A quick trip to Whole Foods to gather a few ingredients and I was ready to bake! The recipe that I used apparently yields a ton of cookies so I decided to cut it in half since it will only be Lee and me (and baby) eating them. Here you go (the following is half of the original recipe).
Pumpkin Cookies with Cream Cheese Frosting (makes 22-24 cookies):
Pre-heat oven to 350F. In a large mixing bowl, combine the following ingredients:
- 1/2 cup vegetable shortening (I used a non-hydrogenated fat brand from WF)
- 1 and 1/2 cups sugar
- 1 egg (I accidentally used 2... oops)
- 15 oz canned pumpkin
- 1 tsp pure vanilla extract
- 2 and 1/2 cups flour (added in slowly)
- 1 tsp cinnamon, 1 tsp nutmeg (I used 2 tsp pumpkin pie spice instead)
- 1 tsp baking powder, 1 tsp baking soda
- 1/2 tsp salt
Line a baking sheet with parchment paper (or use cooking spray). Using 2 large spoons, dollop spoon-sized amounts of dough onto a baking sheet, allowing room for cookies to spread as they bake. Bake for 10-12 minutes. Let cool completely (eat one while still warm, trust me).
While the cookies are baking/cooling, make the cream cheese frosting. In a large mixing bowl, combine the following:
- one 8 oz package cream cheese (softened)
- 1/4 cup butter (softened... or if you forget to take it out of the fridge, microwaved for 10 seconds)
- 1 cup powdered sugar, add SLOWLY while mixing
- 1/2 tsp pure vanilla extract
Before I became pregnant, my blog was more of an exercise-themed blog. In case you were wondering, I am still working out, I just don't blog about it as my workouts are pretty boring. They consist of speed-walks, lunges, riding the bike trainer, and upper body weights. I miss the high-mileage running of my pre-pregnancy days. But I'll get back to it. I'm thinking of running a marathon next fall (lucky #11!). Think I can make that happen??
Guess what? They finally have egg nog at Whole Foods. Of course I bought some. Egg nog: love it or hate it? Looooooooove it. Love it.