As summer bids farewell for another year, Autumn prepares for her entrance, and doesn’t she look lovely! With season changes, I’m 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! I’m 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 325° 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)
1 cup salted butter softened, 2 cups white sugar, 3/4 cup brown sugar, 2 eggs, 2 cups solid pack pumpkin, 1 tsp vanilla, 4 3/4 cups flour, 2 tsp baking powder, 2 tsp baking soda, 1 1/2 tsp cinnamon
For the Glaze: 3 cups powdered sugar, 4-8 tablespoons milk
Preheat oven to 350°F. 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 of Autumn bring a refreshing newness to your life, as well. ❤️
Baydreamer ~ Lauren Scott 