‘Tis the season for a ridiculous amount of pumpkin

Hi, my name is Chelsey and I am addicted to baking pumpkin things. Every fall, I love stocking up on cans of pumpkin puree and finding recipes on Pinterest that I can use them for. Pumpkin is DELICIOUS, especially when combined with spices like cinnamon, nutmeg, ginger, and cloves. It makes my apartment smell amazing. and it gives me warm, fuzzy feelings.

Last week, I made mini loaves of pumpkin bread and a double batch of pumpkin cookies for a bake sale that was part of a benefit for my Uncle Rob, who was seriously injured in a motorcycle accident over the summer. As soon as my aunts told me there’d be a bake sale for it, I immediately began planning what to make for it. The recipe for the pumpkin bread is one I’ve used before. It was the first pumpkin recipe I’d ever tried and it was wonderful.

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The next day was spent baking a double batch of these awesome iced pumpkin cookies. A double batch called for 2 cups, or 16 ounces, of pumpkin. I didn’t feel like having to buy an extra can just for one extra ounce of pumpkin puree, so I used one 15 ounce can instead. The elimination of that one ounce gave the cookies a nice, light taste. The icing by itself was really sweet, almost too sweet for my taste, but tasted fine lightly drizzled over the cookies. They’re a fabulous, light fall treat.

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 Last night, I made pumpkin cupcakes for a Halloween potluck at work today. Don’t ask me why we had it today and not next Thursday (when it’s actually Halloween). I’ve also made these cupcakes before, but with a different frosting. Last year, I frosted them with that Pillsbury vanilla frosting. It’s my favorite store-bought frosting, but it didn’t seem to taste quite right with pumpkin. This year, I made a cinnamon cream cheese frosting.

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There’s a pumpkin cupcake that’s sold at the Barnes and Noble cafe, from the Cheesecake Factory, that has the most amazing cinnamon cream cheese frosting and I wanted to make something similar to it. This recipe calls for about 7 1/2 – 8 cups of confectioner’s sugar, but I only used 5 and got just about the same taste and consistency as the frosting on the Cheesecake Factory cupcake. I was hoping to add the mellowcreme pumpkin candies on top of each cupcake, but after coming up empty at two different stores, I gave up and added candy corn instead.

 I love these cupcakes. They’re nice and moist and the cinnamon cream cheese frosting is the perfect icing for it. These were a hit at work today. Among the many compliments I got, one of my coworkers told me that I’m going to “make some guy real proud one day.” I’m sure I will… 😛

 

 

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One thought on “‘Tis the season for a ridiculous amount of pumpkin

  1. Pingback: The Smell of Fall | spilledcookies

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