As the Mr. and I just moved into our first house, I thought our front door needed a little bit of Fall flair!! After I finished making this wreath, I realized I hadn’t taken pictures of my steps to show. Oh well… I will be making Christmas wreaths soon and will remember to do that for those!! 🙂
For this wreath I bought everything at Hobby Lobby…
– 2 ft. vine wreath
– 2 thick spools of flexible burlap ribbon (without the wire)
– Fake Mums and Hydrangeas from the flower department
– A few strips of floral fabric that I liked
– A large letter for our last name!!
I don’t know about you, but every Fall I start craving anything and everything pumpkin!! I have been in Fall-mode since September, but I have been waiting to find time to make some delicious pumpkin cookies!! Today was a chilly day in the mountains and I decided it would be the perfect time to make a batch. I picked up a can of pumpkin from the store and got to mixin’!! 🙂
This recipe was pretty easy to make, and ended up being some of the best pumpkin cookies I have ever made!! The fact that chocolate chips and cream cheese frosting were involved definitely helped… 🙂
- 1 cup canned pumpkin
- 1 cup white sugar
- 1 egg
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract (I like to add a little bit extra)
- 1 1/2 cups dark or milk chocolate chips (I used dark!!)
- Combine the pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate mixing bowl, mix together the flour, baking powder, ground cinnamon, and salt. Add the dry mixture in medium bowl to wet mixture in large bowl and mix together well.
- Add in the vanilla extract and chocolate chips.
- Drop spoonfuls onto a greased cookie sheet and bake at 350 degrees F for about 10-15 minutes or until lightly brown and firm.
For the Cream Cheese Frosting…
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
4 cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons milk
1. Mix the cream cheese with the butter, powdered sugar, vanilla extract, and milk in a bowl.
2. Heat in a microwave for 15 seconds. (I heated the butter and cream cheese together first to soften it)
3. Use a spoon or butter knife to spread the frosting over the cooled cookies and swirl until you have covered them with the desired amount of frosting. You can’t go wrong with this step. 😉