After two years of living in a place that doesn't do Fall, it feels fabulous to be back in a state that truly appreciates the awesomeness that is this beautifully colored season.
Pumpkin and mums stands have popped up on every corner, bags of candy can be found throughout the grocery store, the trees are turning beautiful shades of orange and yellow, and the cooler weather is rushing in.
Fall is in full swing and I love it.
Another thing I absolutely love about Fall are all the pumpkin flavored treats.
I can no longer pass by Starbucks without craving a Pumpkin Spice Latte and every sweet that runs through my mind involves that wonderful little gourd-like squash. I even served Pumpkin Cupcakes at my wedding and the centerpieces at each table were white pumpkins... I'm slightly obsessed.
These cookies are one of my favorite Fall treats and I'm so excited to share them with you. Don't let their appearance fool you... they're delicious.
Oven: 350 Bake time: 12 minutes
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cups AP flour
Preheat oven to 350 and line cookie sheets with parchment paper.
In a large bowl, cream butter, sugar and pumpkin.
Add egg and beat until incorporated.
In a small bowl, sift flour, baking soda, cinnamon and salt.
Add flour mixture to pumpkin mixture and mix until blended.
Use an ice cream scooper and scoop cookies 1-inch apart onto prepared cookie sheet.
Transfer to oven and bake for about 12 minutes.
Allow cookies to cool completely on cooling rack before icing.
3 TBS butter
4 TBS milk
1/2 cup brown sugar
1 1/2 cups powdered sugar
1 tsp vanilla
In a small saucepan, heat butter, milk and brown sugar over medium heat.
Stir until sugar dissolves.
Add powdered sugar and vanilla and whisk until smooth.
Pour over cookies.
And if you haven't already, make sure to enter my giveaway for 3 free bags of Tate's Bake Shop Cookies and the Tate's Bakeshop Cookbook. You don't want to miss it!! You have until October 31 to enter!!