Pumpkin Coffee Cake Cookies!
September 10th, 2024
By: Lauren Tang
Today I decided to make these cute and delicious Pumpkin Coffee Cake Cookies! Since it's now September, it's time for the fall desserts to begin. Making these cookies was fairly simple and there weren't too many modifications that I needed to make. In total, this recipe made 12 large cookies and took 12min to bake at 350F. I ended up letting them cool for about 10min before drizzling on the glaze. I would also recommend using only 3tsps of milk, as I found it was a bit runny with 4tsps. I just used regular milk since I didn't have any whole milk on hand, but if you do use whole milk it will add to the creaminess of the texture. Overall, I had a lot of fun making these cookies and I hope you do too! Happy baking :)
Here is the link to the recipe: https://inbloombakery.com/pumpkin-coffee-cake-cookies/
Pumpkin Spice Coffee Cake!
September 17th, 2024
By: Lauren Tang
On a similar note to my last post I made this Pumpkin Spice Coffee Cake! I love how it reminds me of fall with all of the notes of cinnamon, cloves, ginger, and pumpkin. Making this recipe was fairly simple and since I was able to make them the same day as I made the cookies, I was able to use the leftover streusel topping for the cake as well as the leftover vanilla glaze. This ended up being the perfect amount as the cookie recipe had enough for both recipes, which saved me time and ingredients. There weren't too many modifications that I had to make, however, if you wanted to add another note you could add chocolate chips or white chocolate chips to the batter. In total, this recipe made 16 pieces of cake and took 40min to bake at 350F. Happy fall and I hope you have fun baking!
Here is the link to the recipe: https://www.tiktok.com/@_jenperezz/video/7410177022812523807
Pumpkin Crumb Cake Muffins with a Maple Glaze!
September 24th, 2024
By: Lauren Tang
Today I decided another variation of a pumpkin dessert with these delicious Pumpkin Crumb Cake Muffins with a Maple Glaze. Since I had leftover pumpkin I thought I should make another recipe for fall. There weren't too many changes that I had to make, however, I would recommend using slightly softened butter rather than melted butter for the crumb cake portion. As I found the texture to be a bit wet to create the desired appearance. This recipe ended up making 12 regular sized muffins and took about 23min to bake with 5min at 425F and 18min at 350F. Overall, I had a lot of fun making these muffins and I hope you do too! Happy baking :)
Here is the link to the recipe: https://sallysbakingaddiction.com/pumpkin-crumb-cake-muffins/
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