Name: Pumpkin Spice Sugar Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/4 cups white sugar; 1 cup butter; 3 egg yolks; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 tablespoon pumpkin pie spice; 1 teaspoon cinnamon; 1/2 teaspoon cream of tartar; 4 cups confectioner's sugar; 1/2 cup butter (room temperature); 5 tablespoons milk; 1 teaspoon pumpkin pie spice; 1/4 teaspoon cinnamon; 1 teaspoon vanilla extract

These Pumpkin Spice Sugar Cookies are a delicious fall treat. It’s the season of pumpkin, spice, and everything nice, which is why I love this time of year!

Pumpkin season is the best time of year. I find myself making pumpkin-flavored treats all the time! Check out these recipes: Pumpkin Spice Cheesecake Cake, Pumpkin Zucchini Cake, and Pumpkin Spice Mousse Cake .

For the next month, I will be traveling a ton for my blog, literally cruising to some amazing destinations and being able to share my adventures and foodie experiences with you all. All that will happen while my family stays at home and carries on with the normal school, football, flag football, and volleyball practices and games. And while it breaks my heart to leave them all behind, I am still planning ahead and making sure the freezer is stocked with some awesomeness, including these amazing Pumpkin Spice Sugar Cookies.

So here are a few of my tips to get your freezer ready for the busy holiday months ahead.

Plan ahead. Make a meal plan. You don’t need to plan every night. I typically plan for five nights out of the week: Monday, Tuesday, Wednesday, Thursday and Sunday, leaving two nights for pizza, tacos or a night out. Plan a dessert or two as well (cookies easily freeze).
Double the amount. Make meals that you can easily double. That way, you are getting two meals from one prep time.
Buy some of your favorites and have them on hand. I buy our family’s favorite lasagna, Michael Angelo’s Lasagna with Meat Sauce (found in most grocers, including my local Kroger store in the freezer aisle). You may be gasping right now hearing that we will eat frozen food. But just because I am a food blogger, it doesn’t mean I always have enough time on my hands to make every meal from scratch. But since I am a food blogger, my kids are foodies, and so they are picky if we do anything frozen. I love Michael Angelo’s for the robust flavors, no artificial preservatives or ingredients and it makes our house smell amazing. While frozen pizza isn’t even an option, this lasagna is an easy fix in a snag, which probably will happen while I am gone too, right?
Fresh is best. Have fresh fruits and veggies loaded in the fridge, so when the family is on the go, they’ll have healthier quick options. My kids love apples and bananas, and I have them out on the counter every day. I can’t tell you how many they go through a week now.
It’s okay to go paper! So for all of us, sometimes when in a rush – the thought of making dinner, doing dishes, and cleaning up just isn’t doable. We would rather be with our family or sleeping (my wish). Have a stack of paper goods in the pantry. Cups, plates, and napkins are easy, and you can even get eco-friendly ones.

The most important thing to me is knowing my family is all together feasting on a delicious meal – homemade or not. The fact they are all at the table, sharing their days and being together is what I want. So whether I’m there or not, I know my preparation will help my hubby still create these moments for our kids.

Happy fall friends. I can’t wait to share my future foodie adventures with you. Enjoy these Pumpkin Spice Sugar Cookies and be sure to pick up that amazing lasagna.

Enjoy! XOXO San

How do you make Pumpkin Spice Sugar Cookies?

Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
Cream together sugar and butter. Beat in egg yolks and vanilla extract.
Add flour, baking soda, pumpkin pie spice, cinnamon and cream of tartar. Stir. (Note: dough will be firm, not like your normal cookie dough. Don’t worry it is supposed to be this way.)
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Do not flatten.
Bake 12 to 14 minutes, until tops are cracked and just turning a light golden color.
Remove from cookie sheets and let them completely cool.
If you are going to eat them right away, you can make the frosting while they are cooling. If you are storing them to eat later, you can line them tightly in a freezer bag and freeze until ready to frost.
Pumpkin Spice Buttercream -In a large bowl, cream together the confectioners’ sugar and butter until smooth.
Gradually mix in the milk and almond or vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
Enjoy!

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