Cinnamon Chip Pumpkin Cookies

I love the fall season. Not that we really get a "fall" here in Texas, but I just love the weather. It's finally nice enough to go outside and do things. During the summer you have to stick to water related activities because it's just too darn hot. Right now it's great, I've been eating my lunches outside and spending more time on the patio in the evenings. Anything to keep me occupied so I don't have to do housework, that's me. My poor husband, but it's not like he didn't know what he was getting into. He was fully aware he wasn't marrying a housekeeper or a cook. Luckily I married both...I know...I'm a lucky girl.

Are you ready for some yummy fall spiced cookies?

It's like autumn exploded in your mouth.

These are pretty quick and easy for a scratch recipe. Doesn't take too long to mix them up all in one bowl. This is my new favorite pumpkin recipe. They'd be great with coffee in the morning or just a little snack. For me they're dinner. My eating habits are so horrible when the other half is out of town. I'm like a kid trying to get my hands on all the junk food possible. But this isn't junk food...it has pumpkin in it...which is a fruit...therefore it's healthy.  Like my logic?

Cinnamon Chip Pumpkin Cookies

Ingredients:
1/2 cup (1 stick) butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1 cup canned pumpkin
1 tsp vanilla extract
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup cinnamon chips

Directions:
1.  Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

2.  In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl, using a hand mixer) cream together butter and both sugars, until light and fluffy about two minutes.

3.  Beat in the egg, pumpkin, and vanilla extract, about another minute.

4.  With the mixer off add the flour, baking powder, baking soda, salt, and pumpkin pie spice to the bowl. Then start on low to stir the ingredients together and then speed the mixer up and beat until combined, then stir in cinnamon chips.

5.  Drop tablespoons of the batter onto the cookie sheet and bake in preheated oven for 12-16 minutes. (mine were perfect at 14 mins) Transfer cookies to wire rack to cool completely.

While cookies are cooling, make cinnamon glaze.

For the glaze
Ingredients:
2 cups powdered sugar
2 tsp cinnamon
4 tbsp whole milk

Directions:
1.  Whisk ingredients together until smooth and spoon glaze over cookies.

Makes 3 dozen cookies.

Fall Pantry Granola Bars

Every single year maybe about two or three times throughout the year I go through a "healthy phase." I try to be somewhat healthy year round but I always feel like the sweets that I bake and eat are packing on too many pounds and I need to drop the calorie count. I vow to bake a great "healthy" dessert that will taste delicious. I have to say these healthier versions taste good, but are definitely not comparable to their butter, sugar, and chocolate filled counterparts. If I had the two to choose from I would take the latter every time with a side of guilt. Well, I've been in that phase. After being on vacation and eating loads of deliciously bad things and then the 1/2 marathon coming up I felt like I should make an effort. I've always loved granola bars, but have never tried making my own. I thought it was about time and after searching through recipes I found one that I liked that looked like a good start.

Fall Pantry Granola Bars

Ingredients:
3 1/4 cups traditional rolled oats
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup brown sugar splenda
1/2 cup pumpkin puree
1/4 apple sauce
1/4 honey
1 tsp vanilla extract
1/2 cup chocolate chips
1/2 cup mixed nuts (I used nuts from a trail mix that had a lot of pumpkin seeds, had to pick out the raisins though)

Directions:
1.  Preheat oven to 350 degrees F. Spray an 8x8in baking pan with nonstick spray or line with parchment paper and set aside.

2.  In a large bowl whisk together the oats, pumpkin pie spice, cinnamon, salt, and nutmeg.

3.  In a medium bowl whisk together the brown sugar splenda, pumpkin, applesauce, honey, and vanilla extract until combined and smooth.

4.  Pour the mixture over the oats and use a rubber spatula or wooden spoon to mix until all the oats are moistened, then stir in the chocolate chips and mixed nuts.

5.  Evenly press the mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown. Make sure not to underbake. Remove from the oven and cool on wire rack. Cut bars and serve.

*Leftover bars can be individually wrapped in plastic wrap or stored in and airtight container and kept at room temperature.

Recipe reprinted from Brown Eyed Baker with a few small changes.

Pumpkin Truffle Pops

Even though here in Texas it’s barely getting out of the triple digits, I know fall is right around the corner. I can’t wait for that crisp fall air and cozy sweaters! One thing I love about this time of year is all the fall flavors, pumpkin being a favorite. There is just something about the smell of pumpkin, cinnamon, and ginger wafting through the house while the leaves blow around on the ground outside.  I've already found myself longing for that time, yet it’s still like summer outside. So for the best of both worlds, I chose to try making a pumpkin no-bake dessert to experience the flavor, without my oven heating up the house. I think these beauties did the trick.

If you want to try these little yummy bites of autumn, you’re going to have to head over to Ashley’s blog, Diary of a Reporter, to check out my guest post. Ashley asked me to do a fall dessert for her, and I couldn't be more honored. Ashley’s not only a great writer, but she shares her creativity in other ways as well, her art, her photography and videos, and the outfits she puts together just to name a few. So go get the recipe, and stay a while and enjoy.


***It was brought to my attention that the link to the guest post for this recipe no longer exists. Now I can't just leave you guys hanging, these are too delicious! So just in case you are looking I'm posting the recipe.***

Let me tell you guys about these pumpkin truffle pops. This is a no-bake dessert that you can whip up anytime you need a little sinful chocolate fix. You really can play around with this recipe and try out different cookies, coatings, or sprinkles. The flavor combos are endless. I want to try a peanut butter and chocolate version soon using nutter butters.

Pumpkin Truffle Pops 

Ingredients: 

1 pkg. (8oz) cream cheese (softened) 

1 pkg. (16.6oz) Golden Oreo Cookies 

2 pkg. (6oz) white baking chocolate 

2 – 4 tbsp pumpkin puree (to taste or desired consistency, I used 4) 

1/2 tsp pumpkin pie spice 

Lollipop sticks 

Directions: 

Ok after you round up all the ingredients, now comes the fun part. You have to turn all those Oreos into finely crushed cookie crumbs. There are two ways to go about this, either throw them into a food processor and blitz them (easy), or throw them into a plastic storage bag and pulverize the bajeezus out of them with any large object you can find. (I personally used my large rolling pin) Now take your time and let out all that pent up hostility, it’s been a long week.

Pour the cookie crumbs into a large bowl and save about 1/4 cup or so and set aside.

Mix the cookie crumbs, cream cheese, pumpkin puree, and pumpkin pie spice until well blended. (Try not to eat it right off the spoon) 

Using a tablespoon or small scoop, shape into 1-2in balls (make them as big or small as you’d like) Then place them on a parchment paper or foil lined cookie sheet. Pop them in the fridge or freezer to chill out for a while. (I used the freezer and let them set for about 30 minutes. If you skip this step you risk the chance of the truffles sliding down the lollipop sticks) 

When you are ready to assemble, start by melting the white chocolate in a microwave safe bowl at 30 seconds intervals stirring in between. 

Take a truffle out of the fridge or freezer and gently stab the lollipop stick in the truffle a little more than half of the way through. 

Then dip away! I top them with a little of those cookie crumbs we sat aside and a good sprinkling of the pumpkin pie spice. Now put them in a short glass, coffee mug, or piece of Styrofoam, and pop them back in the fridge to set. In about an hour, viola! you have some nice fall pumpkin pops.


Adapted from the original recipe here.