With the return of the cooler weather, I have been drawn back to cooking and baking more. Like the saying advises, when it’s hot in the kitchen, I get on out. But now, I feel like I could cook and bake for days, filling the freezer and our tummies with endless breads, jams, soups and sweet things.
Pumpkin treats are a fall time favorite of mine like these pumpkin bars and a whole host of pumpkin goodies I’ve found on Pinterest (you can follow me here). I honestly cannot remember how I came across this Better Homes and Gardens recipe for Melt-in-Your-Mouth Pumpkin Cookies. It was probably Pinterest but since I didn’t pin it, I just can’t be sure. Oh, if I only had a brain…
Nevertheless, it was a fabulous find. After staring with my mouth open at the amount of butter needed (2 cups!!), the cookies came together so quickly and easily and my, my, my were they tasty. I used my smallest cookie scoop and the size was just right. I didn’t frost them right away because they are perfectly sweet all on their own. Sweet J probably ate seven of the little buggers all by himself. Later, I did top them with the complimenting brown sugar frosting. Again, fabulous.
However, I noticed their perfect puffed tops and the fact that they didn’t spread out very much and thought they would be perfect for sandwich cookies. Since pumpkin sweets pair so well with cream cheese frosting and that brown sugar frosting was oh, so good, I Googled for a recipe that combined them together. Joy the Baker had it and it’s perfect.
It is really difficult to eat just one or two. You’ve been warned.
P.S. I had planned on posting these yesterday but after a day of travel and moving art and cuddling my poor feverish Sweet J, it just didn’t get done. But we had a great weekend, the art show is down and the art is stored and we are home and happy.