There’s a reason the world goes crazy for pumpkin spice season. The flavors of fall are so distinct, comforting, and nostalgic. As the days get chillier, use your oven to warm up your home and your tummy and bake these fall treats–from my family to yours.
pumpkin cookies
I made these for our chapter’s Friendsgiving last year, and they were a hit. Bring them to your next event this autumn and I promise your guests will be begging you to make them over and over again. They’re soft and sweet, with just the right amount of pumpkin flavor.
Cookie Ingredients:
- 2 cups granulated sugar
- 1 cup white Crisco
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¾ cup pumpkin puree
- 4 ½ cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tsp. pumpkin pie spice
Icing Ingredients:
- 1 stick softened butter
- 1 package cream cheese
- 4 cups powdered sugar
- 2 tsp. vanilla extract
Instructions:
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, cream together the sugar and Crisco until smooth.
Add the eggs and vanilla extract, then mix until combined.
In a separate bowl, combine the flour, baking powder, baking soda and salt.
In a separate bowl, mix the buttermilk and pumpkin puree.
Alternate between adding ¼ cup of the buttermilk/pumpkin mixture and ¼ cup of the dry ingredients to the wet ingredients and mix until both are gone. The dough will be sticky when finished.
Using a one-inch, leveled-off cookie scoop, place the dough on a baking sheet. Make sure it is spaced evenly so the cookies have room when they spread. Using your fingers, gently pat down each ball of dough so they have a flatter surface after baking.
Bake for 12-13 minutes until the edges are slightly browned.
While the cookies are baking, mix together the butter, cream cheese, powdered sugar, and vanilla until smooth.
When the cookies are cooled, spread icing on top of each. Optional: sprinkle with a cinnamon sugar mixture.
coffee cake
This recipe is so delicious that my mom makes it on Thanksgiving and Christmas morning. There’s really no better way to start your day. Bake this and thank my grandma while you enjoy it with a cup of coffee.
Crumble Ingredients:
- 2 ½ cups flour
- 1 cup brown sugar
- ¾ cup white sugar
- 1 tsp. salt
- 2 tsp. cinnamon
- ¾ cup vegetable oil
Cake Ingredients:
- 1 egg
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 cup buttermilk
- 1 tsp. baking powder
Instructions:
Preheat oven to 350 degrees Fahrenheit.
Use hand mixer to blend crumble ingredients together.
Remove one cup of mixture and set to the side.
Blend cake ingredients into the crumble mixture.
Pour into a 9×13 pan (sprayed or lined with parchment paper so cake doesn’t stick).
Spread the extra cup of reserved crumbles over the top.
Bake for 30 minutes.
Serve with coffee!
pumpkin bread
While this recipe isn’t a family original, it is still a staple that my mom makes every year. One of her favorite baking websites is allrecipes.com, which is where she found this perfect pumpkin bread recipe. Find the original publication here!
Ingredients:
- 15 oz. pumpkin puree
- 2 cups granulated sugar
- 1 cup vegetable oil
- ⅔ cup water
- 4 eggs
- 1 tsp. vanilla extract
- 3 ½ cups flour
- 2 tsp. baking soda
- 1 tbsp. cinnamon
- 1 ½ tsp. salt
- 1 tsp. nutmeg
- ¼ tsp. ginger
Instructions:
Preheat oven to 350 degrees Fahrenheit.
Blend together pumpkin puree, sugar, oil, water, eggs, and vanilla in a large bowl.
In a separate bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger.
Add dry ingredients to wet ingredients and slowly fold together until well combined.
Pour into three 7×3 loaf pans (sprayed or lined with parchment paper so batter doesn’t stick).
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
the best pie crust
My mom used to have her own baking business called Small Town Slice, and while she sold everything on this list, her specialty was her pie. She makes a bunch of different kinds, including apple, cherry, pecan, pumpkin, and my personal favorite, brownie-bottom peanut butter. No matter how classic or decadent the pie filling is, the real star of the show is her crust. Here’s how to make it.
Ingredients:
- 1 cup white Crisco
- 2 ⅔ cups flour
- ¼ cup granulated sugar
- ½ cup cold water
Instructions:
Mix together the Crisco, flour, and sugar until it’s crumbly.
Use a fork to mix in the water. When it’s done, you should be able to form it into a ball, but it won’t be wet like traditional dough.
Form dough into two balls of equal size. Wrap in cling wrap and refrigerate for 10 minutes.
Remove dough from fridge and cling wrap, then roll it out between two sheets of parchment paper to make it easier to work with.
When flat, press into a pie tin. This will make two crusts.
When baking, cover the edges of your pie with tin foil until the last ten minutes to make sure they don’t burn.
You can use this crust for any type of pie, but for a fall favorite, click here for the recipe my mom uses for her pecan filling (also from allrecipes.com).
Up next…
After you try out these recipes and autumn comes to an end, make sure to check out my Christmas baking article for recipes to celebrate the holidays!