Inspirations by D: pumpkin

Do you remember when I mentioned autumn spices in this post?

I finally baked some pumpkin cookies yesterday and their amazing fragrance

has been lingering in our home since. Ah, the warm scent of cinnamon and other
spices fills my mind with cozy images of flannel blankets, falling leaves and a warm
beverage at hand on a cool fall day. These cookies are so delicious!

While I removed the freshly baked cookies from the oven, Mr. M and little man followed
the autumn aroma to the kitchen, and let me just say a few cookies were already
missing from the batch on the baking sheet.
After the cookies were completely done, the boys enjoyed a few more, and so did I.
They were completely scrumptious!

I have added the recipe to the end of this post for those who wish to try it.
To make these delicious cookies, you need to do a few simple things.
First preheat your oven to 350 degrees and prepare two ungreased baking sheets.

Step 1. In a large mixing bowl add cream butter, white sugar, & brown sugar then mix it until fluffy.
Step 2. Add pumpkin puree, egg, and vanilla extract and mix.

Step 3. In a separate bowl, stir in together flour, baking soda, cinnamon, pumpkin spice and salt.
Step 4. Combine flour mixture & butter-sugar mixture together & mix well. Then, add tablespoons 3 inches apart on the ungreased baking sheets.

5. Bake cookies for 10-15 minutes until golden around the edges.
6. Remove warm cookies and transfer to racks.

7. Let the cookies cool completely for at least one half hour, then frost with glaze.

Ingredients

1 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup can pumpkin puree (for those who prefer fresh pumpkin puree, click here for puree recipe)
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Glaze

3 tablespoons butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2- 2 cups confectioners' sugar

Direction for Glaze

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly.

Cook, stirring constantly, for one minute or until slightly thickened.

Beat in the milk, blend in confectioners' sugar until the glaze is smooth and spreadable.

Using a brush or butter knife, spread the glaze on the cookies.

NOTE: The glaze will harden fairly quickly, it is recommended that you keep the saucepan

over the lowest setting heat possible to prevent it from hardening.

Another way to make this glaze is by mixing all the ingredients before heating.
Then pour your mix into a saucepan and heat.
This prevents it from getting too hard in your pan,

but make sure to rinse it immediately in very hot water to remove left over glaze.
Enjoy your cookies, I know I will.

Happy Baking!

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Drink your pumpkin pie!

This morning I felt a cool, crisp breeze brush against my face.

It was Fall saying hello and I knew that it was time to whip up some pumpkin dishes.

I can already smell the distinctive scent that comes from an oven filled with autumn spices.

It was still early and I didn't have all the ingredients that I needed for some baked goods,

so I decided to make something else.

How would you like to drink your pumpkin pie?

This is truly a pumpkin pie in a cup, creamy and ice cold.

I love all things fall, especially this time of the year, so I whipped up this fun frappe.

What's neat is that you can share this beverage with other pumpkin pie lovers and make it presentable by adding a mini pie on the side or inside as a garnish, oh the possibilities!

Here is the recipe to make your own: