Our Favourite Fall Cookie!

Fall is here! The leaves are covering the ground, the mornings are crisp, and I've pulled out all of the cozy scarves and sweaters! It's hard explaining to a 2 year old that she needs to wear socks and shoes outside now that its colder ha! She's in for a shock when winter hits!

I just love the beauty of fall and the smells. You can feel the change in the air (literally!) and it never gets old watching the leaves change to beautiful shades of red, golden yellow to orange and brown. Now that I've been feeling better and into the 2nd trimester (how did that happen so fast?!), I've been cooking more and baking, which is my happy place. If I could bake all day I would! It's fun including the kids while baking, even though it can be a lot messier and take a little longer, it's all worth it to see them sneaking tastes from the bowl and teaching Riley how to crack eggs whilst Brynn is helping herself various ingredients. We always make a big batch of our favourite cookies for thanksgiving, and these cookies are on repeat pretty much until Christmas! They are moist and the pumpkin flavour along with the spices is like a taste a autumn deliciousness! They also freeze really well so if you double the recipe and want to save some for later (if you have the willpower!) they will taste just as good as freshly baked!

Pumpkin Cookies

Yields: approx. 3 dozen

Ingredients:

2 1/2 cups flour (I use the gluten free 1:1 flour from bulk barn)

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp salt

1/2 cup softened butter

3/4 cup sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla

Glaze:

2 cups icing sugar

3 tbsp milk

1 tbsp melted butter

1 tsp vanilla

(Combine all ingredients together for the glaze.)

Directions:

1. Preheat the oven to 350F.

2. Combine dry ingredients and set aside.

3. In a medium bowl, cream together butter and sugar. Add the pumpkin puree, egg, vanilla.

4. Mix in dry ingredients.

5. Use a tablespoon to drop cookies onto baking sheet.

6. Bake for 15-20 minutes (I found 13 minutes on convection to be perfect). Cool cookies and then drizzle glaze on top.

Enjoy!

Have a wonderful Thanksgiving weekend!

Love, Lindsay

#cookierecipe #pumpkincookies #fallrecipe