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Old-Fashioned Pumpkin Cookies

October 8, 2013 12:28 pm · Posted by Lauren G

More pumpkin! I made these a while ago, but finally got around to posting it here. If your curious, my birthday was last week, so I've been pretty busy. Anyway, these turned out pretty great! Soft on the inside with just a hint of pumpkin flavoring. They also look kind of fancy with the glaze, but they're actually really easy. Get ready to get mess though!

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350° F. Grease baking sheets or cover with parchment paper.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
  3. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
  4. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  5. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

For Glaze:

  • 2 cups sifted powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter 
  • 1 teaspoon vanilla extract 
  1. Combine ingredients in a small bowl until smooth.
  2. Drizzle over cookies

(Inspired by Very Best Baking)

Filed under: Yum, dessert, recipe Tagged with: pumpkin, October, cookies, fall

Pumpkin Bread

September 24, 2013 12:25 pm · Posted by Lauren G

Pumpkin everything! Those cans of pumpkin are so big, and you usually only need a cup. What am I supposed to do with all of it besides make cupcakes, bread, and cookies (recipe coming next week). This secret family recipe came from a friend of mine. (I guess the secret is out now!) I still don't have a loaf pan, so I made a cupcake/muffin version. I just had to adjust the baking time, and they still came out moist and delicious!

  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • 1/2 cup oil
  • 1/2 cup water
  • 1 cup canned pumpkin
  • 1/2 cup pecans or walnuts, chopped
  • 1 2/3 cups flour


  1. Preheat oven to 325 degrees. Line 1 (12-cup) muffin pan with paper cupcake liners.
  2. Combine all ingredients and mix on low speed until well blended.
  3. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
  4. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 15 minutes.

To make a pumpkin bread loaf...
Pour into greased 55x9 loaf pan. Bake at 325 degrees for 50-75 minutes, until toothpick comes out clean.

(Inspired by a secret!)

Filed under: Yum, recipe, Food Tagged with: Pumpkin Bread, pumpkin, dessert, fall

Pumpkin Cupcakes with Maple Buttercream Frosting

September 19, 2013 12:48 pm · Posted by Lauren G

Fall is my favorite season, and I can't wait for October. Mostly because my birthday is October 1, but also because I love pumpkin. Pumpkin pie, pumpkin spice lattes, maybe some of these pumpkin cupcakes! They had just the right amount of pumpkin with a hint of maple. The original recipe was for maple cream cheese frosting, but I didn't have any cream cheese on hand and didn't feel like going to the store. Yes, I did have pumpkin puree on hand. Anyway, the buttercream is still delicious!

Pumpkin Cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Kosher salt
  • 1 stick butter, softened
  • 1/2 cup sugar
  • 1/2 cup canned pure pumpkin puree
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs

Maple Buttercream Frosting:

  • 2 sticks butter, at room temperature
  • 2 tablespoons maple syrup
  • 2 cups powdered sugar

For the pumpkin cupcakes:
  1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
  3. In a large bowl, add the butter and the sugar. Beat until light and fluffy, 3 to 4 minutes.
  4. Add the pumpkin puree and the vanilla extract.
  5. Slowly beat in the eggs, one at a time.
  6. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
  7. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
  8. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 15 minutes.
  9. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
<p>For the buttercream frosting:
  1. Add the butter, maple syrup, and salt to a large bowl and beat until creamy.
  2. Gradually add the powdered sugar until thoroughly combined. Beat until light and fluffy, 3 to 4 minutes.

(Inspired by Food Network)

Filed under: Yum, dessert, recipe Tagged with: maple, buttercream, pumpkin, cupcake, fall

Pumpkin Nutella Cookies

November 20, 2012 12:54 pm · Posted by Lauren G

Wowie kazowie these are delicious! They're little clouds of pumpkin cookie (that are so soft I'll almost call it cake) with Nutella swirled throughout. And let's face it, Nutella makes anything better, but it's not too sweet or overwhelming. Yum yum yum! 

  • 1 cup canned pumpkin puree
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1/2 cup Nutella

1. Preheat oven to 350F and line baking sheets with parchment paper.

2. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined.

3. Spoon 1/2 cup in Nutella in, spreading out large dollops over the batter. Using a spoon, gently swirl the Nutella into the batter, but don't let it fully mix.

4. Take large tablespoons full of dough and drop onto cookie sheet, about 2 inches apart. When finished, try to shape the dough to resemble a cookie. The cookies dough should be round and flat and smooth, resembling close to the finished baked product because the cookies don't spread much during baking and will rise up. It helps to work with the dough if your hands are freshly washed and slightly damp.

5. Bake for approximately 10 minutes or until lightly brown, firm to the touch and bottoms of cookie don't stick to the sheet.

(Inspired by Kirbie's Cravings)


Snickerdoodle Sandwiches with Pumpkin Cream Cheese Filling

November 6, 2012 12:22 pm · Posted by Lauren G

Eek it's November, and have you heard? Pumpkin is the new bacon. I'm still easing my way into pumpkin, and with these cookie sandwiches you get the perfect hint of pumpkin with some classic snickerdoodles.


  • 1 cup butter, softened
  • 1 and 1/2 c sugar
  • 2 eggs
  • 1 tsp vanilla 
  • 2 and 3/4 c flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • tsp cinnamon and 3 tsp white sugar for rolling


Cream sugar and butter until light and fluffy.

Add eggs and vanilla. Mix thoroughly.

Stir dry ingredients together in separate bowl and add to creamed mixture.

Chill for 20-30 min.

Preheat oven to 400 degrees.

Roll into Tablespoon size balls and then toss in the cinnamon/sugar mixture, coating the dough evenly.

Bake for 8-10 minutes or until lightly browned but soft.


Pumpkin Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/3 cup pureed pumpkin
  • 1/4 c brown sugar
  • 1/8 c white sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla


Beat all ingredients in a medium bowl with an electric mixer until smooth.

Cover and refrigerate for at least 1 hour.

Spread about 1 tablespoon filling onto the flat side of half the cookies.

Place remaining cookies on top, and gently press on each to squeeze filling to edges


(Inspired by The Stirring Place)


10 Most Popular Cupcake Flavors

December 1, 2011 11:03 am · Posted by Lauren G

10. Vanilla: Even though the word "vanilla" means "ordinary," this flavor will always be a classic

9. Pumpkin: You usually can't find this flavor until October, but it's popularity throughout the holidays got this flavor on the list

8. Banana: While this isn't really my favorite flavor, banana is surprisingly popular because it's easy to combine with a lot of different flavors

7. Coffee: Like banana, coffee easily offsets sweet flavors like vanilla, chocolate, raspberry, etc.

6. Chocolate: Who doesn't love chocolate?

5. Lemon: Probably one of my favorite cupcake flavors, it's the perfect combination of tangy and sweet

4. Peanut Butter: Perfect with chocolate frosting, but for something new, try honey

3. Carrot Cake: Carrots have more sugar than any other vegetable, and carrot cake is the perfect way of convincing myself that I'm eating more vegetables

2. Red Velvet: These originally get their red coloring from a chemical reaction of cocoa powder with an acidic ingredient like buttermilk

1. Chocolate & Vanilla: The most timeless of flavor combinations. Who can resist a yellow cake with chocolate frosting or a chocolate cake topped with vanilla?


(Inpsired by TLC)


Fun Fact: Turnip Carving

October 31, 2011 12:36 pm · Posted by Lauren G

It's time to get dressed up and go trick or treating! That's pretty much what Halloween has become. But why all the jack-o-lanterns and slutty costumes? Some people say the holiday dates all the way back to Ancient Rome, but it's more commonly linked to a Celtic festival named Samuin, which translates to "summer's end." There are some mentions of supernatural encounters in Scottish Folklore, but there isn't much evidence to support that. The name "Halloween" comes from "All-Hallows-Even" "Even" means "evening" so the original Halloween was the night before All Hallows Day which is also referred to as All Saints' Day.

Now instead of carving a pumpking, how about trying a turnip? Believe it or not, jack-o-lanterns originated from the tradition of carving turnips into lanterns to remember the souls held in purgatory. Pumpkins were much more available in North America than turnips, and they were bigger and easier to carve. Carving pumpkins wasn't associated with Halloween until the mid-to-late 19th century. Originally, it was associated with harvest time in general.

(Inspired by Wikipedia)

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