Top 7 Pumpkin Oatmeal Cookie Frosting Variations

Explore seven delightful variations of frosting for pumpkin oatmeal cookies that can elevate your baking experience. Each option offers a unique flavor profile, from classic cream cheese to spiced maple, allowing you to customize your treats to suit any occasion. Consider incorporating ingredients like caramel, chocolate, or even a hint of citrus to create a frosting that complements the warm, comforting taste of pumpkin.

These variations not only enhance the visual appeal of your cookies but also add an exciting twist to their overall flavor, making them a perfect addition to your dessert repertoire.

Why This Recipe is Awesome

Let’s get real for a second: these cookies are dangerously good. The oats give them this amazing chewy texture that’s way more interesting than your standard cookie. They’re hearty without being heavy, and the pumpkin keeps them soft for days (if they even last that long, which, let’s be honest, they won’t).

The spices here are doing the absolute most in the best way possible. We’re talking cinnamon, nutmeg, and a hint of ginger that makes your kitchen smell like a fall candle store—but in a good way, not in an overwhelming “did someone light 47 candles at once?” way.

And can we talk about the cinnamon frosting? It’s buttery, it’s sweet, and it’s got this warm cinnamon kick that pairs perfectly with the pumpkin. It’s like the cookies and frosting were meant to find each other, like some kind of delicious soulmate situation. Also, these are basically foolproof. I’ve made them while binge-watching TV, slightly distracted by my phone, and once while having a full conversation with my cat. They turned out perfect every time.

1. Pumpkin Oatmeal Cookies With Cinnamon Frosting

Ingredients You’ll Need

For the cookies:

• 1½ cups all-purpose flour (just scoop it, no need to get fancy)
• 1½ cups old-fashioned oats (not instant, unless you want mushy sadness)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup softened butter (room temp, not melted into oblivion)
• 1 cup brown sugar, packed
• ½ cup white sugar
• 1 cup pumpkin puree (NOT pumpkin pie filling—we’ve been over this)
• 1 large egg
• 1 teaspoon vanilla extract

For the cinnamon frosting:

• ½ cup softened butter
• 3 cups powdered sugar (give or take, depending on your preference)
• 1½ teaspoons ground cinnamon
• 3-4 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Seriously, don’t skip the parchment unless you enjoy spending quality time scraping cookie remnants off metal with a spatula.

2. Mix your dry ingredients. In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, ginger, and salt. Set it aside and feel productive for a moment.

3. Cream the butter and sugars. In a large bowl or stand mixer, beat the butter and both sugars together until light and fluffy. This takes about 2-3 minutes. Your biceps might protest if you’re using a hand mixer, but think of it as multitasking—baking AND working out.

4. Add the pumpkin, egg, and vanilla. Beat these into the butter mixture until everything’s well combined. The batter will be orange and beautiful. Embrace the autumn aesthetic.

5. Combine wet and dry ingredients. Gradually fold your flour-oat mixture into the pumpkin mixture, stirring until just combined. Don’t overmix—mix until you stop seeing flour streaks, then put the spoon down and walk away. Overmixing makes tough cookies, and nobody wants that kind of negativity in their life.

6. Scoop and bake. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. These will spread a bit but not go rogue. Bake for 12-15 minutes, or until the edges are golden and the centers look barely set. They should look slightly underdone when you pull them out—they’ll continue cooking on the pan.

7. Cool completely. Let the cookies hang out on the baking sheet for 5 minutes, then transfer them to a wire rack. This is crucial: wait until they’re completely cool before frosting, or you’ll have a melty disaster on your hands. I know it’s hard to wait, but trust the process.

8. Make the cinnamon frosting. Beat the butter until creamy and smooth. Gradually add the powdered sugar, then mix in the cinnamon, 3 tablespoons of milk, vanilla, and salt. Beat until fluffy. If it’s too thick, add more milk. If it’s too thin, add more powdered sugar. You’re the boss here.

9. Frost generously. Once your cookies are cool, spread or pipe that gorgeous cinnamon frosting on top. Don’t be shy—go full frosting coverage. You didn’t bake cookies just to skimp on the best part.

2. Pumpkin Cookies With Brown Butter Frosting

Ingredients You’ll Need

For the cookies:

• 2½ cups all-purpose flour (scoop and level, no need to be precious about it)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon (because we’re not monsters)
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves (optional, but it adds depth)
• ½ teaspoon salt
• ½ cup softened butter (squishy, not melted)
• 1½ cups white sugar
• 1 cup pumpkin puree (NOT pie filling—I will die on this hill)
• 1 large egg
• 1 teaspoon vanilla extract

For the brown butter frosting:

• ¾ cup butter (yes, this much—trust the process)
• 3-4 cups powdered sugar (start with 3, add more if needed)
• 3-4 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Skip this at your own peril—burnt cookie bottoms aren’t cute, and neither is the cleanup.

2. Mix your dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set it aside and feel like a real adult who has their life together.

3. Cream the butter and sugar. In a large bowl or stand mixer, beat the butter and sugar together until fluffy and light. This takes 2-3 minutes. If you’re doing this by hand, consider it your arm workout for the day.

4. Add pumpkin, egg, and vanilla. Beat these into the butter mixture until smooth and combined. The batter will be orange and gorgeous. Very autumnal. Very Instagram-worthy.

5. Combine wet and dry ingredients. Gradually fold the flour mixture into the pumpkin mixture, stirring until just combined. Stop as soon as you don’t see flour streaks anymore. Overmixing equals tough cookies, and we don’t do that here.

6. Scoop and bake. Drop rounded tablespoons of dough onto your baking sheets, spacing them about 2 inches apart. Bake for 13-15 minutes until the edges are set and lightly golden. The centers should look slightly underdone—that’s the sweet spot. Let them cool on the pan for 5 minutes, then transfer to a wire rack.

7. Make the brown butter. Here’s where the magic happens. Melt the butter in a light-colored saucepan over medium heat (light-colored so you can see what’s happening). It’ll foam, then the foam will subside, and you’ll see little brown bits forming at the bottom. Keep swirling the pan and watch it like a hawk—it goes from perfect to burnt real quick. Once it’s golden brown and smells nutty and amazing, pour it into a heat-safe bowl and let it cool for about 20 minutes.

8. Make the frosting. Once the brown butter has cooled (but is still liquid), beat it with the powdered sugar, starting with 3 cups. Add the cream, vanilla, and salt. Beat until fluffy. If it’s too thin, add more powdered sugar. If it’s too thick, add more cream. You’re the boss.

9. Frost those beauties. Wait until the cookies are completely cool, then spread or pipe the brown butter frosting on top. Be generous. Life’s too short for skimpy frosting.

3. Pumpkin Cookies With Maple Frosting

Ingredients You’ll Need

For the cookies:

• 2½ cups all-purpose flour (just scoop and level, no drama)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon (the real MVP)
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves (optional but recommended)
• ½ teaspoon salt
• ½ cup softened butter (not melted, not cold—just squishy)
• 1½ cups white sugar
• 1 cup pumpkin puree (NOT pumpkin pie filling—trust me on this)
• 1 large egg
• 1 teaspoon vanilla extract

For the maple frosting:

• ½ cup softened butter
• 3 cups powdered sugar (more or less, depending on your sweetness threshold)
• 3 tablespoons pure maple syrup (the real stuff, not pancake syrup)
• 2-3 tablespoons heavy cream or milk
• ½ teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper. Don’t skip the parchment unless you enjoy scraping cookie bits off metal with a spatula while questioning your life choices.

2. Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set it aside and admire your organizational skills.

3. Cream the butter and sugar. In a large bowl (or stand mixer if you’re feeling bougie), beat the butter and sugar together until light and fluffy. This takes about 2-3 minutes. Your arm might get tired if you’re doing this by hand, but think of it as a workout.

4. Add the wet ingredients. Beat in the pumpkin puree, egg, and vanilla until everything’s well combined. The mixture will look a little weird and very orange. That’s exactly what we want. Embrace it.

5. Combine wet and dry. Gradually add your flour mixture to the pumpkin mixture, stirring until just combined. Don’t overmix—nobody wants tough cookies. Mix until you can’t see any more flour streaks, then stop.

6. Scoop and bake. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. They’ll spread a bit, but not too much. Bake for 12-15 minutes, or until the edges are lightly golden and the centers look just barely set. They’ll look slightly underdone—that’s perfect. Don’t overbake these or you’ll end up with pumpkin hockey pucks.

7. Cool completely. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. This is important—you need to wait until they’re completely cool before frosting, or you’ll have a melty mess on your hands.

8. Make the maple frosting. Beat the butter until creamy, then gradually add the powdered sugar. Mix in the maple syrup, 2 tablespoons of cream, vanilla, and salt. Beat until smooth and fluffy. If it’s too thick, add more cream. If it’s too thin, add more powdered sugar. You’ve got this.

9. Frost those beauties. Once the cookies are cool, spread or pipe the frosting on top. Be generous—you didn’t come this far to be stingy with frosting. Sprinkle with a little extra cinnamon if you’re feeling fancy.

4. Soft Pumpkin Cookies With Cream Cheese Icing

Ingredients You’ll Need

For the cookies:

• 2½ cups all-purpose flour (just scoop and level, no need to get fancy)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon (the MVP of this recipe)
• ½ teaspoon ground nutmeg (because we’re classy)
• ½ teaspoon ground cloves (optional, but recommended)
• ½ teaspoon salt
• ½ cup softened butter (not melted, not rock-hard—just squishy)
• 1½ cups white sugar (yes, the full amount, trust me)
• 1 cup canned pumpkin puree (NOT pumpkin pie filling—learn from my mistakes)
• 1 large egg
• 1 teaspoon vanilla extract

For the icing:

• 3 ounces cream cheese, softened (leave it out for like 30 minutes, FYI)
• 2 tablespoons softened butter
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar (more if you want it thicker)
• A tiny splash of milk if needed

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper. Don’t skip this unless you enjoy scraping cookie remnants off metal like some kind of medieval punishment.

2. Mix your dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set it aside and pretend you’re on a cooking show.

3. Cream the butter and sugar. In a large bowl (or stand mixer if you’re fancy), beat the butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes. Don’t rush it—this is where the magic starts.

4. Add the pumpkin, egg, and vanilla. Beat them into the butter mixture until everything’s well combined. The batter might look a little weird and orange, but that’s exactly what we want. Embrace the pumpkin.

5. Combine wet and dry ingredients. Gradually add your flour mixture to the pumpkin mixture, stirring until just combined. Don’t overmix or you’ll end up with tough cookies, and nobody wants that kind of negativity in their life.

6. Scoop and bake. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 15-18 minutes, or until the edges are lightly golden. They’ll look slightly underdone in the center—that’s perfect. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack.

7. Make the icing. While the cookies cool, beat together the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, beating until creamy. If it’s too thick, add a tiny splash of milk. If it’s too thin, add more powdered sugar. You’ve got this.

8. Ice those beauties. Once the cookies are completely cool (seriously, wait—warm cookies plus cream cheese icing equals a melty mess), spread or pipe the icing on top. Be generous. You didn’t come this far to be stingy with frosting.

5. Old-Fashioned Pumpkin Cookies With Penuche Frosting

Ingredients You’ll Need

Here’s your shopping list. Grab these and get ready for cookie magic.

• 1/2 cup unsalted butter, softened (room temp, please—no cold butter drama)
• 1 cup light brown sugar (the secret to that deep, buttery flavor)
• 1 large egg (free-range if you’re feeling extra fancy)
• 1 teaspoon vanilla extract (the flavor MVP)
• 1 cup pumpkin puree (not pumpkin pie filling, FYI)
• 2 cups all-purpose flour (classic, reliable)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

For Penuche Frosting:

• 1/4 cup unsalted butter
• 1/2 cup packed brown sugar
• 1/4 cup milk (whatever’s in your fridge)
• 1 cup powdered sugar (aka: the snowstorm)
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Don’t skip this—your cookies need a warm welcome.
2. Cream butter and brown sugar. Beat them together until smooth and fluffy. Your mixer will do the heavy lifting.
3. Add the egg, vanilla, and pumpkin. Mix until everything’s combined and looks like autumn orange clouds.
4. Mix dry stuff. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Spices = magic.
5. Combine wet and dry. Add the dry mixture to your pumpkin goodness. Mix just enough—don’t overdo it.
6. Scoop and drop. Use a tablespoon to drop dough onto a parchment-lined baking sheet. Space them out, unless you want a cookie blob.
7. Bake time. Cook for 10-12 minutes. Edges should look set, centers a little soft (that’s the secret).
8. Cool ‘em down. Chill cookies on the tray for a couple mins, then transfer to a wire rack. No shortcuts!
9. Penuche frosting magic. While cookies chill, melt butter in a saucepan over medium heat. Stir in brown sugar and milk. Boil for about 2 minutes, mixing constantly. Take off the heat, cool for 1-2 minutes, then whisk in powdered sugar and vanilla. Hello, dreamy drizzle.
10. Ice those cookies. Spread or drizzle frosting generously. Top with a little extra cinnamon if you feel spicy.

6. Pumpkin Cookies With Salted Caramel Icing Recipe

Ingredients You’ll Need

Here’s your hit list. Grab these and high-five your pantry for being so ready.

• 1/2 cup unsalted butter, softened (don’t be lazy, bring it to room temp)
• 1 cup light brown sugar (the golden ticket)
• 1 large egg (free-range if you wanna feel extra)
• 1 teaspoon vanilla extract (go bold or go home)
• 1 cup pumpkin puree (not the pie mix, FYI)
• 2 cups all-purpose flour (classic)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

For Salted Caramel Icing:

• 1/4 cup unsalted butter
• 1/2 cup packed brown sugar
• 1/4 cup milk (whatever’s in your fridge)
• 1 cup powdered sugar (aka: the snowstorm)
• 1/4 teaspoon sea salt (don’t skip this, or you’ll regret it)

Step-by-Step Instructions

1. Preheat that oven. 350°F (175°C), baby. Don’t wing it—cookies need rules.
2. Cream butter and brown sugar. Grab your mixer and beat ‘em until smooth and slightly fluffy. Your forearms will thank you for using electric.
3. Add the egg, vanilla, and pumpkin. Dump them in and keep mixing until it looks like autumn orange clouds.
4. Mix dry stuff. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Trust: spices make magic.
5. Combine wet and dry. Add the dry mixture to your pumpkin goodness. Mix just enough—don’t go ham.
6. Scoop and drop. Use a tablespoon to drop dough onto a parchment-lined baking sheet. Space them out, unless you want a cookie blob.
7. Bake time. Cook for 10-12 minutes. Edges should look set, centers a little soft (that’s the secret).
8. Cool ‘em down. Chill cookies on the tray for a couple mins, then transfer to a wire rack. No shortcuts!
9. Salted caramel magic. While cookies chill, melt butter in a saucepan over medium heat. Stir in brown sugar and milk. Boil it for about 2 minutes, mixing constantly. Take off the heat, cool for 1-2 minutes, then whisk in powdered sugar and sea salt. Hello, dreamy drizzle.
10. Ice those cookies. Spread or drizzle icing generously. Top with a little extra salt if you feel spicy.

7. Pumpkin Sandwich Cookies With Cream Filling Recipe

Ingredients You’ll Need

Here’s what you’ll need for the cookies and the filling. Don’t worry, nothing too weird—just your standard pantry staples with a pumpkin twist.

Pumpkin Cookies

• 1 ½ cups (367.5 g) pure pumpkin (drain excess liquid!)
• 3 cups (375 g) all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• ¼ tsp ginger
• ¾ cup (1 ½ sticks / 170 g) unsalted butter (softened)
• 1 cup (200 g) brown sugar (packed)
• ¾ cup (150 g) granulated sugar
• 1 large egg (room temp)
• 2 tsp whole milk

Brown Butter Buttercream

• 1 cup (2 sticks / 227 g) unsalted butter (browned & chilled)
• 2 cups (250 g) confectioners sugar
• 2 tsp vanilla extract
• 3 tbsp buttermilk

Step-by-Step Instructions

1. Prep the pumpkin: Drain the pumpkin in a fine mesh strainer for 10–15 minutes. This helps keep the cookies from getting soggy. Trust me, it’s worth the extra step.
2. Mix dry ingredients: In a big bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger. Set aside.
3. Cream butter and sugars: In another bowl, beat the softened butter, brown sugar, and granulated sugar until smooth (about 2 minutes).
4. Add wet ingredients: Beat in the egg, then the milk and drained pumpkin. Mix until combined.
5. Combine wet and dry: Add the dry ingredients to the wet, mixing on low until just combined. The dough will be thick and sticky.
6. Scoop and bake: Use a 2-tablespoon scoop to drop dough onto parchment-lined baking sheets, about 2 inches apart. Bake at 350°F for 14–15 minutes, or until the edges are set but the center is still soft.
7. Cool completely: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
8. Make brown butter buttercream: Melt the butter in a saucepan over medium heat, stirring until it turns amber and smells nutty. Pour into a bowl and chill for 20–30 minutes. Whip the cooled butter, then gradually add the confectioners sugar, vanilla, and buttermilk until smooth and fluffy.
9. Assemble: Spread or pipe a generous amount of buttercream on the bottom of one cookie, then top with another cookie to make a sandwich.

Common Mistakes to Avoid

Using instant oats instead of old-fashioned oats. Instant oats are too fine and will make your cookies mushy and weird. Stick with old-fashioned rolled oats for that perfect chewy texture. Quick oats can work in a pinch, but old-fashioned is where it’s at.

Confusing pumpkin puree with pumpkin pie filling. This is a big one. Pumpkin pie filling has sugar and spices already mixed in, which will completely mess up your recipe. Look for pure pumpkin puree—the ingredient list should literally just say “pumpkin.” That’s it.

Overbaking the cookies. These need to stay soft and chewy, so pull them when they look slightly underdone in the middle. The carryover heat from the pan will finish the job. If you wait until they look completely done, you’ll end up with dry, sad cookies.

Frosting warm cookies. I cannot stress this enough: wait until they’re cool. Warm cookies plus buttercream equals a melted mess that slides right off. Practice patience. Meditate. Do some deep breathing. Whatever it takes.

Not packing your brown sugar. When the recipe says “packed brown sugar,” it means pack it down into the measuring cup. Loosely scooped brown sugar will give you less sweetness and might throw off the texture.

Alternatives & Substitutions

Want to make them gluten-free? Swap the all-purpose flour for a 1-to-1 gluten-free flour blend. The oats should already be gluten-free (check the label to be sure). I haven’t tried this myself, but several people have told me it works great.

Don’t have all the spices? Just use 2 teaspoons of pumpkin pie spice instead of the individual spices. It’s basically the same thing premixed, and nobody will know the difference. Work smarter, not harder.

Can you freeze these? Absolutely. Freeze unfrosted cookies in an airtight container for up to 3 months. Thaw and frost when you’re ready to eat them. Or freeze them frosted if you’re feeling wild—they’ll still taste amazing.

Want to add mix-ins? Chocolate chips, raisins, chopped pecans, or dried cranberries would all be fantastic here. Fold in about a cup of whatever you’re feeling. IMO, chocolate chips and pumpkin are an underrated combo.

Not into cinnamon frosting? Make a maple frosting instead (butter, powdered sugar, maple syrup, cream). Or go with cream cheese frosting (cream cheese, butter, powdered sugar, vanilla). Both would be delicious, though the cinnamon is pretty special.

FAQ (Frequently Asked Questions)

Can I use quick oats instead of old-fashioned? You can, but the texture won’t be quite as good. Old-fashioned oats give you that perfect chewiness. Quick oats work in a pinch but might make the cookies slightly less hearty.

Why are my cookies spreading too much? Your butter was probably too warm, or your dough needed to chill. Make sure the butter is softened but not melted. If your kitchen is super warm, try chilling the dough for 15-20 minutes before baking.

Can I make these without eggs? Yep! Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let it sit for 5 minutes) or your favorite egg replacer. The texture might be slightly different, but they’ll still be tasty.

How long do these cookies last? In an airtight container at room temperature, about 3-4 days. In the fridge, up to a week. FYI, they’re also great straight from the fridge if you like a firmer, chewier texture.

Can I double the recipe? Go for it! These are perfect for sharing, gifting, or stockpiling for yourself. No judgment on that last one—we’ve all been there.

Do I really need the frosting? Technically no, the cookies are great on their own. But the frosting takes them from “good” to “are you kidding me, these are incredible.” It’s worth the extra five minutes, trust me.

Can I use margarine instead of butter? I mean, you could, but butter tastes so much better and creates that perfect creamy frosting texture. Don’t settle for less when you’re already putting in the effort to bake from scratch.

Final Thoughts

Look, if you’ve made it this far through the recipe, you owe it to yourself to actually make these cookies. They’re the perfect combination of cozy fall flavors, satisfying texture, and that little bit of indulgence we all deserve. The oats make you feel slightly virtuous, and the cinnamon frosting makes you feel like you’re living your best life. It’s a win-win.

These cookies are great for pretty much any occasion—fall gatherings, afternoon snacks, breakfast (I won’t judge), or just because it’s Tuesday and you deserve something nice. Your kitchen will smell amazing, and people will think you’re some kind of baking wizard.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!