Pumpkin season is here!

FALL is my absolute favorite time of year for baking! The warm spices, pumpkin-flavored everything, & all of the delicious harvest fruits to choose from, YUM! I wanted to share my 2 favorite fall staples in this house-Pumpkin Crinkle Cookies & my personal favorite, Pumpkin Butterscotch Cookies. I hope you guys enjoy these recipes as much as we do!

Pumpkin Crinkle Cookies

Just like the classic Christmas Crinkle Cookies, these will tide you over until it’s time to bake the Christmas version. Full of rich pumpkin flavor, but not too sweet, these hit just the right spot.

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Pumpkin Crinkle Cookies

A burst of soft & airy pumpkin flavor without being overly sweet!

Course Dessert

Keyword autumn, cookies, crinkle, fall, fall baking, pumpkin, pumpkin cookies

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Total Time 34 minutes minutes

Servings 30 Cookies

Ingredients

• 2 & 1/4 Cups All Purpose Flour
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 3/4 Teaspoon Salt
• 1 & 1/2 Teaspoon Pumpkin Pie Spice
• 1/2 Teaspoon Cinnamon
• 1 Cup Light Brown Sugar
• 1/2 Cup Granulated Sugar
• 3 Eggs Room temperature
• 1/2 Cup Pumpkin Puree Not pie filling
• 1 Teaspoon Vanilla Extract
• 4 Tablespoons Unsalted Butter
• 1/2 Cup Granulated Sugar For rolling
• 1/2 Cup Powdered Sugar For rolling

Instructions

• Preheat oven to 325° & line 2 baking sheets with parchment paper. Set aside.
• Melt the 4 tablespoons of butter & set aside to cool.
• Whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
• With your mixer, whisk together brown sugar, 1/2 cup granulated sugar, eggs, pumpkin puree, and vanilla until smooth. Add cooled butter & whisk until combined. Fold in your dry ingredients with a spatula until completely mixed in. Rest the dough for 10 minutes.
• Add 1/2 cup of granulated sugar & 1/2 cup of powdered sugar to 2 separate bowls for rolling your cookies
• Using a cookie scoop, or roughly 1 tablespoon of dough, drop dough into your granulated sugar bowl and push it around to cover it with the granulated sugar. Once covered in granulated sugar roll it around in your hands to form a ball. The dough will feel light and airy as you roll it around and won't form a stiff ball.
• Drop dough ball into powdered sugar and roll around to coat.
• Set dough balls onto your prepared cookie sheets about 2 inches apart.
• Bake for 14 minutes until cracks have formed.
• Remove cookies from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Pumpkin Butterscotch Cookies

My personal favorite cookie! Also known as my UGLY cookies, the combination of these flavors more than makes up for the presentation. Easily my most requested cookie to bring to any gathering & bonus, it’s the easiest cookie to make!

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Pumpkin Butterscotch Cookies

Also known as my ugly cookies, these more than make up for their lack of presentation with their delicious combination of flavors!

Course Dessert

Keyword autumn, butterscotch, fall, fall baking, pumpkin, pumpkin cookies

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 30 Cookies

Ingredients

• 2 Cups All Purpose Four
• 1 & 1/2 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 2 Eggs
• 1 Cup Granulated Sugar
• 1/2 Cup Canola Oil
• 1 Cup Pumpkin Puree Not pie filling
• 1 Teaspoon Vanilla Extract
• 1 Cup Butterscotch Chips
• 1/4 Cup Powdered Sugar For dusting cookies

Instructions

• Preheat oven to 325° & line 2 baking sheets with parchment paper.
• Whisk together dry ingredients. Flour, baking powder, baking soda, salt, & cinnamon. Set aside.
• Beat eggs & sugar for about 1 minute or until lightened in color.
• Mix in oil, pumpkin, & vanilla.
• Use a spatula to fold in butterscotch chips.
• Use a cookie scoop, or tablespoon, & place a scoop of dough onto the prepared baking sheets. Space cookies about 2 inches apart.
• Bake for 16 minutes.
• Remove from oven and let cool for 5 minutes before transferring to wire rack.
• Once cooled dust with powdered sugar & enjoy!

Happy Baking Season

Be sure to let me know which ones are YOUR favorite! Enjoy!!

The post Pumpkin Crinkle & Pumpkin Butterscotch Cookies appeared first on Dogs & Design.

As if my mother wasn’t already amazing enough for showing me all of her tricks of the trade, she goes and buys me a KitchenAid mixer and a food processor. What was I ever doing with my life before these creations?!?! I’m going to share with you, what I have found to be, the easiest way to make pie crust and is essentially foolproof. I follow it exactly, and it comes out perfectly every time!

First of all, I am no culinary expert, and I’ve basically experimented my way through the kitchen. However, over trial and errors, explosions, small fires, and lots of burnt on pans (RIP), I feel like I can at least adult enough to whip up a pie these days. So here is my super easy pie crust recipe! Enjoy!

INGREDIENTS

2 1/2 cups all purpose flour

1 Tablespoon Sugar

1 Teaspoon Salt

1 Cup (2 sticks) of butter cubed

1/2 Cup of ice water

DIRECTIONS

1. Add flour, sugar, and salt into your food processor. Using the metal blade, pulse just to combine. Add in your cubed butter and pulse until it is broken up into small pieces.
2. Run your food processor and begin slowly adding in water. It will start to form a ball and have a few crumbs in there.
3. Take out your ball of dough and knead it on the counter a few times, blending in the crumbs.
4. Split dough in half (makes 2 pie crusts)
5. Cover each half in plastic and chill in the fridge for at least 2 hours (the pie crust, not you)

Voila! After the 2 hour wait you are ready to roll. Literally.

The post Easy Pie Crust Recipe appeared first on Dogs & Design.