If Fall Were A Cookie…..

If Fall were a cookie, it would taste like these:

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OH MY STINKIN’ WORD people, both of these cookies are SOOO good!

Pumpkin Cookies with Brown Sugar Icing

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  • 2 cups Shortening
  • 2 cups Sugar
  • 2 cans (15 Oz Each) Pumpkin
  • 2 whole Eggs
  • 2 teaspoons Baking Soda
  • 1-½ teaspoon Ground Cinnamon
  • 1 teaspoon Salt
  • 4 cups All-purpose Flour
  • 6 Tablespoons Butter
  • 8 Tablespoons Milk
  • 2 cups Powdered Sugar
  • 1-½ teaspoon Vanilla Extract
  • 1 cup Packed Brown Sugar

Cream shortening, white sugar & pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350*.

To making frosting:
Cook butter, milk and brown sugar until dissolved. Cool and add powdered sugar and vanilla. Spread over warm cookies.

Makes 4 or so dozen depending on your cookie spoon size.

This next cookie recipe was passed on to me by my friend, Nicole.  After several comments regarding this recipe, it has come to my attention that they originated here

Caramel Stuffed Apple Cider Cookies

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  • 1 cup Butter, Softened
  • 1 cup Sugar
  • ½ teaspoons Salt
  • 10 packages (.74 Oz Each) Apple Cider Drink Mix
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 3 cups Flour
  • 14 ounces, weight Package Of Caramel Squares

Preparation Instructions

In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. (I had to add a teeny bit more flour to make the dough less sticky) Mix until just combined.
Refrigerate for about an hour. It makes the dough SO much easier to work with.
When you are ready to bake, unwrap your caramels, and preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!).
Scoop out cookie dough ball about the size of a walnut.
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don’t over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)

Makes roughly 4 dozen.

 Go.  Bake.  You know you want to!  (You can thank me later.)

Click on the titles for easy printing.

Happy Cookie Baking!

~T  🙂

This post shared with:

Tuesday Talent Show

Tasty Tuesday

Made It On Monday

Wonka Wednesday

This Chick Cooks

Tastetastic Thursday

On the Menu Monday

Melt In Your Mouth Monday


18 thoughts on “If Fall Were A Cookie…..

  1. HOW DO YOU DO IT??? Your recipes always GRAB me by the neck and drag me into the kitchen! =) I am SUCH a cookie monster – these both look and sound amazing. Gonna pin them now and try them one day soon. SO glad you shared. Have a marvy day…I’m off to have lunch with a friend and getting a body massage this afternoon (I won 1/2 hour and am paying the rest for a full hour). Gonna feel pampered today.

    • I am SO jealous of your massage! (but in a good way) You deserve it! 🙂 I just liked you on facebook by the way, after I saw our mutual friend, Brandie, post about Mrs. Baker & saurkraut. I bet your cookbook is amazing! So will you tell me how to go about getting a cookbook published? I’ve been asked multiple times if I have one, and boy do I wish I could say yes! I’d love to do one with photos since I went to all the trouble of photographing them all this year. Any tips or pointers on making this happen? My email is daleandtonya@Msn.com if its easier than on this comment form. Have a GREAT relaxing day, Mrs. Baker! HUGS!

  2. They both look Amazing!
    I love Pumpkin anything so those look Fantastic to me!
    I was looking for a way to contact or email you am I missing it or you don’t have anyway listed other then comments ?
    I would love to share a new recipe with you that I just made a few days ago and thought you would love it as well..if you don’t mind a follower recipe:)
    Here is my email dwmarks33@comcast.net
    Thanks Diane

  3. They both look great, but the pumpkin ones are really calling my name. I wonder if my husband would be willing to forego his usual chocolate chip stash for these . . .?

  4. where do you find the apple cider drink mix? Is it like Kool-aid? Or is it like that stuff my daughter uses in her coffee maker? These both look so yummy….I have to go to the doctor today, but think I’ll be baking tomorrow. I’m making a pork roast….also so much like fall, these will be perfect for desser.

    • Yeah, that photo stinks, but its the only one that turned out! I have time to Do, but NOT re-do! LOL 🙂 They are very very moist and cakey. I will be posting a Gingersnap pumpkin cookie soon that is chewy and oh-so good!

  5. I will take a dozen of these please, they look delicious! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

    • Again, ouch, so hateful. I think you’ll find our recipes are indeed different. For example, mine has cinnamon, yours does not. I also took the liberty of googling Caramel Stuffed Apple Cider Cookies and got back 417,000 results, you are number 8 of all those. Guess what? You have a lot of work ahead of you, better start contacting all those people about your cookies, because not everyone gave you credit. I think you will find, that as friends pass on recipes to other friends, they won’t say which website they got them from. I will be HAPPY to link us up, I will be HAPPY to give you credit, but good grief, you have got to work on how you approach people about this! Ask nicely! It goes a lot further. I for one, will never come to your website because of your hateful tone over a very small misunderstanding. I am sad for you. I choose happy. ~T

      • I wanted to make the caramel stuffed apple cider cookies til I read how hateful the crazy lady was to you, Tonya. I don’t think there’s enough sugar in the world to make her sweet. Think I’ll stick to making the Pumpkin ones. Good luck to this Laura Flowers character in contacting the >400,000 people also using her cookie recipe!!

    • Oh, for Pete’s sake get off your high horse already!!! It’s a cookie…not a recipe to cure cancer!!! Who takes legal action because of a cookie recipe?!? Honestly?!? And Tonya Ferguson is the best baker I know!!! I’m sure your “famous” little cookie couldn’t hold a candle to hers!!! Surely you must have more important things to tend to…time to woman up!!!

    • Oh My Goodness! Someone is a little bitter about your success Tonya! You know we love you girl, and know you would NEVER attack anyone like this. So glad you are an AMAZING blogger that I can still look up to. Laura, I used to be a huge fan of yours, not anymore 😦

  6. I am really upset about the tone of the comment. Let me just say that I understand how hard you work on your recipes and your site Ms. Flowers. I don’t think anyone understands or respects that more than a fellow blogger. I can certainly say with conviction that Tonya would never knowingly use another person’s recipe without citing it. In face, she’s posted a couple of my recipes and has always given me credit, as well as telling me directly that she had posted about a recipe.
    I think a friendly reminder email would have sufficed here. No need to threaten legal action until you give a person a reasonable amount of time to make the necessary correction if you can indeed prove that you are the original creator of the recipe, which you will have to do in court.
    But my guess is that you also did not intend to come off as mean as you sounded since the tone of your blog does not match the tone of your comment. I’m sure you were just upset initially at seeing one of your recipes on another’s blog without the proper citations. I’ve been there myself so I completely understand. But please know, that in my heart, I know it was not Tonya’s intention to pass this off as her own.
    I’m hoping this can be a learning lesson for all of us bloggers on how to respond to these sorts of things. I wish all my fellow bloggers nothing but success. You have a beautiful blog and your recipes are amazing Ms. Flowers. As does Tonya and I think we truly become successful by being kind to others as we would want them to be to us. I’m thinking you both have a very successful blogging careers ahead of you.
    May God Bless you both!

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