Some people live for the summertime – blazing sunshine, hours spent poolside, tan skin.
Thanks to my ghostly complexion, I typically spend the summer months hiding indoors (or left with a nasty sunburn when I dare to venture outside).
Maybe that’s why I’ve always loved fall so much. It’s a chance to finally emerge from my cave, pull out my favorite scarves and cardigans, drink in the cooler air, and marvel at the beauty of a Midwest autumn.
When my son was born last summer, I started dreaming right away about sharing my favorite fall traditions with him. This is the first year he will be able to appreciate the magic – and I can’t wait!
A few items on our list?
-Visit Shaw Farms to find the perfect pumpkin and enjoy a hayride
-Roast hot dogs around a backyard bonfire
-Rake a giant leaf pile and jump in it
-Attend a marching band competition
-Drink a pumpkin spice latte (Okay – so that one’s still just for Mama. Sorry, baby!)
-Go on a hike at the Cincinnati Nature Center to see the changing leaves
-Bake pumpkin cookies with cream cheese icing
This pumpkin cookie recipe is the same one my class used when I was in first grade, and my family has baked them every year since. My mom even sent them to me in a care package each fall when I was in college and living away from home. (She’s the best, huh?)
Aside from being a source of serious nostalgia, these cookies are melt-in-your-mouth delicious.
Round up your kiddos and bake them together to celebrate the change of the season!
Who knows? You might start a new family tradition.
Here’s the recipe:
- 1/2 cup Crisco
- 1 cup Sugar
- 1 tsp Vanilla
- 1 cup Pumpkin
- 2 cups Flour
- 1/2 tsp Nutmeg
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1 tsp Salt
- Combine the Crisco, Sugar, and Vanilla.
- Mix well, then stir in the Pumpkin.
- In a second bowl, combine all the dry ingredients.
- Add to the pumpkin mixture.
- Drop 1″ balls onto a greased cookie sheet.
- Bake at 350° for 9-10 minutes.
- Top with cream cheese icing.
Around our house, cream cheese icing is affectionately known as “Good Butter.” We love this homemade version, but I promise I won’t tell if you use the kind that comes in a plastic can:
- 1/4 cup Butter, softened
- 4 oz Cream Cheese
- 2 cups Powdered Sugar
- 1 tsp Vanilla
- In a mixing bowl, beat together the Butter and Cream Cheese.
- Add the Powdered Sugar and Vanilla and beat until it reaches a creamy consistency.
- If it’s too thick, add a few drops of milk or water while stirring.
Want to come back to this recipe later? (Of course you do…) Save the image below to your Pinterest board!