If you’ve read my blog for awhile, you know I love the fall – and this fall seems to be flying by in rapid speed!
With baby Jackson due in just FOUR short weeks – yes you read that right – four weeks… I feel like I’m having to wrap up fall and start getting ready for Christmas early.
I usually have a very steadfast rule in my house – no Christmas music, no Christmas movies, no decorations, not even eggnog until after Thanksgiving. But when I was grocery shopping last week and saw that the Christmas colored M&M’s were out, I BARELY contained myself to not pick them up. 🙂 I feel like I’m running out of time! I’m determined to celebrate Thanksgiving though and be thankful for every blessing from God this year – especially Baby Jackson!
As his due date is getting closer, for the first time in the whole pregnancy, I’m really feeling the effects of being pregnant. For the most part, I did’t really have any major side effects that effected daily life for me. I did have an IT band injury related to body changes that made me have to stop running at 7 months, but really, I made it to 7 months still running- that’s really not bad. I just switched the routine to elliptical workouts and swimming, and it’s been great. However, between having an attack of tachycardia, the overall 3rd trimester tiredness, and showing small signs of pregnancy induced hypertension, it’s starting to feel pretty real and I have to say that I’m really looking forward to meeting him!
Somehow, I found time to savor the fall for just a bit and make some yummy cookies that exploded with fall flavor. 🙂 These are originally called pumpkin cookies – but I renamed them pumpkin loaf cookies because of their texture. They are soft and light, and literally remind me of biting into a piece of pumpkin loaf in the shape of a cookie. Add the browned butter buttercream frosting on top, and it’s pure fall-flavored perfection.
What’s your favorite way to make fall last?
Pumpkin Loaf Cookies with Brown Butter Frosting (From Martha Stewart)
For the Cookies:
1. Preheat oven to 375 degrees. Mix together dry ingredients – flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and set mixture aside.
2. Beat butter and brown sugar with an electric mixer on medium speed for approximately 3 minutes or until light and fluffy. Mix in eggs and then reduce the speed to low. Add in the rest of the wet ingredients – pumpkin, evaporated milk, and vanilla and mix until well combined. Slowly add in the flour mixture, mixing until combined. Dough will be pretty wet.
3. Transfer dough to a cookie piper or ziplog bag with the end cut off. Pipe 1 1/2″ rounds on a baking sheet spread with parchment paper or silpat. Bake for 12 minutes or until cookies are cooked through. Allow to cool on a wire rack.
1. Melt the butter in a small saucepan until golden brown, foam disappears, and a slight nutty smell emerges – approximately 3-5 minutes. Pull off heat and allow to cool for a few minutes.
2. In a large bowl, mix confectioner’s sugar, browned butter (making sure to scrape all the browned bits from the pan), evaporated milk and vanilla. Stir until smooth. When cookies are cool, spread frosting on tops.