
As summer bids farewell for another year, Autumn prepares for her entrance, and doesnโt she look lovely! With season changes, Iโm often compelled to reorganize and do some fall cleaning. To begin with, I rearrange the furniture in our living room, something that has become an annual activity and a way of inviting new perspectives wherever we choose to sit. Who would think moving furniture around would be so gratifying?
Now we have the chance to watch the sunrise through the big window while sipping our tea or coffee. Or we have a better view of a roaring fire when winter drops in for an extended stay and hot chocolate is on its way, but perhaps, that glass of wine calls when the clock strikes five. Regardless of the beverage at hand, the sofa configuration is more fitting to sit closer to someone we love for a treasured, intimate conversation.
Whatever the benefit, this season change offers a newness, a revitalizing start as we near the ending of 2022. The coziness, the warm hues and spicy aromas. The kitchen curls its finger when outside temperatures drop and the evenings become darker earlier. I’m lured into the room where I mix up pumpkin bread, one of my holiday baking traditions that everyone loves. But last year, I found a pumpkin cookie recipe (image of cookies above) that is to die for! Iโm including recipes for both in case your mouth is watering for their sweet and spicy deliciousness.
Pumpkin Bread (my mom’s recipe)
Preheat oven to 325ยฐ F and grease and flour a loaf pan. Mix together 1 1/2 sticks of butter (salted), 1 15 oz. can pumpkin, 2 cups white sugar. Add 2 eggs then dry ingredients: 2 c. flour, 1 t. baking soda, 1/2 t. baking powder, 1 t. cloves, 1 t. cinnamon, 1 t. nutmeg. Other options are to add 1/2 cup of raisins and/or nuts. Walnuts are good in this recipe. Pour into the loaf pan and bake for 65-75 minutes depending on your oven. Test with a toothpick. Cool on rack in pan for 10 minutes, then flip bread onto rack and cool completely. Enjoy!
Pumpkin Cookies (I found online)
1ย cupย salted butterย softened, 2ย cupsย white sugar, 3/4ย cupย brown sugar, 2ย eggs, 2ย cupsย solid pack pumpkin, 1ย tspย vanilla, 4 3/4ย cupsย flour, 2ย tspย baking powder, 2ย tspย baking soda, 1 1/2ย tspย cinnamon
For the Glaze: 3ย cupsย powdered sugar, 4-8ย tablespoonsย milk
Preheat oven to 350ยฐF. In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin, and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, and cinnamon. Add dry ingredients to the wet and stir until combined. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely. To make the glaze, stir together the powdered sugar and enough milk to make a runny, but still spreadable consistency. Spread each cooled cookie with glaze. Enjoy!
So you see, this simple switch is like clicking on the refresh button on life. Even a small change can add a pinch of extra spice to this time of year.

May this season ofย Autumnย bring a refreshing newness to your life, as well. โค๏ธ



























