Welcome to the first day of October. While we might have officially moved to the Autumn Season back on September 22, in the hearts of most of us, October truly embodies the season. The world seems to slow down just a bit in October.
In September families are busy settling into the routines of school life and all that entails. November is filled with all the activities leading up to Thanksgiving. That leaves only October to savor all that Autumn has to offer.
What symbolizes Autumn better than the pumpkin? And what would the pumpkin be without Pumpkin Spice? After all, it’s the spice of Autumn Life in everything from our Thanksgiving Pies to our morning-run lattes. Pumpkin spice is a blend of cinnamon, ginger, nutmeg, allspice and cloves – all the smells of the season rolled into one. No wonder today is National Pumpkin Spice Day.
Today is also National Homemade Cookie Day. Isn’t it grand when two National Days can come together in one delicious bite? Enjoy!
Pumpkin-Spice Cookies with Cinnamon Sugar
1 cup Sugar
1/4 cup Cinnamon
In a bowl, mix together the sugar and cinnamon. Pour into a jar with a tight-fitting lid. Set aside until ready to use.
Note: This will make more Cinnamon Sugar than needed. Store remaining sugar in the cupboard with your spices to use as desired.
1 cup Butter
2 large Eggs
2 cups Sugar
2-3/4 cups Flour
2 tablespoons Pumpkin Pie Spice
Line a baking sheets with parchment paper and set aside.
Let butter soften and the eggs come to room temperature before making cookies.
In a large bowl, cream butter and sugar until light and fluffy, about 6 minutes. Beat in eggs, set aside.
In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
Heat oven to 350-degrees. On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2 inch round cookie cutter. Place cookies 1-inch apart on the prepared baking sheets. Sprinkle cookies with cinnamon sugar.
Bake until edges are light brown, about 12 minutes. Cool on pans 1 minute. Remove to wire racks to cool.
These cookies are filled with the aroma and taste of October – perfect to usher in another wonderful Autumn Season.