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. 😉
Since my husband has been working out of town for the past few months, I haven’t been doing a lot of home cooking for just myself. Now that he is home I’m ready to start using some of the wonderful wedding gifts we received and start experimenting with fun recipes!! A few weeks ago he had mentioned a crock-pot taco soup recipe a friend posted on Facebook. I have been wanting to use my new crock-pot, and soup sounded like a perfect idea for the rainy week we have been having!! To go along with the soup I found a recipe for cornbread online and then made some modifications of my own!! According to my husband it was “the best corn bread EVER!!” so I must have done something right. 🙂 Here are the recipes!!
I used this recipe found at,
***Absolute Mexican Cornbread***
Original recipe makes 6 servingsChange Servings
1 cup butter, melted
1 cup white sugar
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
- In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
I didn’t have any monterey jack cheese, or can-cream style corn so I had to improvise with no time for a trip to the store!! I used 1 cup of mexican mixed cheese instead of the two types listed here, and I used two 4oz cans of Hatch diced green chiles (not drained) to make up for not having the corn. l also added about 1/4 cup of water to the mix!! It turned out so moist and delicious!!
For the Taco Soup, I used this recipe and added a 4oz can of diced green chiles to it!!
CROCKPOT TACO SOUP
1 lb Ground Beef, cooked and drained
1 can corn
1 can Great Northern Beans(white)
1 can Black Beans
1 can Red Beans
1 can Diced Tomatos
1 Hidden Valley Ranch packet
1 Taco seasoning packet
2 cups water
Combine all ingredients in Crockpot except Tortilla Chips, Shredded Cheese and Sour Cream.
**Do not drain any of the cans. Stir and cover with lid. Cook on low 6-8 hours. Serve with tortilla chips, cheese and sour cream.
Hopefully you get a chance to try these out sometime and enjoy them as much as we did!! 🙂
Today was the first day I actually felt like Fall might be on it’s way here in Colorado. The entire day was filled with a glorious downpour of rain and perfect crispness in the air. The whole day felt so refreshing from the hot weeks we have been having!! I have already gotten myself a pumpkin spice latte, made a fall wreath, and did some fall painting. Needless to say, Fall is my favorite season. One of my favorite things about living in Colorado is how the aspen trees change!! I am counting the days until I can go on a beautiful mountain drive with the Mr. and take some fun pictures!! This a picture from a drive we took last year and it will have to do for now…Enjoy!! 🙂