Pumpkin Coffee Cookies with Maple Icing

There are a few things in this world that it seems like everyone goes crazy for and that is anything pumpkin flavored and anything having to do with coffee. I wish I was one of those people. I can’t tell you how many times I see my family go crazy over everything pumpkin spice flavored and I wished I liked it, but I don’t. The same for coffee. I actually cannot stand the smell of coffee. I tolerate it because my husband would walk around with a coffee IV if he could. So for you pumpkin spice, coffee lovers, this recipe for pumpkin coffee cookies with maple icing is all for you!

pumpkin coffee cookies

Pumpkin Coffee Cookies with Maple Icing

Ingredients

Pumpkin Coffee Cookies

  • 2 sticks unsalted butter, room temperature
  • 1 1/4 C sugar
  • 2 C flour
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs, room temperature
  • 2 TBSP pumpkin spice coffee grounds
  • 1 tsp pumpkin spice extract

Maple Icing

  • 1 package cream cheese, room temperature
  • 4 TBSP unsalted butter, room temperature
  • 4 C powder sugar
  • 1 tsp vanilla
  • 1/2 tsp maple flavored extract

Directions

Pumpkin Coffee Cookies

  1. Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper.
  2. Blend the flour, baking powder, salt and cinnamon together in a bowl and set aside.
  3. In a second bowl, using your electric mixer (I’m partial to this KitchenAid hand mixerpumpkin coffee cookies), cream the butter and sugar together until the butter is smooth and light in color. Add one egg at a time while continuing to mix with your electric mixer. Stir in the pumpkin spice extract. Stir well to make sure all ingredients are well blended.
  4. Slowly add in the flour mixture and mix thoroughly. Add the pumpkin spice coffee grounds, stirring to mix well.
  5. On a lightly floured surface, roll dough until 1/4 inch thick. Use a 2-inch circle cookie cutter and place 1-2 inches apart on your lined cookie sheets.
  6. Bake 350 degrees for 19-22 minutes or until the center of the cookie is firm. Allow to slightly cool while on the cookie sheet, then transfer to a wire rack to cool completely.

Maple Icing

  1. Using your electric mixer, cream together the cream cheese and butter.
  2. Slowly whip in the powder sugar. Once thoroughly blended, add the vanilla and maple extracts. Mix well to blend all of the ingredients together.
  3. Scoop the icing into a pastry bag with a large tip. Squeeze a thin layer of the frosting on the bottom half of each of the cookie pairs.
  4. Immediately place the other half of the cookie on top of the iced cookie half.

pumpkin coffee cookies

If you are following a gluten free diet, I would replace the regular flour in this pumpkin coffee cookie recipe with your favorite gluten free flour. This is my favorite gluten free flourpumpkin coffee cookies (and this is a great price too!). Everything I’ve made with my gluten free flour turns out just like it would if I would have used regular flour! No one usually knows either!

Will you be making these pumpkin coffee cookies this holiday season?



No-Bake Mini Pumpkin Cheesecakes

This Shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EffortlessPies #CollectiveBias

It’s that time of year when we really start thinking a lot about desserts. Sure we indulge in desserts from time to time during the rest of the year, but with the holidays coming up, what kind of desserts we want to make becomes something we think non-stop about. Especially desserts that contain pumpkin. Let’s face it, we are all a little pumpkin crazed right now, and that’s OK! For those of you, like my husband and son, who love anything and everything pumpkin flavored, this recipe for no-bake mini pumpkin cheesecakes are right up your ally! And the best part is, they are super easy to make. Your kids could make them!

mini pumpkin cheesecakes

Utilizing mini pie crusts, Reddi-wip®, Dannon® Light & Fit® Pumpkin Pie Greek Yogurt®, and a few other ingredients, you can have a delicious dessert made in minutes! Making a quick stop at my local Walmart, I was able to pick up everything I need, get home, and make these delicious no-bake mini pumpkin cheesecakes very quickly!

mini pumpkin cheesecakes

No-Bake Mini Pumpkin Cheesecakes

Ingredients

  • 3 Dannon® Light & Fit® Pumpkin Pie Greek Yogurt® containers
  • 8-oz Cream Cheese, softened
  • Mini pie shells
  • Reddi-wip®
  • Walnuts, chopped
  • Dried Cranberries
  • Crumbled Toffee Bars

mini pumpkin cheesecakes

Directions

  • Open your mini pie shells and set them on a small cutting board or baking sheet.
  • After allowing your cream cheese to soften a bit, put both the cream cheese and the Dannon® Light & Fit® Pumpkin Pie Greek Yogurt® in a mixing bowl and beat with your mixer until it is completely incorporated.
  • Quickly fill your mini pie shells with the yogurt and cream cheese mixture.

mini pumpkin cheesecakes

  • At this point, you have a choice to make…add your toppings and eat right away or allow them to chill in the fridge for a few hours. I chose to allow them to chill. I would recommend that, but it’s totally up to you. This dessert is good either way.
  • After allowing your dessert to chill for a few hours, add your Reddi-wip® and toppings of your choice. I chose to use dried cranberries, crumbled Toffee bars, and chopped walnuts.

mini pumpkin cheesecakes

  • If you don’t feel like extra toppings, just add your Reddi-wip® and enjoy. Or…you can do my kids favorite and mix and match ALL of the toppings on your mini pumpkin cheesecakes! The choice is yours!
  • This recipe makes 7 mini pies. The mini pie shells I bought came in groups of 6. No worries…just put the extra yogurt and cream cheese mixture in a little bowl and enjoy!

mini pumpkin cheesecakes

What a truly effortless and delicious dessert that are perfect for after school snacks that your kids will have a blast adding their desired toppings to (especially if you let them use the Reddi-wip® themselves)! I also like the idea of making this for your holiday get together. Set it up as a fun dessert bar!

Sound like something you would to make? Make sure you take advantage of this great Ibotta offer:

  • Buy 4 Dannon singles of Light & Fit or Oikos, earn $1.00
  • Buy (2) Reddi-Wip cans, earn $0.75
  • Bonus: purchase both and earn an additional $0.50

mini pumpkin cheesecakes

What topping would you add to the mini pumpkin cheesecakes?

Gluten Free Banana Cranberry Muffins

“This Shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone” #BetterWithCraisins #CollectiveBias

We are officially in the full swing of things with school. It usually takes a couple weeks to get used to making lunches again and setting an alarm (I set five. I’m so paranoid about over sleeping). While I may not like getting up early Monday through Friday, I do like that I have my daily and weekly routines to fall back on. It’s like my own personal safety net. When we step outside of the routines, I can’t stand it! One of my weekly routines is to make a batch of muffins for the kids. Sometimes I make regular size muffins that they like to eat for breakfast and other times I make a bunch of mini muffins that I put in their lunches for school. This week I made gluten free banana cranberry muffins using the oh so delicious, Ocean Spray® Craisins® Dried Cranberries!

*This post may contain affiliate links*

gluten free banana cranberry

Look at all those delicious Craisins® Dried Cranberries right on top! The nice thing about using Craisins® Dried Cranberries is that they don’t sink to the bottom at all! Now you may have noticed that the Ocean Spray® Craisins® Dried Cranberries have seemed to have disappeared from your local Sam’s Club, but no worries! They can still be found at other retailers. I picked mine up at Walmart! With their awesome rollback prices, I was able to get a 24 oz. bag for $4.98!

gluten free banana cranberry

Did you know that 1/4 cup of Ocean Spray® Craisins® Dried Cranberries provided 1/2 cup of fruit?!? So adding this to my already delicious gluten free banana muffins was perfect. They are getting the fruit I want them to have, all while tasting that yummy “zing” that Craisins® Dried Cranberries add to any baked good, salad, or dish you add it to!

Gluten Free Banana Cranberry Muffins

Ingredients

  • 3 Ripe Bananas
  • 1/3 cup Butter, melted
  • 1 Egg
  • Dash of Vanilla
  • 3/4 White Sugar
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 1/2 Cups Gluten Free Flour (I use Namaste Gluten Free flour)
  • 3/4 cup Craisins® Dried Cranberries

Pro Tip…I just started using a silicone muffin pan. No more paper liners. Works great in both regular size muffins and mini muffins (I don’t have the jumbo pan).

Premium Silicone Muffin Pan & Cupcake Pan - Non-BPA & Dishwasher Safe - No More Sticking or Scrubbing! No More Muffin Liners or Cupcake Liners, Plus Ebook by Delightful Mom FoodPremium Silicone Muffin Pan & Cupcake Pan – Non-BPA & Dishwasher Safe – No More Sticking or Scrubbing! No More Muffin Liners or Cupcake Liners, Plus Ebook by Delightful Mom Food

Directions

  • Preheat the oven to 350° and place muffin liners in your muffin pan.
  • Using a potato masher, mash your 3 bananas. As you can see in the picture below, I don’t worry about how well it’s mashed. There will be banana chunks.

gluten free banana cranberry

  • Once you have the bananas mashed, add the egg, melted butter and dash of vanilla and mix together.
  • Add in the sugar, baking soda, baking powder and salt, and mix well. I like to use the mixer between each addition to insure it is mixed well. Your mixture will be runny. It’s OK!

gluten free banana cranberry

  • Fold in your gluten free flour and mix thoroughly until you can’t see the flour. Your mixture will thicken up nicely. Don’t worry, it’s not too thick! NOTE: if you would prefer to make these using regular flour, just sub in the same amount of your regular flour.

gluten free banana cranberry

  • Next fold in your 3/4 cup of the Craisins® Dried Cranberries. Be sure to really mix those in to insure that there are Craisins® Dried Cranberries throughout!
  • Fill your muffin liners 3/4 of the way full and bake for 24-26 minutes. Since I like to overfill mine, I tend to need closer to 26 minutes.

gluten free banana cranberry

  • Allow the muffins to cool for about 10 minutes in the muffin tin before transferring to a wire rack to completely cool.

Don’t they look good?!? Not only did my house smell so good while they were baking, but my kids came home and devoured one after school, declaring them the best gluten free banana cranberry muffins ever! I cut into one, before they ate it, to show you how good they look!

gluten free banana cranberry

Personally, I think that Ocean Spray® Craisins® Dried Cranberries make everything from salads to baked goods (especially these gluten free banana cranberry muffins!) to dinner recipes taste better! What would you or do you add Craisins® Dried Cranberries to? Go ahead and click here to find more delicious ideas, recipes and a store near you! Pick up a bag today!


Oatmeal Apple Spice Cookies

We are officially in fall! While I am beyond excited, I am wondering if Mother Nature has gotten the memo yet! Just yesterday it was 90° outside…in Michigan! I really wish it would start to cool down. However, while I wait for the weather to get with the program, I will start making all my favorite fall foods like this broccoli cheddar soup recipe! Fall just screams delicious soups, chili’s and stews! Besides soups, anything and everything apple flavored is a must have! Just like this yummy oatmeal apple spice cookie recipe!

oatmeal apple spice

Oatmeal Apple Spice Cookies

Ingredients

  • 1 1/2 C Flour
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 2/3 C Brown Sugar, packed
  • 1/4 C White Sugar
  • 1/4 C Unsalted Butter, room temp
  • 3/4 C Apple Butter
  • 1 egg, room temp
  • 2 TBSP Whole Milk
  • 2 tsp Vanilla
  • 3 C Quaker Oats, uncooked

Directions

  1. Preheat your oven to 350° and line your cookie sheet with parchment paper.
  2. Combine the flour, baking soda and cinnamon in a mixing bowl and mix well. Set aside.
  3. Beat both sugars with the butter until blended.
  4. Once the sugar and butter are creamed, add the apple butter, egg, whole milk and vanilla, beating until combined.
  5. Next, slowly add the dry mix a tablespoon at a time and continue to mix until well blended.
  6. Lastly, add the oats a little at a time until all ingredients are well blended.
  7. Using a small cookie scoop like the OXO Good Grips Cookie Scoopoatmeal apple spice (my favorite!), drop your cookie dough on the lined cookie sheets. Press with a fork to flatten.
  8. Bake at 350° for 12 minutes, or until the edges of the cookies turns slightly brown.
  9. Allow the cookies to cool on the cookie sheet briefly and then transfer to a wirerakc until completely cooled.

oatmeal apple spice

Don’t they sound good?!? They are perfect for the fall or anytime of the year! If you really want to wow your family and friends, make these oatmeal apple spice cookies and these pumpkin spice peanut butter cookies! They will be the hit of any get together!!

What’s your favorite thing about fall?

Pumpkin Spice Peanut Butter Cookies

I am anxiously awaiting our fall weather. It’s coming. We had a tiny preview this weekend. It was glorious! Pretty soon the leaves will be changing all sorts of colors, and let me tell you, if you’ve not been to Michigan during the fall season, plan a trip. It’s the most spectacular thing you will ever see! Besides the beautiful scenery this time of year, you also have the start of football season, which I very much enjoy and everything becomes pumpkin flavored! Including these pumpkin spice peanut butter cookies! You have to make these!

pumpkin spice peanut butter

Pumpkin Spice Peanut Butter Cookies

Ingredients

  • 1 C Unsalted Butter, room temp.
  • 2 Eggs, room temp.
  • 1 C Peanut Butter
  • 1 TBSP Vanilla
  • 2 1/2 C Flour
  • 2 tsp Baking Soda
  • 2 TBSP Pumpkin Pie Spice
  • 1 tsp Salt
  • 1 C Sugar
  • 1 C Brown Sugar

Directions

  1. Line the cookie sheets with parchment paper. Preheat the oven to 375°.
  2. Add the flour, baking soda, pumpkin pie spice and salt to a mixing bowl and set aside.
  3. Using a second mixing bowl, add the brown sugar with the white sugar. On low-medium speed, add the butter to the combined sugars and beat until the mixture is creamy.
  4. In a small bowl, whip the eggs. Slowly pour the eggs into the butter and sugar mixture and beat together until they are well blended.
  5. Now mix in the peanut butter and vanilla until it is completely incorporated.
  6. Slowly begin to scoop in the dry ingredients into the wet ingredients. Mix until all is thoroughly blended.
  7. Cover the bowl of cookie dough with cling wrap and place it in the refrigerator for a half hour.
  8. Using a small ice cream scoop, make small dough balls and place them on the parchment paper lined cookie sheets, making sure to space them out at least 2 inches away from each other. Dip a fork into a bowl of sugar and flatten each dough ball, making a crisscross pattern.
  9. Bake the cookies for 10 minutes. Remove from the oven and sprinkle white sugar on top of each cookie. Allow the cookies to cool slightly on the cookie sheet before transferring to a wire rack to cool completely.

pumpkin spice peanut butter

Don’t they sound delicious?!? I don’t know about you, but anything peanut butter sounds good to me. For my gluten free friends, please try this recipe with my favorite gluten free flourpumpkin spice peanut butter. You simply substitute it in place of regular flour that a recipe calls for. My kids, who don’t have to eat gluten free, prefer when I make things with the gluten free flour!

What’s your favorite thing about the fall season?