September 21, 2020
A few weeks ago, we found ourselves in the Midwest enjoying the “cooler” temperatures. After being there for only a couple of weeks, we found ourselves back in the south. And this is what I noticed, the south doesn’t care what the calendar says. It may be September with the official start of autumn just right around the corner but highs in the 90s-100s say otherwise.
Thankfully, my kitchen isn’t determined on the weather outside. So in celebration of the start of September, my son Lou and I made some of our favorite pumpkin spice cookies. My little helper really took the reins on this and did most of the work. Watching him work blew me away. His understanding of fractions has improved so much that he had no issues figuring out how many 1/4 teaspoons went into larger amounts.
Since Lou was such an integral part of the process, I thought it would be good for him to tell us what he thought. So here’s his review:
“The recipe was easy to follow and the cookies turned out pretty great. I think the hardest part was the dough got hard to stir [adding in the flour]. The easiest part was getting the ingredients. My favorite part was being able to bake with you [Mom].”
We’ve been making these cookies for a couple of years now. Every time we make them, I forget just how much I really enjoy them. They don’t spread a lot, but they do bake up and create light, fluffy cookies. These are the perfect addition to your fall recipe book.
Makes 5-6 dozen
1 cup butter, softened
2 cups white sugar
3/4 cup brown sugar
2 eggs
1-15 oz can of pumpkin
1 teaspoon of vanilla
4-3/4 cups flour
2 teaspoons baking powder
2 teaspoon baking soda
1-1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1-2 dashes of clove
1-2 dashes of pumpkin spice
1 teaspoon salt
4-5 cups confectioner’s sugar
6-8 teaspoons milk
Cinnamon to your taste
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