Hello friends! I guess it is perfect timing that week five, the grand finale, of my October pumpkin recipe craziness ends on Halloween.
It was so much fun sharing all of the pumpkin things with you this past month!
My final pumpkin recipe is a cookie recipe. The girls and I have been buying pumpkin white chocolate chip cookies at a bakery this fall and last week we attempted to create our own version.
We started with my favorite chocolate chip cookie recipe, and tweaked a few things. On our second attempt we found a winner. These cookies are soft, chewy and the perfect fall twist on traditional chocolate chip cookies.
It’s week four of the pumpkin craziness and the fun is nearly halfway over. So far I have shared recipes for New England Pumpkin Cake, Pumpkin Turnovers and Pumpkin Spice Muddy Buddies. Russ is feeling a bit over the pumpkin pandemonium, but the girls and I feel like we are just getting started! I love that they are just as obsessed as I am. He says I’ve brain washed them, but I am guessing it has something to do with genetics.
For week four I decided to do a straight up breakfast dish, pumpkin muffies. Muffies are essentially a stump-less muffin. Top of the muffin to you! (Any Seinfeld fans out there?!) Even though I would classify them as something to eat for breakfast, they make the perfect addition to an afternoon cup of coffee as well.
Last Tuesday I said that with the beginning of October meant the beginning of baking pumpkin treats. I shared my very first pumpkin recipe of the 2017 fall season, New England Pumpkin Cake, and promised that I would be sharing 4 more over the next four weeks! Some of you may think it is a genius plan, others may think I am a little crazy. I probably wouldn’t argue with you either way.
Week #2 is a super easy pumpkin pastry that will have people thinking you worked way harder than you actually did.
Today’s recipe was a first for me, it was the first time I have ever used puff pastry. If I am being honest, puff pastry has always seemed kind of intimidating. I felt like it would be finicky and difficult to work with, goodness was I wrong, so I have never bothered with it.
But the idea of pumpkin turnovers with a cream cheese glaze was just too good to pass up. I mean, it’s pretty much an acceptable way to eat pie for breakfast! If that doesn’t convince you to give it a try yourself, I don’t know what will.
Man I’ve been so excited for today to get here. Why? One word, cookies. I LOVE cookies. Today I’ve teamed up with 7 other bloggers to have a cookie hop. Just think of it as an online cookie exchange that is going to save you hundreds of calories. Unless you bake all of these recipes that is, and might be tempted to do just that.
For my recipe I chose…
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If you’ve been reading along for any amount of time, you’ve probably already figured out that baking is my jam. I love to bake! I love to make new exciting creations. I love that every time I make something new my girls proclaim it to be the best thing I’ve ever made. And I love how baked goodies bring people together, especially around the holidays. I am so excited to share a new recipe with y’all today. One that features some of my favorite flavors together.
It’s week three of ‘All Things Pumpkin’ and I am back with another recipe. I told y’all I would probably just share pumpkin recipes for this link-up. Any excuse to bake all of the pumpkin things! Originally I planned to share a pumpkin scone recipe today. Beth fact: I LOVE scones. I even have a whole Pinterest board just for scone recipes. But I decided to stray away from sweet treats and make something a little more versatile.