Sheesh, you guys. I knew last week was going to be crazy, with the holiday and all, but not nearly as hectic as it was. I feel like I've had 2 seconds to myself in the last 7 days or so. Besides hosting Thanksgiving at our house, I had the funky cold from Hades, we had a water leak the day before the holiday, I had more MRI's done, and finally, the hubby got the new iPhone he's been dreaming of after we drove 256 miles to get it. Needless to say, it's been cray-cray around here.
Cold is gone. Yippee!
Water leak was fixed and Thanksgiving prep was finished. Thank goodness.
MRI's were completed. They weren't fun, but they are done. I loathe whoever created those detestable machines.
The hubby loves his new phone 😁
So, yeah. Sorry for not posting for a week, I really didn't have a lot of spare time to make it happen otherwise. Let's talk about cookies to make up for it!
I loooooooove pumpkin cookies. Love, love, love them. Actually, I just really love pumpkin in general. Such a great ingredient and perfect for baking into cookies. The flavor profile of these cookies fits right into that "spice-cake" category, so if you have any spice-cake lovers in your family, these cookies will be a hit.
They kind of reminded me of a snickerdoodle, as the cookies are rolled in a cinnamon-sugar combo before being popped in the oven. We love snickerdoodles in this house, so that was fine by us!
You are going to need some spices for these cookies- cinnamon, nutmeg, ginger, and cloves. The standard pumpkin pie spice, if you will.
The recipe utilizes cinnamon chips which pair perfectly with the pumpkin dough.
A quick dip in cinnamon sugar-
And devour! 😍😍😍
The hubby was a big fan of these, which surprised me zero. There's hardly anything that boy likes as much as spice cake 😂
That's it for me today. I've got a foodie project to work on that I'm super excited for! After my MRI's this weekend in Lexington, the hubby and I hit up a local restaurant downtown. We just chose at random, hoping for the best and oh boy, did it deliver! I got a salmon dish that was served over this amazing vegetable medley of sweet potatoes, Brussels sprouts, carrots, kale, pecans, and cranberries. I thought I hated sweet potato! Turns out I don't when it's done right. So, that's what I'm up to today. Trying to recreate this amazing vegetable dish. Wish me luck! 😁
Happy Tuesday everyone!
Recipe by: Two Peas & Their Pod
Ingredients (makes ~36 cookies):
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves
3/4 cup unsalted butter, room temp
1/2 cup granulated sugar
1/2 cup brown sugar, lightly packed
3/4 cup pumpkin puree (I used canned pumpkin)
1 large egg, room temp
2 tsp vanilla extract
1 cup cinnamon chips
1/4 cup granulated sugar
2 tsp cinnamon
1. Preheat oven to 350º. Lightly coat 2 cookie sheets with cooking spray, set aside.
2. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk to combine. Set aside.
3. In a stand mixer, combine butter and both sugars. Cream together until light and fluffy, about 3-4 minutes. And the pumpkin, egg, and vanilla. Mix until just combined. Using a spatula, fold in the cinnamon chips.
4. In a small bowl, combine sugar and cinnamon.
5. Using a 1-tbsp cookie scoop, scoop out dough and roll into balls. Roll balls in cinnamon-sugar mixture. Place dough on cookie sheet 2 inches apart, about 12 to a sheet. Lightly press down on the dough balls. Bake for 10-12 minutes, or until edges are lightly brown. Remove from oven, and allow cookies to cool on sheet for 5 minutes. Remove cookies to a cooling rack and allow to cool completely before storage.
Looking for other fall cookie recipes? Try these!