Pumpkin White Chocolate Chip Cookies

Happy Halloween!!!

Hello friends! I guess it is perfect timing that week five, the grand finale, of my October pumpkin recipe craziness ends on Halloween.

The perfect chocolate chip cookie for fall. These pumpkin flavored cookies are soft, chewy and irresistible.

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.

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Pumpkin Muffies

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.

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Pumpkin Spice Muddy Buddies

October is halfway over and today I am sharing pumpkin recipe #3 of 5. This weeks post also features a special blog hop at the end where you will find links to several other fall inspired recipes from some of my closest blogging friends. If you are looking for a new recipe to inspire you to start baking or cooking, I feel certain you will find at least one to try.

Pumpkin Spice Muddy Buddies

Like last week’s recipe, this week was another first for me. Believe it or not, I had never made muddy buddies before. Why? I have no idea. But I am starting to think I was better off that way, since I can’t seem to keep my hand out of the bowl.

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Pumpkin Turnovers with Cream Cheese Glaze

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.

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New England Pumpkin Cake

It’s officially October which means it’s officially “All Things Pumpkin” season. Not that I haven’t been embracing pumpkin everything since Labor Day weekend ended…. errr, or a couple of weeks before that. But that is besides the point! September may be all about getting excited for the pumpkin fun, but October means business.

Last year I shared 5 pumpkin inspired recipes in 5 weeks. I had so much fun doing it that I decided to repeat the fun this year, despite the husband protesting. Over the next 5 weeks I plan to share a pumpkin inspired treat with you once a week. From cakes, to cookies & breakfast items, there will be a little bit of everything.

Week #1 starts with one of my new favorites, New England Pumpkin Cake.

I love how simple this recipe is, but that it doesn’t lack the flavor and quality of something made from scratch. I have tried A LOT of pumpkin breads and cakes, most of which use cake mix bases, but this one by far surpasses all of them. It is so good and so easy.

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