For the Cake:

3 cups/384 grams all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

1 cup light brown sugar, packed

1 cup white sugar

½ cup unsalted butter, soft but cool

¼ cup coconut oil (melted)

¼ cup vegetable oil (or extra-virgin olive oil)

2 large eggs, at room temperature

1 (15-ounce) can pumpkin purée

½ cup sour cream

1 teaspoon vanilla bean paste

For the Frosting:

4 oz cream cheese, softened to room temperature

4 tablespoons unsalted butter, softened to room temperature

1½ cups powdered sugar (Start with 1 cup and sweeten w/ more to taste) 

¼ teaspoon cinnamon

½ teaspoon pure vanilla extract

1 Tablespoon milk

1-2 Tablespoons Maple syrup 

• Preparation:
• Step 1
  Heat oven to 350 degrees
• Step 2
  In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
• Step 3
  In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, white sugar, butter, coconut oil, and Veg oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée, sour cream, and vanilla and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Step 4
  Add dry ingredients and mix on low until combined.
• Step 5
  Spray the bundt pan very well with cooking spray just before you place the batter in.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
• Step 6
  Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Step 7
  Make the frosting: Once the cake is cool, beat the cream cheese and softened butter in a bowl.
• Step 8
  Add sugar (starting 1 cup at a time), vanilla, maple syrup, and milk.
• Add more Milk as needed to thicken or thin the frosting to achieve the desired consistency.
• Step 9
  Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

Makes twelve 2-inch cookies or six 4-inch cookies

Ingredients:

1 cup flour
1 tbsp cinnamon
1 1/2 tsp baking soda
1 1/4 tsp salt
1/2 cup + 3 1/2 tbsp light brown sugar
1/4 cup + 1 1/2 tbsp sugar
11 tbsp butter, room temp
1 egg
1 tsp vanilla bean paste
2 cups old-fashioned oats
1 cup mixed raisins (1/2 cup regular and 1/2 cup golden)

Instructions:

(If the raisins are not plump, pour hot water over them and let them sit for about 30 minutes before making the cookies, then drain and pat thoroughly dry).

1 -In a medium bowl, sift together 1 cup flour, 1 tbsp cinnamon, 1 1/2 tsp baking soda, and 1 1/4 tsp salt.

2 – In a stand mixer w/ paddle attachment, cream 11 tbsp room temp butter until it holds a peak when the paddle is lifted.

3 – Add 1/2 cup + 3 1/2 tbsp light brown sugar and 1/4 cup + 1 1/2 tbsp sugar and mix for 3-4 minutes until very fluffy.

4 – Add 1 egg and 1 tsp vanilla bean paste and mix on low speed for 15-30 seconds, until just combined.

5 – Add the combined dry ingredients in 2 additions, mixing on low speed until just combined.

6 – Add the 2 cups old-fashioned oats and 1 cup mixed raisins and pulse on low about 10 times to combine.

7 – Refrigerate the dough for 30 minutes.

8 – Preheat oven to 325°F.

9 – Divide the dough into 6-12 equal portions and roll each one into a ball.

10 – Bake the cookies 18 to 20 minutes in a standard oven until golden brown (16 minutes in a convection oven).

Ingredients:

2 1/2 cups flour
1 tsp baking powder
1 cup butter, softened
1 cup sugar
1 egg
2 tsp orange juice
1 tsp vanilla

Instructions:

1) Preheat oven to 350 degrees. In a medium bowl, sift and mix together 2 1/2 cups flour and 1 tsp baking powder and set aside.

2) In stand mixer fitted with a paddle attachment, beat 1 cup softened butter and 1 cup sugar. Add 1 egg, 2 tsp orange juice and 1 tsp vanilla.

3) Lower the speed to medium-low and add in the flour mixture.

4) Chill dough for 1 hour or overnight.

5) Rollout dough into 1/8 inch thickness and cut out as desired.

6) Bake at 350 degrees for 8-10 minutes (with date filling, bake for 12 minutes).

Lisa Clayton’s Recipe

Ingredients:
2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

1 cup sugar

1 egg 

1 tsp vanilla

3/4 cup buttermilk 

Cinnamon and Sugar
Instructions:

1) In a medium bowl, sift and mix together 2 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.

2) In stand mixer fitted with a paddle attachment, beat 1/2 cup butter and 1 cup sugar. Add 1 egg and. 1 tsp vanilla. Then add 3/4 cup buttermilk. 

3) Lower the speed to medium-low, and gradually add in the flour mixture. 
4) Place gobs of dough on a greased cookie sheet and top with cinnamon and sugar. 

5) Preheat oven to 375°F. Bake cookies for 8-12 minutes, until light golden brown. 
Mimi’s Cookies from Papa’s Mom—Alrenne Maybelle (Weeks) Clayton

Ingredients

1 cup natural peanut butter
3/4 cup honey
1/2 cup coconut oil (or butter)
2 tsp vanilla
2 1/4 cup quick oats
(6 tbsp cocoa powder, optional)

Instructions

1) In medium saucepan, mix 1 cup natural peanut butter, 3/4 cup honey, 1/2 cup coconut oil (or butter) and heat until just melted and warm.

2) Add 2 tsp vanilla, 2 1/4 cup quick oats, and (6 tbsp cocoa powder, optional)

3) Drop heaping spoonfuls onto parchment paper-lined plate or cookie sheet and refrigerate until chilled.

Ingredients:

3 cups plus 2 tbsp flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp salt
1 cup butter, cold and cut into cubes
1/4 cup + 4 tsp brown sugar
1/2 cup sugar
2 eggs, cold, lightly beaten in a separate bowl
1 tsp vanilla
2 cups dark chocolate chips

Instructions:

1) In a medium bowl, sift and mix together the 3 cups plus 2 tbsp flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1 1/2 tsp salt. Set aside.

2) In stand mixer fitted with a paddle attachment, beat 1 cup butter (cold and cut into cubes) until it comes together in one lump, about 1 minute. Add in 1/4 cup + 4 tsp brown sugar and 1/2 cup sugar, and beat for another 1-2 minutes, or until the sugar dissolves into the butter.

3) Lower the speed to medium-low, and mix in 2 eggs and 1 tsp vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in 2 cups chocolate chips with a rubber spatula.

4) Divide the dough into 12 even pieces. Shape the dough loosely into a ball, but do not roll it. Place on a baking sheet with parchment paper, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.

5) Preheat oven to 375°F. Bake cookies for 18-22 minutes, until light golden brown. When in doubt, take your cookies out early.

Ingredients

12 tbsp butter, softened
1/2 cup cocoa powder
2 tbsp molasses
1 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup + 1/4 cup white sugar
1 egg, room temp
1 tsp vanilla

Instructions

1) Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

2) Melt 4 tbsp butter and place medium bowl. Add 1/2 cup cocoa powder and 2 tbsp molasses and whisk until combined.

3) In separate medium bowl, sift together 1 1/2 cups flour, 1 1/2 tsp baking soda, and 1/2 tsp salt.

4) In stand mixer, cream remaining 8 tbsp butter and 1 cup white sugar until fluffy (3-6 min).

5) Add cocoa/molasses and mix until combined. Add 1 egg and 1 tsp vanilla.

6) Add flour mixture, 1/3rd at a time until just combined.

7) Spread remaining 3/4 cup sugar in shallow dish. Roll 1 tbsp of dough into a ball and roll in sugar.

8) Bake 1 sheet at at time at 350 degrees for 12-14 minutes (when cookies have cracked and middle is just set.