If you know me at all, then you know how much I love fall. This season is inspiring me so much! I decided to try out a fall baking recipe from Pinterest, so I picked these Pumpkin Gingersnap Cookies from midgetmomma.com: 
I took Isabelle out shopping earlier in the week while Olivia was at school, and picked up all of the ingredients. I was determined not to forget anything, since I usually get home and realize something’s missing. I felt accomplished already once I got everything home. I haven’t been able to bake much since she was born, especially from scratch, but these fall vibes and the fact that she’s almost one, are making me feel much more confident.
I decided to bake on an afternoon when we were having an easy dinner (tamales that Shawn brought home!) so after lunchtime, I put Isabelle in her high chair and gave her some frozen blueberries in her feeder, aka her “popsicle.” I also gave her a little of the canned pumpkin, which she didn’t seem to enjoy.
Then I gathered all the ingredients on the counter and took it step by step. Seriously, I was still proud of myself for not forgetting anything. I’ve been quite forgetful since having Isabelle, and getting through this recipe successfully was going to take some determination. Ok, at this point, I began talking myself through the steps (out loud) and began by combining the sugar and butter and then mixed it with the egg beater (is that what it’s called?)
Success! Everything did not fly out of the bowl & baby is still happy. Next, I added the egg, vanilla, molasses, and pumpkin.
I was feeling pretty good about myself at this point. The mixture looked pretty legit, and the right color anyway. Then, I combined all of the dry ingredients in a separate bowl and forgot to take a picture of it. When I was finished, I combined the wet and dry ingredients and mixed everything up. Now it was time to roll the cookies into balls and place them on the greased cookie sheet. Oh, I also pre-heated the oven to 350.
At this point, I got nervous because the dough stuck to my hands instead of rolling into neat balls. I think my butter was too cold and not “room temperature” enough. I decided to glob it into little heaps and throw it on the cookie sheet anyway and top with sugar.
The recipe said to bake for 14-16 minutes, but I remembered to stay close because I always burn cookies these days, even the pre-made cookie dough which isn’t as much of a tragedy, but it’s still kind of a let down. I wanted them to be soft, so I took them out when they started smelling good, at about 13 minutes.
I let them cool a bit, and then started a new batch. I made them big because it faster that way, and made about 15 large cookies. By now, the whole house was smelling like fall. I arranged them on a fall looking leaf platter that I didn’t know I owned, and put them on my fall tablescape. Ta-da! At this point, I’m downright glowing.
And that’s it! I enjoyed them with my feet up & an iced chai while Isabelle played with her toys. I highly recommend this recipe if you like this sort of thing. I have enough pumpkin left to make another batch, so I might just to do that. Might. Don’t hold me to it ❤
Life October 