I am Fall full steam ahead right about now. It will be October in a few days and the weather here in the Northeast is starting to cool a bit. It’s getting good. The past few months I have been traveling a lot…luckily enough all my destinations are warm places, but it’s made the Fall transition a bit confusing to my brain as well as my wardrobe. I am desperate to pack away all the shorts and tank tops for another year. These legs are over the visibility and are fully ready to go undercover for the next two seasons. Thank goodness my stomach is not confused. That would be the real tragedy here. There is no mistaking the fall food season, and I. Am. Ready. Next week I will be sitting on a beach in Jamaica but you can guarantee that I will sneak a few of these cookies into my carry on bag. Side note – the thought of putting myself back in a swimsuit is terrifying. So so terrifying. Pumpkin and Praline together makes a whole lotta sense. The brown sugary-ness of the frosting on top of the soft pumpkin cookie is the perfect match. There isn’t much to say about the cookie dough except it will be a little sticky… oh and the fact that I ate about 1/3 of it before it even made it into the oven. Sigh. Hopeless. They bake up pretty cute… But then make your frosting. Because this frosting is the real deal. It’s brown sugar, butter, heavy cream, powdered sugar. Goodness. Oh and of course pecans…it’s a praline frosting after all. If you really don’t prefer nuts you can 100% omit them. Without the crunch these will be equally as melt in your mouth delicious.
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