All Things Pumpkin {Fall Link-up Announcement)

The arrival of October is pretty routine around our home. We start getting serious about planning Halloween costume, I put up our “spooky” decorations, and the weather finally catches on that fall is here so we sort through piles of clothes seeing what fits who. But my favorite yearly “ritual” is seeing how quickly I can drive Russ crazy by making ALL the pumpkin things. In past years I have succeeded in less than a week, but he seems to be growing a little more tolerable each fall. Pumpkin desserts, pumpkin breakfast, pumpkin smells, pumpkin crafts. If a pumpkin twist can be added to anything, I’ll gladly try. When I was asked to co-host a link up that featured ‘All Things Pumpkin’, I couldn’t possibly say yes fast enough. 


I’m a little embarrassed to say…. (No, scratch that, I have no shame.) I have been planning new content to share through the month of October since early summer! But, let’s not forget some of our older ‘posts of pumpkins past’.

Fall Bucket List: Pumpkin Patch

Pumpkin Spice Coffee Syrup {Recipe}

Easy Pumpkin Bread {Recipe}

{DIY} Pallet Pumpkins


The idea is simple, link up posts that feature any and all things pumpkin!
Kids activities
Or anything else you can think of.

Sharing about an exciting new #AllThingsPumpkin linkup for #October on the blog today #basic #TuesTalk Click To Tweet


If you are proud to call yourself #basic and can’t get enough pumpkin spice this fall, plan to join us every Tuesday through the month of October!

We can’t wait to see what you have to share!

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Don’t forget to enter my current giveaway!

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It’s your turn to link-up for this weeks Tuesday Talk!New Tuesday Talk
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Liz at Chasin’ Mason | Pinterest | Facebook | Instagram
Jessica at Sweet Little Ones | Pinterest | Facebook | Instagram
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Pumpkin Spice Coffee Syrup {Recipe}

Almost a month ago I shared a post giving all the details on how you can easily brew amazing iced coffee at home. It was and has been a lifesaver for this busy on the go family. Being able to walk to my fridge with a cup of ice and make myself a delicious iced coffee, while standing there with the door open?! It doesn’t get much better than that and you have whole heartedly agreed. My iced coffee post quickly earned a spot in my top blog posts with almost 2,000 views so far. 
There was just one problem to my new found iced coffee love…
The coffee syrup.
Anyone buy a bottle of coffee syrup lately?
At nearly $4 a bottle that flavored sugar water is expensive.
There are few things I love more than figuring out ways to save money in the kitchen. Knowing there must be a solution I began searching and discovered something amazing along the way.
Do I have you attention now?
Let’s get started!
1.5 Cups Sugar
1.5 Cups Water
4 Cinnamon Sticks
1/2 tsp cloves
1/2 tsp ginger
1 tsp nutmeg
2.5 T Pumpkin puree

*The substitution for cinnamon sticks would be 4 tsp of cinnamon. That said the same results are not guaranteed.
I plan to test this out more closely with my next batch.

1. Combine water and sugar in a saucepan.
2. Stir frequently until the water and the sugar come to a boil.
3. Add the spices and the puree and simmer for 12 minutes. 
4. Pour the mixture over a fine mesh strainer.
5 Allow the mixture to cool. Pour into an air tight container and store in the refrigerator for up to 1 month.
It’s the perfect syrup for the perfect season. Maybe you will even save some money since you won’t need to make quite as many pit stops at “The Bucks” this pumpkin spice season.

Pumpkin Sugar Cookies With Maple Frosting {Recipe}

 The only thing that I love more than fall is the seasonal baking.
Apples, pumpkin, cinnamon and caramel are some of my favorite flavors.

Yesterday I decided to attempt a pumpkin sugar cookie dough. I spent the morning tweaking and adjusting another recipe seeing how I could improve it. I couldn’t be happier with the results.


3/4 Cup Unsalted butter
1/2 Cup Sugar
1/4 Cup Brown sugar
5 T Canned pumpkin
2 tsp Vanilla
1 tsp Pumpkin pie spice
1/2 tsp Salt
2 1/4 tsp Baking Powder
2 1/4 Cup Flour

2 1/2 C Powder sugar
2 T Softened unsalted butter.
1 1/2 tsp Maple extract
3-4 Tbsp Milk


1. Cream butter and sugars together. Mix in pumpkin and vanilla until well blended. Add pumpkin pie spice, salt, baking powder and flour. Mix until dough comes together and forms a ball.

2. Cover and refrigerate for one hour.

3. Preheat oven to 350 degrees.

4. Line a cookie sheet with parchment paper, or lightly grease. Using a cookie scoop or tablespoon to scoop small, smooth balls. Gently flatten the tops slightly. Bake for 10 minutes. Transfer to wire rack to cool.


5. Mix powder sugar and butter together until the butter is evenly mixed in. Add the extract and slowly add the milk until the icing is your desired consistency.

6. Ice the cookies, the frosting will set up quickly so if you wish to add sprinkles don’t waste any time!


I had so much fun with this recipe. My only regret is that it doesn’t make more! It made about 2 dozen small cookies. I strongly suggest that you don’t mess around and just go for a double batch right away. I had extra icing so you probably wouldn’t even need to double that!

The girls really wanted to add some sprinkles to the cookies. Apparently they “needed” them.

I hope that you love them as much as we do!

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Easy Pumpkin Bread {Recipe}

Fall is here and it seems everyone is in the kitchen mixing up some of their favorite fall treats. As a lover of baking, and food, one of my favorite thing is new seasonal recipes. Especially anything fall and bonus points if it has pumpkin in it. A few weeks back I tried out a recipe for an easy, quick pumpkin bread that uses a cake mix as a base. I am slightly embarrassed to admit exactly how many times I have made it since then. It is just so quick, good and it makes the perfect breakfast… I can’t help myself. 

Easy Pumpkin Bread

Yellow cake mix

1 16oz can of pumpkin

Eggs, according to package

Oil, according to package

1/2 tsp. Cinnamon
1 tsp. Pumpkin pie spice

Cinnamon sugar (optional)

1. Directions: Preheat oven to 375 degrees, 350 for darker pan. Lightly grease a loaf pan. 

2. Mix cake mix, eggs, oil, pumpkin, cinnamon and pumpkin pie spice in a bowl until blended well.

3. Pour into prepared pan, sprinkle with cinnamon sugar if desired and bake for 50 minutes or until it tests clean. 

So easy, so good. 

Have you been baking up anything new lately?

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