As soon as the calendar rolled over to October I got the sudden urge to make every recipe I can find that involves pumpkin. I am hopeless at home decorating but have been searching for the past week of small ways to decorate for autumn. I absolutely love love love this season.
I have scoured the web and pinterest for tasty pumpkin recipes and have a hoard of them to make. Good thing I bought seven cans of pumpkin puree last night. And I am going to Detering Orchards this weekend for their fall apple party and to pick up some sugar pie pumpkins.
Currently Little even smells of pumpkin pie as I fed him pumpkin pancakes for breakfast. The recipe needs some tweaking but have no fear I will perfect it and share it with you. Yum yum yum. I found an amazing recipe for pumpkin pull apart cinnamon bread. Also a killer curried pumpkin lentil daal I can’t wait to make.
The pancakes weren’t the first pumpkin recipe I made this fall though. I made these tasty pumpkin cookies last night. They are a cakey cookie but oh so good. I topped them with this cream cheese frosting recipe. Nathan had one for breakfast. I am currently exhibiting self control although I am confident when I go get my second cup of coffee in a bit all will power will be lost. They go SO well with a latte.
Pumpkin Cookies (makes about 2 dozen)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
(or 1 tbs pumpkin pie spice in place of all the above spices)
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves (or pumpkin pie spice), and salt; set aside. In a medium bowl, cream together the butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies on a rack. Frost with this cream cheese frosting when completely cool.