some extra help.
Disclosure: This post contains affiliate links.
I teach the children to gather all of the needed equipment at the beginning of making a recipe. For this cookie recipe, we used:
- Two cookies sheets – it is best to line your cookies sheets if you can. In the photos, we lined them with aluminum foil, but we know that it is not the healthiest option. I recommend parchment paper or silicone baking mats.
- One mixing bowl – a large bowl is best, especially if you want to double the recipe.
- Wooden spoon – we make a LOT of our recipes with a classic wooden spoon.
- Liquid measuring cup – a large four cup measure allows a lot of flexibility and can be used for all the liquids in this recipe.
- Dry measuring cups – we have a simple set of 5 cups – 1 cup, 3/4 cup, 1/2 cup, 1/3 cup, 1/4 cup. I would also recommend this 4 piece KitchenAid set.
- Measuring spoons – a simple set of measuring spoons is all that is needed – 1/4 tsp, 1/2 tsp, 1 tsp, 1/2 TBL, 1 TBL
I like to make recipes flexible. I comment here and there with a few modifications and suggestions.
- 1 cup butter, softened
- 1 cup organic cane sugar – we prefer organic cane sugar vs. refined white sugar
- 2 teaspoons aluminum free baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups canned pumpkin
- 2 1/4 cups flour – we use non-GMO whole wheat flour and only use 2 cups of the flour, since it is more dense
Cream Cheese Frosting
- 1/4 cup butter, softened
- 4 oz cream cheese, softened
- 2 1/4 to 2 1/2 cups powdered sugar
- 1/4 cup pumpkin
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F.
- In a large bowl, soften butter (in the microwave for 30 seconds for ease, or have left the butter out overnight).
- Add organic cane sugar, baking powder, salt, cinnamon, cloves and ginger. We also added 1/2 tsp of cardamom for a unique taste, but you can leave it out if you don’t have that on hand.
- Stir until combined, scraping bowl occasionally.
- Add egg and vanilla; stir until combined.
- Stir in pumpkin.
- Stir in flour.
- Drop dough by heaping teaspoons, 2 inches apart on lined cookie sheets.
- Bake in the preheated oven for 10 to 12 minutes.
- For the frosting, soften butter and the cream cheese (again, in the microwave for 30 seconds or have the butter left out overnight. Cream cheese is usually soft enough to mix w/o softening).
- Stir in vanilla and pumpkin.
- Stir in powdered sugar, about 1/2 cup at a time. Keep adding sugar until the frosting is thick, not runny.
- Wait until cookies are cooled before frosting. Use about one heaping teaspoon of frosting per cookie.
I would love to hear about your favorite cookie recipes to make with your children!
Want to start with the basics and teach your children to cook? Check out: Teach Your Children To Cook – The Simple, Healthy, Cheap Way: For Ages 7+ With Parent Supervision and follow the 16 incremental lessons to give your children a good cooking foundation and give them a beginning repertoire of recipes that they can use to contribute to the family meals.
Better Homes and Gardens is one of my favorite magazines. Click here to subscribe to Better Homes and Gardens.