Pumpkin Waffles

   Sometimes I just don't feel like making a big supper, ya know? So when I have those days I usually have a bowl of cereal and make Brandon waffles or pancakes. When I suggested making him pumpkin waffles one night this week, his eyes lit up. I found the recipe here, halved it, and left what I didn't have out.

Pumpkin Waffles

Ingredients
1 1/4cups all-purpose flour
1/2 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup pumpkin puree
1/4 cup brown sugar
1/8 stick melted butter
1 teaspoon vanilla extract


Directions

Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.

Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.

Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.

Try them!

Pumpkin Frosting

   Today was such a pretty fall day. My bike's had a flat for a while but my brother fixed it for me yesterday so today, I was back to riding. I went with a fiend of mine and we reveled in the perfect Fall temperature and the leaves that are starting to color!
  We have a staff meeting at work tomorrow so this afternoon and evening I whipped up a cheeseball and some special cookies. I figured it's time to try another fall recipe so for my cookies I made pumpkin frosting. I know, yuuuummmm.

Pumpkin Frosting

Ingredients
1/4 sup butter, softened
2 cups powdered sugar
2 tablespoons milk
1/4 cup pumpkin

Directions
Beat all four ingredients together. Add more sugar to make thicker and more milk to make thinner. For the perfect consistency, refrigerate before using.

   I'm a huge frosting fan so, I could have easily devoured this whole bowl (I'm sure I'd feel really great afterwards...). I spread it on spice cake cookies using the same recipe I recently made not so long ago minus the white chocolate chips. Perfect combination.

Pumpkin Coooookies

  Yesterday was a surprising lovely day. The sky was cloudless and blue, school went as smoothly as expected, and I came home to spending some time on our porch with Brandon, baking, grocery shopping, and then we enjoyed our supper by candlelight back on our porch.
  Remember how I bought all that pumpkin the other day and then I promised that I'd be trying out a new pumpkin recipe each week this month? Well, yesterday afternoon I baked up my first pumpkin treat. (I found this fabulous recipe here)

I had to deny myself the taste of cookie dough. If I'd given in I surely would have devoured the entire bowl.

Pumpkin Oatmeal Chocolate Cookies

Ingredients
2 cups all-purpose flour
1 cup quick cooking rolled oats-uncooked
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon, and salt and set aside. Beat together butter and sugars until light and fluffy. Add egg and vanilla and mix. Alternate additions of dry ingredients and pumpkin. Stir in chocolate chips and drop spoonfuls of cookie dough onto greased cookie sheet. Bake 20-25 minutes until firm and lightly browned.

Pumpkin cookies = Autumn