Taste of Fall #4: Pumpkin Cookies!

I tend to enjoy the Fall season. The weather gets nice - usually make great beach days in Florida -, I start getting in the Holiday spirit, and for the most part when I think of Fall I start to also think of Food. I mean Fall does = Thanksgiving and the Holiday Season approaching in general. And the Holiday season is always full of good food. So I decided I wanted to do something special on my blog every Thursday during Fall. Taste of Fall! 

Every Thursday I plan on having other bloggers come over and Guest Post with Fall Inspired Recipes. Some may be healthy, some may not but I'm hoping they will all be yummy! With that said, let's get to our Guest post!

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So Chrissy introduced herself here last week when she graced us with an awesome tomato and pumpkin soup! Make sure you check out her intro and the recipe!  Now on to the not so healthy but yummy cookies that you've been waiting for since last week!
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As far as the unhealthy, here are my aunt’s pumpkin cookies.  I make these bad boys once a year, and while awesome standing tall on their own, I think the scarcity factor makes them even better.  Absence definitely makes the stomach grow fonder in this case.  They are sweet, cakey…everything a pumpkin cookie should be.

Not only to they taste good, but aren’t they pretty?!

Note: Do not skip the frosting. Or buy canned. It’s worth the time and effort to do these right.

Makes about 40 cookies

For the cookies:

1 cup butter

½ cup brown sugar

½ cup granulated sugar

1 cup canned pumpkin

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

1 cup walnuts or pecans, chopped

Whole pecans, to garnish

1 recipe penuche frosting (recipe below)

Directions

1. Preheat the oven to 350F.

2.  Cream butter and sugars together until light and fluffy.  Add the pumpkin, egg and vanilla.  Mix well.

3.  Add the dry ingredients and mix until just combined.  Stir in the nuts by hand.

4.  Drop by teaspoonfuls on baking sheet. I like to use two spoons together to form the cookies into ovals.

5.  Bake 10-12 minutes.

6.  Once the cookies and frosting are both cool, spread the top of each cookie with frosting, and garnish with a whole pecan.

Penuche Frosting

3 TB butter

½ cup brown sugar

¼ cup milk or cream

2 cups powered sugar, or more depending on your desired consistency

Directions

1. Combine the butter and brown sugar in saucepan.  Bring to boil, cook, and stir 1 minute.  Cool.

2.  Once cooled, add the milk and powdered sugar, and beat until the frosting reache spreading consistency.

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Oh these sound so very yummy! May not be healthy healthy healthy but it's okay to treat yourself every once in a while during the holiday season, right?!

You can also reach Chrissy on these networks.

Follow her on Twitter @lulubelleND

Her blogs:

The Hungary Buddha Eats the World @ www.thehungarybuddha.com

The Hungary Buddha Busts a Move @ www.thebuddhabustsamove.com

This is also like a mini link up.

No rules. 

But if you have a Fall Inspired Recipe you want to share, post your link to the recipes below in the comments!

Also if you want to Guest Post the recipe, email me at thecoilybombshell@gmail.com!

xoxo, Preshii

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