Pumpkin Toffee Cookies

Hello, beautiful.

Ok, so a couple weeks back I confessed my undying love for pumpkin. I can't get enough. Seriously.

From pumpkin muffins to pumpkin bread, pumpkin coffee to pumpkin waffles, and everything in between, I have probably consumed an entire pumpkin patch. And I'm lovin' every minute of it.

Now, while these cookies weren't on my Pumpkin Bucket List, the second I saw this recipe on Two Peas and Their Pod, I knew I had to eat them IMMEDIATELY. So, I went to the store and got everything. Best. Decision. Ever.

While Maria over at Two Peas and Their Pod topped her cookies with a Salted Caramel Glaze, I opted not to because I wanted my cookies sans glaze on this particular day. It was just one of those days. BUT, head over to her site to get the recipe for the glaze so you can fully deck out your cookies if you so please!

These cookies were super moist, with a texture more similar to pumpkin bread than your traditional cookie. The toffee bits added an extra richness, and these pair so incredibly well with a cup o' joe I can't even handle it.

I made my cookies more "bite size" than the original recipe, but feel free to make them any size you please.

Enjoy the goodness of fall with these cookies and tons of other pumpkin treats!

It's always a glorious day when you bust out a can of pumpkin.

Batter time (plus I like the olive/orange color combo goin' on) 

How fun is this plate?!

Right before I licked this plate clean.

Pumpkin Toffee Cookies
Recipe from Two Peas and Their Pod

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/4 tsp. ground all-spice
• 1/2 tsp. salt
• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 tsp. vanilla extract
• 1 1/2 cup Heath Toffee Bits or chopped Heath bars

Directions

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside. 
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt. Set aside.
3. In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 3 minutes. Add in the pumpkin, egg, and vanilla extract. Beat until smooth. Slowly add in the dry ingredients and mix until just combined. Stir in Heath Toffee Bits.
4. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet. Place the cookies about 1 inch apart. Bake for 12-14 minutes, or until lightly browned around the edges and set. Let the cookies cool on the baking sheet for about 2 minutes. Transfer to a wire cooling rack to cool completely.

Fall Break Tales

As told by my iPhone...

Tons of food, tons of R&R.

Love my family. Love my dog. Love home.

Candy Corn Sugar Cookie Bars

I know, I know...I have been SO bad with my blogging. It's killing me. Midterms kicked my booty, but I am home for fall break, snuggling on the couch with pumpkin coffee and loaves of pumpkin bread. Talk about perfection.

With Halloween rapidly approaching (WHAT SHOULD I BE?! HELP!), I figure it's time to whip up some themed desserts. I know we can all agree on that.

While I absolutely LOVE candy corn (I'm a Brach's snob), it seems that a lot of people don't enjoy the festive treat. I don't understand their hatred. I literally eat a bag a week. YOLO, I'll say it.

These Candy Corn Sugar Cookie Bars are perfect for people who don't enjoy indulging in candy corn, but love the look of the striped candies.

While you could make your own frosting as the recipe calls for, I chose to use a can of whipped cream cheese frosting. Boy oh boy, it was perfection. It adds a sweet touch to these soft bars. Yum!

How great are these eggs?! Love supporting the Breast Cancer Awareness cause! 

Split yo dough.

First the orange....

Then the yellow...

Ready for the oven!

When done, they'll be slightly golden! Notice the bottom left corner...can't even wait for things to cool before I dig in. 

After you've frosted your cookies, cut them into cut little triangles.

Easy yet adorable (and delicious!)

Candy Corn Sugar Cookie Bars
Recipe from Cookies and Cups

Cookie Bars:

• 1 cup butter, room temperature
• 2 cups granulated sugar
• 4 eggs
• 2 tsp. vanilla extract
• 5 cups flour
• 1 1/2 tsp. salt
• 1/2 tsp. baking soda
• orange and yellow food coloring
• can of frosting OR homemade frosting (recipe below)

Frosting:

• 1/2 cup butter, room temperature
• 1/3 cup vegetable shortening
• 3 cups powdered sugar
• 2 tbsp. milk

Directions:

1. Preheat oven to 375 degrees F.
2. Line a 13x9 baking dish with foil and spray lightly with baking spray. Set aside.
3. In your stand mixer, cream butter and sugar until fluffy and light, about 2 minutes.
4. Add eggs and vanilla and beat until combined, scraping sides when necessary.
5. Turn mixer to low and add in flour, salt, and baking soda.
6. Divide the batter in half and color half of the dough yellow and half of the dough orange.
7. Layer the orange dough in the baking dish first, spreading to edges of pan. Top with yellow dough, carefully pressing evenly on top of the orange.
8. Bake for 10-12 minutes, or until golden.
9. Remove from oven and cool completely.

Frosting:

1. Beat the butter and shortening together until smooth. Turn mixer to low and add in powdered sugar and milk. Turn mixer to medium and beat for about 1 minute until fluffy and smooth.
2. Spread the frosting on the cooled bars and cut into triangle shaped bars.

Butterscotch Rice Krispie Treats

I am a pro at reminiscing. I absolutely love looking at photo albums and yearbooks and talking about fun times of the past with friends and family. This could possibly explain why I am addicted to Instagram...moving on, though.

I love when a song, a scent, or a story immediately transport you to a different time in your life, as if you are right there again. For example, this past week in church I sat next to a man wearing Polo cologne, and felt immediately that I was sitting next to my Poppi in Illinois...it's something that almost can't be explained.

These Butterscotch Rice Krispie Treats are a dessert that take me back in time. I remember enjoying these with good family friends growing up and even taking them to my 4th grade class for a surprise treat. These bring back memories which make me smile, and they taste incredible.

I cannot lie, I like these about a gazillion times better than traditional Rice Krispie treats...and I really like Rice Krispie treats. But, if you know me, you know I am a serious peanut butter lover (addict). Hey, the first step to moving past addiction is admitting you have a problem, right?! I just refuse to give up said addiction, and I think I'm allowed one vice.

These Butterscotch Rice Krispie Treats are a crowd pleaser and will certainly not disappoint. So go ahead and make these, and create your own new memories :)

Butterscotch Rice Krispie Treats

Recipe from Jan Bootcheck (thanks!)

• 1 pkg. (12 oz.) butterscotch morsels
• 1 cup creamy peanut butter
• 6 cups Rice Krispie cereal

Directions

1. Combine butterscotch morsels and peanut butter in a large saucepan. Cook on low heat, stirring constantly, until melted. Remove from heat
2. Pour the Rice Krispie cereal into the saucepan and mix until cereal is coated with the butterscotch mixture.
3. Press the mixture into a buttered 13x9 inch pan. Chill until firm.
4. When cooled, cut, serve, and enjoy!

My Pumpkin Bucket List

Where have I been? Ugh. Real life has officially taken over and let's just say that real life often makes it IMPOSSIBLE to do the things you want to do, like bake and blog. And for that, I am sorry.

First and foremost, while at school, I don't have a kitchen at my disposal - sigh. This makes it extremely difficult to bake (duh) which means I am a sad, sad undergrad (like my poem?). Also, school requires a lot of work. Who knew? And all this work is making it very hard to attend to my blogging duties.

With fall rapidly approaching (tomorrow!!) and  in an effort to return to my Tar Heel Taste Bud friends, I have been hounding Pinterest for recipes for fall! I am a pumpkin lover so I compiled a few recipes here that I am DYING to make!!!!!

Here's my Pumpkin Bucket List for this fall (in no particular order)...

1. Pumpkin Cinnamon Streusel Muffins from Two Peas and Their Pod

Not only are these muffins topped with cinnamon streusel, but they have a cinnamon sugar filling. Basically I need to eat these every morning this fall.

2. 4 Ingredient Homemade Pumpkin Frozen Yogurt from The Naptime Chef

Chilly weather does not mean you can't eat a frozen treat. This homemade pumpkin frozen yogurt is easy to make and a fun (and relatively healthy?) alternative to typical pumpkin treats!

3.Pumpkin Pull-Apart Monkey Bread with Maple Glaze from Lauren's Latest

In my humble opinion, you can't go wrong with Monkey Bread. It's a well-known fact, people. But add pumpkin puree AND a maple glaze - DONE. Give me.

4. Pumpkin Cornbread from Two Peas and Their Pod on Tasty Kitchen

I love cornbread (nom) and I feel like it is the perfect addition to every warm, hearty meal. I am dying to try this PUMPKIN cornbread with my favorite fall meals (i.e. Chili while watching NFL) and/or smothered in honey.

5. Cinnamon Roll Pumpkin Vanilla Sheet Cake from Picky Palate

Ever since this recipe popped up on my Pinterest page, I knew I needed to try it. First of all, I love cake mix recipes because they are super easy and always yield surprisingly wonderful results. Second, I love cinnamon rolls, so I know I won't be able to resist cinnamon rolls with pumpkin in sheet cake form. Count me in.

6. Pumpkin White Chocolate Chip Muffins from Culinary Concoctions by Peabody

This is a bold statement but I may love white chocolate more than milk or dark. Eek - I said it! There is just something about it that I can't get enough of. I blame it on the fact the fact that I am not a die-hard chocolate fan; I'm definitely a vanilla girl. These muffins look so moist and delicious and I know that the white chocolate will perfectly complement the pumpkin flavor. Definitely looking forward to testing these out!

7. Pumpkin Chocolate Chip Cookie Pie from How Sweet Eats

Oh my. I must admit I hate pumpkin pie, but I love cookies and I love pie crust. Combine the two and I'll be in heaven. I cannot wait to enjoy a pumpkin chocolate cookie, surrounded by pie crust, and topped with vanilla ice cream. Yes.

8. Whole Wheat Pumpkin Pancakes from Cookie and Kate

Um, yes. As I mentioned this summer, I love pancakes. LOVE. I want these pumpkin pancakes right now, preferably covered in butter and maple syrup. Waking up to whole wheat pumpkin pancakes this fall sounds pretty darn good to me.

9. Ooey Gooey Caramel Pumpkin Blondies from Two Peas and Their Pod on Tasty Kitchen

It wouldn't be right if I made this bucket list and didn't include a recipe with caramel. Caramel is a fall staple, trust me. I am a bar/blondie dessert fan all the way. I am dying to make these blondies, but may switch the chocolate chips for butterscotch chips - yum!

10. Pumpkin Cheesecake Cookies with a Maple Cream Cheese Glaze from Sweet Treats & More

Pumpkin cheese makes an annual appearance at my house every Thanksgiving and my family cannot get enough of it. I love that this recipe is a simplified spin on one of my all-time favorite desserts. I'm positive that the addition of the maple cream cheese glaze will only add more excitement for my taste buds. Yumz.

For more pumpkin recipes, check out Two Peas and Their Pod's 50 Pumpkin Recipes for Fall and visit my Pumpkin Pinterest Board for additional inspiration!