Pumpkin Spice Cookies

Just almost a month for Halloween and it's all about pumpkin recipes everywhere.

But that's ok, I like pumpkin, who else is with me?

So, I decide to put this one, looks so yummy, cant wait to make it, probably this weekend, perfectly for a fun day Sunday.

I share it thanks to Sweet Little Details

pic by sweet little details

Pumpkin Spice Cookies

Ingredients:

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

1 15-ounce can pumpkin

5 cups all-purpose flour

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup milk

1 teaspoon vanilla

4 cups powdered sugar

Ground cinnamon (optional)

Directions:

Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

Peanut Butter Pies Cupcakes

I have to confess that lately I add another thing to my sweet list addiction, PEANUT BUTTER, oh my! what do I have to do?  I just love it.

Surfing the web I found this incredible and nice recipe of peanut butter cupcakes. Now I'll share with you thanks to Full Circle.

picture by Full Circle

Full Circle: peanut butter pie cupcakes

Ingredients:

8 ounces chocolate cookies
4 tablespoons butter, melted
1 jar dulce de leche
1 banana, thinly sliced
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juicePreparation:

Prepare muffin tins with 18 cupcake liners. Using a food processor, pulse the cookies until you have fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and mix well.  Press mixture into the bottom of 18 cupcake liners.

Spoon approximately one teaspoon of dulce de leche on top of each cookie crust. Place a single layer of bananas over the dulce de leche.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Scoop mixture into each cup, filling just below the top. Lightly tap baking pans onto counter to distribute evenly and refrigerate for three hours or overnight before serving. Top with whipped cream and chocolate sprinkles if desired.