Pumpkin Spiced Oatmeal Pecan Cookies

Simply everything wonderful in one small little cookie!  I borrowed the recipe from here and pretty much much followed the recipe to the letter.  Enjoy, these are on my must bake again list!

Pumpkin Scones (Clone of Starbucks)

I took the advice in the blog comments and doubled the recipe.  It was a good thing too, these were gone in a flash.

I followed the recipes here but made the following changes...

• Used almond milk
• Added about 1/4 cup more pumpkin
• Used pumpkin spice instead of individual spices
• Each log made 12 smaller scones instead of 6.

Cake Pops

I got one of these just before Christmas

And the results have been less that stellar.  I am just no good and making the chocolate stick to the cakepop without globbing and looking horrible.  I will keep trying, but in the meantime, this is the perfect sized school snack.  So today I made these



On the top, Lemon Poppy Seed cake pops with lemon drizzled, and on the bottom, Pumpkin Spice cake pops with drizzled.  So simple and easy and the perfect sized snack.

Lemon Poppy Seed

1 pck Lemon cake mix (made according to directions)

1/4 c poppy seeds

zest from on lemon

Mix together and drizzle with a mixture of icing sugar and lemon juice.

Pumpkin Spice

1 pck Vanilla cake mix

1 can pumpkin

3-4 tbps oil

3-4 tbsp of pumpkin spice

Mix together and drizzle with a mixture of icing sugar and milk.

Pumpkin Pie

3 cups vanilla ice cream
3 eggs
1 3/4 pumpkin puree
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 pie shells

Oven 425F

Whisk eggs, pumpkin, sugar, salt and spices. Mix in ice-cream until smooth. Bake 15 minutes, reduce to 350F for 30-40 minutes.


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Pumpkin Cream Cheese Muffins

Borrowed from here

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

Beat and place in freezer to harden while you mix muffins

For the muffins (24)
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

Preheat oven to 350F and line muffin tins. Mix wet ingredients and stir in dry. Spoon about a teaspoon of batter into the bottom of each muffin tin. Add a bit of cream cheese and then cover with batter. Bake for 20-25 minutes.


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