Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies 

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Okay so here is the deal. These little holiday cookies will most likely knock you over. They aren't super sweet but you can definitely taste the pumpkin spice in them plus they're iced with cream cheese. I mean... It sounds like my kind of heaven... Pumpkin and Cream Cheese. It was always meant to be. 

With today being elections day I chose to use the heart cookie cutter because america needs a little more love and a lot less hate. 

These cookies were made for a few Sisters that I visit teach in my ward and you wouldn't believe this but I accidentally delivered some cookies to the WRONG HOUSE!!!  I was so sad!!! So someone else is enjoying these cookies :( which means i'll be making more in the future! 

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These were probably the easiest Sugar Cookies I've ever made for using cookie cutters. Every sugar cookie recipe I've used with cookie cutters has always ended up with botched looking cookies so this one has won me over!

Now they don't look like " Pumpkin Spice " but they sure smell and taste like they are! 

My kids helped me with these cookies and they had the best time! 

 Plus icing the cookies are always a favorite of my kiddos. My 5 year old helped with icing and she did such a great job!  Also sprinkling pumpkin spice over the cookies made it that much better!

Pumpkin Spice Sugar Cookies 

Cookies:

  • 5 1/2 cups flour + 1/4 cup ( divided )
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup unsalted, softened butter
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 3 eggs
  • 1 1/2 tablespoon amaretto creamer
  • 1 1/2 tablespoon pumpkin pie spice
  1. Cream butter, sugar together then add eggs gradually allowing mixer 30 seconds per each egg to be mixed in.
  2. Add amaretto creamer (you can use vanilla as well) and pumpkin pie spice.
  3. Add flour, salt, cream of tartar ( adding only 1/2 cup of dry ingredients per 1 minute of being mixed in at a medium speed. )
  4. Using your 1/4 cup and flour a flat surface and roll out cookie dough then cut cookies. 
  5. Grease pans and  bake at 350 degrees for 6 minutes. 
  6. Let cool on a wire rack.

Icing:

  • 1 - 8 ounce pkg cream cheese
  • 1 - 2 lb pkg powdered sugar
  • 1 tablespoon almond extract 
  • 1/4 cup milk
  1. Mix all ingredients together, then refrigerate. 

Enjoy! 

Fall Printables

Fall Printable Download

Because it's Friday and tomorrow is the first day of October I am starting the weekend off right and thats with giving away some seriously cute downloads! You can never have enough cute and fun Fall Printables! Feel Free to click the button below each Fall Print to download the image. 

Enjoy!

 

 

3 ingredient Cinnamon Sugar Pumpkin Donuts

3 ingredient Cinnamon Sugar Pumpkin Donuts

Delicious and Simple

Only have 25 minutes? Great! Your in luck! These Donuts are SO easy and so heavenly tasting it will be your go to treat plus who doesn't love donuts? But the best thing is that YOU are making them which means you get the first taste of amazingly delicious warm donuts! Who doesn't love warm donuts?! I love warm donuts!  Everyone does!

Literally I cannot emphasize this enough. MAKE THESE DONUTS. I made these for a get together and they were gone within the first 10 minutes! 

A little tip though. Do not wash the donut pan in the dishwasher. Hand wash and towel dry. You'll thank me later. 

Fresh Hot out of the oven coated in a brown sugar and cinnamon mixture.  My house smelled like a bakery.

I tried brown sugar and cinnamon as well as granulated sugar and cinnamon and both tasted amazing! You can never go wrong coating donuts in sugar!

3 Ingredient Cinnamon Sugar Pumpkin Donuts 

 

  • 1 can Pumpkin
  • 1 box Spice Cake
  • 1 tsp Pumpkin pie spice (optional)
  • Cinnamon Sugar mixture (Brown sugar & Cinnamon or Granulated sugar & Cinnamon)
  1. Preheat oven to 350 degrees
  2. Mix pumpkin, cake mix and pumpkin pie spice together. 
  3. Grease your donut pan so that the donuts easily release.
  4. Cook for 12 minutes.
  5. After taking them out of the oven coat them in the cinnamon sugar mixture while donuts are hot. 
  6. Eat or let cool.  

Enjoy! 

 

Pumpkin Spice Macarons

Pumpkin Spice Macarons

I'll just start out that these were delicious. They may have not been super pretty but they were delicious! And Yes... Skyler approved of these as well so they get that Sky Stamp of approval!

My friend from church told me that she uses a little cheat sheet with drawn circles on parchment paper under another sheet of parchment paper that is used so she can make perfectly circle macarons. Her macarons are gorgeous. This is my 3rd attempt at macarons so I say these are okay..

Obviously not gorgeous but they did turn out delicious and I only had to impress the family so it worked! 

I have used this recipe in other variations and it is a reliable recipe as long as you remember to whip the crap out of your egg whites. I'm talking STIFF PEAKS. My last blog post on Lavender macarons I had several people tell me their cookies turned into a runny mess. Your egg whites must be thick like whip cream consistency. Use a kitchen aid, hand mixer whatever you have that isn't your own hand or you will be sitting there forever. 

Pumpkin Spice Macarons

Ingredients:

  • 275 g. ground almonds (almond flour)
  • 250 g. confectioners' sugar
  • 6 egg whites + half egg white (separated as indicated in instructions)
  • 210 g. caster sugar
  • a few drops food coloring or food coloring gel
  • 1 tsp pumpkin pie spice 

Filling:

  • 8 ounce cream cheese
  • 1/4 cup pumpkin puree 
  • 1/2 tsp cinnamon
  • 1/4 tsp clove

Materials:

  • Parchment Paper
  • Baking Sheets
  • Piping bag fitted with 1/2 inch round tip (you can also use a Ziploc bag with the corner cut off.)

Sift almond flour & confectioners’ sugar together in a bowl to remove any lumps, set aside. In a clean, dry bowl, whisk the 6 egg whites to a foam (or soft peak stage). Once they are foamy, add a third of the granulated sugar, whip for another minute until sugar is dissolved; add another third of the sugar, whip for another minute; finally add the remainder of the sugar and whip for one more minute. Using a rubber spatula, gently fold the sifted mixture of almond flour & confectioners’ sugar into the egg whites. Add a few drops of food coloring as desired; keep in mind that the color fades a bit while baking. In a separate small bowl, whisk the remaining ½ egg white until frothy; then add to the final mixture, folding gently to slightly loosen the batter.

Transfer the mixture to the piping bag fitted with the round tip. On a baking sheet lined with parchment paper, pipe macaron rounds 1 ¼-1 ½ inches. Lightly tap the sheets so the macarons spread fully.

Preheat oven to 300° Fahrenheit. Allow the macarons to sit uncovered until they form a thin shell on the outside (so you can lightly touch the macarons without the batter sticking to your fingers). This will take anywhere from 10 minutes up to an hour on very humid days. Bake for 15-17 minutes until they form a slight crust.

Allow to cool completely on baking sheet. Remove carefully & sandwich your favorite jam, frosting, or filling between two cookies—a little filling goes a long way. These should be stored covered in the refrigerator. If you can practice enough self-control, wait to eat these until they’ve spent the night in the fridge. I don’t know what it is, but something magical happens to these bad boys overnight & they taste twice as good the next day!