As I mentioned last week, I’m in full-on pumpkin spice flavoured foods mode. I baked these pumpkin cookies and took them to our friend’s house for our weekend stay. They were a definite hit. And boy, were they a nice treat during our deconstruction/demolition project.

The recipe only calls for one cup of canned pumpkin puree so, hm…What to do with the remaining pumpkin? Well, I’m giving this recipe a try.

 Pumpkin Roll Bars

Janet made these and passed along the recipe so I know they’ll be tasty. I’ll let you know what Hubby and I think.

                                                               The mainland as seen from the lighthouse at Boar’s Head.

​Cheers!     

All I can think of is pumpkin spice. I don’t believe there is a pumpkin spice wine, but I could be wrong. Let me know if such a thing exists.
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In the meantime, I’m craving baked goods with all the pumpkin, cinnamon, ginger, cloves layers of flavour. We had pumpkin pie the weekend before last for Thanksgiving, but that was a long time ago. Right now we’re working our way through Hubby’s birthday apple pie. So tasty. But the minute the last piece is eaten I’m making my favourite autumn cookies.      Iced Pumpkin Cookies

These are so good. It is literally impossible to eat just one. If you say you can eat just one I’ll know you’re telling a fib. Or you are a Cyborg.

The only change I make to the recipe is I add ¼ teaspoon of ground ginger to the cookie dough. And I increase the frosting ingredients (because you can never have too much frosting, am I right?) to 3 cups icing sugar, 2 tablespoons melted butter, and additional milk or cream, depending on the humidity of the day. The amount of vanilla stays the same.

Goodness gracious, my mouth is watering just thinking about these gems. I’m going to serve larger slices of pie so I can get to these cookies faster.

Do  you have a favourite pumpkin spice recipe?

​Cheers!

*Note:  I use these shiny baking sheets so the cookie bottoms don’t get too dark. And I line my baking pans with parchment paper to make baking and clean-up easier.

                                                                                                  

As I mentioned last week, I’m in full-on pumpkin spice flavoured foods mode. I baked these pumpkin cookies and took them to our friend’s house for our weekend stay. They were a definite hit. And boy, were they a nice treat during our deconstruction/demolition project.

The recipe calls for only one cup of canned pumpkin puree so, hm…What to do with the remaining pumpkin? Well, I’m giving this recipe a try.

Pumpkin Roll Bars

Janet made them and passed along the recipe so I know they’ll be tasty. I’ll let you know what Hubby and I think.

                                                                 ​The mainland as seen from the lighthouse at Boar’s Head.

Do you have a favourite pumpkin recipe, either sweet or savoury?

​Cheers!