Fall-Inspired Cannabis-Infused Pumpkin Cookies

As the crisp autumn air settles in and the leaves begin to turn vibrant shades of red and orange, it’s the perfect time to cozy up with a delicious treat. What could be more fitting for the fall season than a batch of homemade Cannabis-Infused Pumpkin Cookies? These delightful goodies combine the earthy warmth of cannabis with the comforting flavors of pumpkin and spices. Whether you’re a cannabis enthusiast or simply looking to embrace the fall spirit, these cookies are sure to hit the spot.


For the Cookies:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup canned pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/4 cup cannabis-infused butter (with desired THC/CBD potency)

For the Cannabis-Infused Butter:

  • 1/2 cup unsalted butter
  • Desired amount of decarboxylated cannabis (follow your local laws and regulations)
  • Cheesecloth or a fine-mesh strainer


  1. Prepare Cannabis-Infused Butter:
    • In a small saucepan, melt the unsalted butter over low heat.
    • Add the decarboxylated cannabis to the melted butter and simmer on low for 2-3 hours, stirring occasionally.
    • Strain the cannabis-infused butter through a cheesecloth or fine-mesh strainer into a container. Allow it to cool and solidify in the refrigerator.
  2. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. In a mixing bowl, combine the cannabis-infused butter, softened unsalted butter, brown sugar, and granulated sugar. Mix until creamy and well combined.
  4. Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and ground cloves.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
  7. Fold in the canned pumpkin puree until the pumpkin is evenly distributed throughout the cookie dough.
  8. Using a cookie scoop or a spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving enough space between each cookie.
  9. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  10. Remove the cookies from the oven and allow them to cool on a wire rack.
  11. Once cooled, your Cannabis-Infused Pumpkin Cookies are ready to enjoy! Be sure to savor the flavors of fall with a hint of cannabis infusion.

Remember to consume these cookies responsibly, especially if you are using THC-infused butter. Start with a small portion, and be mindful of your tolerance. Enjoy the delightful taste of fall and the soothing effects of cannabis in this perfect autumn treat. Happy baking, and welcome to the cozy season of the Weed Queens’ kitchen!

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