Happy Friday, friends! Hope you had a great week. I’m so looking forward to this weekend…celebrating all things fall with a visit to a corn maze, sleeping in with the windows open, plaid and boots. I’m soaking up as much of it as I can before winter rolls in.
Oh, did you catch me over on the Washingtonian this week? I shared a few of my favorite work outfits including the cutest under $30 Target dress. I hope to have more photos to share with you next week!
Ok, so what are you doing this weekend? Pumpkin picking? Brunching? Baking this easy apple galette? Whatever you do, have a great one!
Well, I’ve started to dabble in getting back into the kitchen and baking again and it feels good. I was going too long without the smell of pumpkin and cinnamon and fall goodness flooding my apartment.
I actually made these pumpkin snickerdoodles first three years ago. Thank goodness I didn’t blog about them, because the photos were absolutely awful. Just a pile of orange blobs. Now, these look good. And they taste good too. Put these on my list of favorite pumpkin desserts. They’re light, fluffy, not too sweet or too pumpkin-y, and a perfect fall flavored bite-size treat. So skip the pumpkin selection at Starbucks and make these instead, please. I can’t wait for you to try them!
makes three dozen cookies
For the cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg, at room temperature
2 teaspoons vanilla extract
3 3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice mix
For the rolling sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice mix
In the bowl of an electric mixer, cream the butter and sugars until fluffy. Add the pumpkin and beat well. Mix in egg and vanilla. Scrape down the sides to make sure it’s all incorporated.
In a medium bowl, whisk together flour, baking powder, salt, and spices. Slowly beat flour mixture into pumpkin mix until it’s all incorporated.
Cover dough with plastic wrap and refrigerate for at least an hour so the dough becomes firm.
When ready to bake, preheat oven to 350°, line baking sheets with parchment paper and mix rolling sugar and spices.
Form cookie dough into small balls and roll in sugar. Place balls two inches apart on cookie sheet and flatten them slightly with your hand.
Bake for around 12 minutes or until slightly firm. Let cool on a wire rack. Happy fall!
I know it’s hard to pick, but do you have a favorite pumpkin dessert? These definitely top my list, but I have a few more recipes coming for you soon!
…but won’t because I have nightmares about finding dead mice all over my kitchen. Gah. I need to just grow up and stop being a frustrated wuss about this, right? I’m working on fixing the problem, but in the meantime I need to just get over it and let the pumpkin and apple smells take me over. I’m trying. Really. So, if I wasn’t totally turned off by baking at home, here are a few things that I’d particularly like to make for you.
Time to grab a hot cup of tea and a wool blanket…it’s going to be a yucky and cold weekend. It might even snow later today…what?? Despite the weather, I’m totally inspired by these fall hues – pumpkin orange and burnt red, paired with cozy ivory and heather. So yummy.
What are your weekend plans? I’m not a big Halloween fan, so I’m embracing the weather and wearing jeans, Uggs, a sweater and a tiara AKA “Kate Middleton gone undercover to go to the movies.” At least I’ll be warm and comfy, right?
Obligatory pumpkin post? No way. Are you kidding me? I love this stuff!
Well it’s officially fall now. It’s chilly and dark and warm apple cider is necessary to survive an apartment with the air conditioning still on. While I’ve started to enjoy my tall boots and chunky sweaters – I’m really for some actual fall. No more of this rain business. I’m looking for a crisp day full of sunshine and golden leaves…a day just like this one last year.
I’ve done pumpkin cupcakes and pumpkin cheesecake so I wanted to try something different this time around. Whoopie pies have all the flavors of a cupcake that I love but just with a little twist. Also they were easily portable (lined up in a little box) to bring to work. I halved this recipe but that was just silly because it only made nine pies and of course that’s not enough.
What’s your favorite, go-to fall recipe? Pumpkin recipe? Let’s share!