At Linen & Clove, we believe a beautiful home isn’t just about how it looks—it’s how it feels. Baking in the fall brings that irresistible mix of comfort and connection: the scent of cinnamon, the warmth of the oven, the joy of sharing something homemade.
This year at our Fall Open House, Jennifer baked three incredible cookies that had our guests asking for the recipes. From nostalgic Oreo-studded cookies to perfectly spiced pumpkin rounds and churro-inspired bites dusted in heirloom cinnamon, they were the perfect complement to our autumn décor and handmade pottery displays.
We’re sharing them with you here—along with ideas for how to serve them beautifully in your own home.
Cookies & Cream Cookies
Soft, chewy, and filled with chopped Oreos, these cookies are a nostalgic favorite with an elevated twist. The secret? A packet of Oreo cookies & cream pudding mix keeps them melt-in-your-mouth soft.
Serve them on: the a large pedestal tray a timeless piece handcrafted in Wisconsin that makes even everyday treats feel special. Pair with a linen runner and a simple vase of seasonal greenery for a cozy, casual display.
Ingredients:
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1 cup butter, softened (½ butter, ½ shortening)
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½ cup packed brown sugar
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½ cup white sugar
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1 (4.2 oz) package Oreo cookies & cream pudding mix
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2 eggs, room temperature
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1 tsp vanilla
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2½ cups flour
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1 tsp salt
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1 tsp baking soda
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12 Oreos, chopped
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½ cup white chocolate chips
Instructions:
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Cream together butter and sugars for 4 minutes.
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Add pudding mix, eggs, and vanilla. Mix for 2 minutes.
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Mix in flour, baking soda, and salt on low speed for 1 minute.
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Stir in Oreos and white chocolate chips.
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Roll into balls and chill for 3–6 hours.
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Bake at 350°F for 8 minutes.
Perfect Pumpkin Cookies with Vanilla Glaze
Pumpkin cookies are autumn in every bite—spiced with cinnamon, nutmeg, and cloves, then drizzled with a vanilla glaze that sets beautifully. These cookies pair perfectly with a hot cup of coffee on a crisp fall morning.
Serve them on: our White Platter for a festive yet elevated presentation. Add seasonal napkins and a fall candle for an effortless entertaining setup.
Ingredients:
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5 cups all-purpose flour
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2 tsp baking powder
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2 tsp baking soda
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4 tsp ground cinnamon
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1 tsp ground nutmeg
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1 tsp ground cloves
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1 tsp salt
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1 cup butter, room temperature
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3 cups white sugar
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1 (15 oz) can pumpkin puree
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2 eggs, room temperature
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2 tsp vanilla extract
Glaze:
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4 cups confectioners’ sugar
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6 tbsp milk
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2 tbsp melted butter
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2 tsp vanilla extract
Directions:
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Preheat oven to 350°F.
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Combine dry ingredients; set aside.
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Beat butter and sugar until fluffy. Add pumpkin, eggs, and vanilla; mix until creamy.
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Stir in dry ingredients until smooth.
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Drop by round scoops on a cookie sheet.
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Bake 11–13 minutes, then cool.
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For glaze: whisk sugar, milk, butter, and vanilla. Drizzle over cooled cookies. Optional: sprinkle with chopped walnuts.
Churro Cookies with Heirloom Cinnamon
These churro-inspired cookies were the runaway favorite at our Open House. Soft on the inside, lightly crisp on the edges, and rolled in cinnamon sugar—they capture everything we love about cozy fall flavors.
We elevated the flavor using The Deliciouser Heirloom Cinnamon, a locally made Madison spice that’s rich, fragrant, and unforgettable.
Make them in: a Rowe Pottery Works Mixing Bowl turned centerpiece, surrounded by a few autumn accents like pinecones or dried leaves for a casual but elevated look.
Cinnamon Sugar:
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½ cup sugar
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1 tbsp cinnamon
Cookies:
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½ cup unsalted butter, room temperature
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¼ cup (2 oz) cream cheese, room temperature
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¾ cup packed light brown sugar
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¼ cup sugar
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1 egg, room temperature
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2 tsp vanilla extract
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2⅓ cups all-purpose flour
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2 tsp ground cinnamon
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2 tsp cornstarch
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1 tsp baking soda
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1 tsp baking powder
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1 tsp salt
Directions:
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Preheat oven to 350°F. Line two baking sheets with parchment.
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Mix cinnamon and sugar in a small bowl.
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In a stand mixer, cream butter, cream cheese, and sugars until fluffy.
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Add egg and vanilla; mix until combined.
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In another bowl, whisk flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Slowly add to mixer.
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Scoop dough (about ¼ cup each), press tops into cinnamon sugar, and space 2 inches apart.
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Bake 10 minutes, until edges are golden. Cool for 5 minutes before transferring.
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Store in an airtight container for up to 5 days.
A Final Note
Whether you’re hosting a fall gathering, styling your kitchen for the season, or simply looking for a cozy afternoon project, these cookie recipes bring warmth to your home and table. Pair them with handcrafted serving pieces from Rowe Pottery Works, locally made spices from The Deliciouser, and seasonal décor from Linen & Clove to create a home that feels as beautiful as it tastes.
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