It’s no secret that pumpkin is basically the poster-food of Fall (i mean, they didn’t make jack-o-lanterns out of gourds for a reason…). For me personally, I can’t get enough of pumpkin-based products as soon as autumn rolls around. Once I feel that first chill breeze hit the air, I’m whipping open my laptop and scooping up my favorite candle as fast as my fingers can hit Check Out.
With it being the first official day of fall, it only made sense to hone in on this obsession-worthy fall staple. In true fall fashion, we took a trip to the pumpkin farm this past weekend and had the best time! We raced (as per our annual tradition) in the corn maze, took a swing through the haunted forest on the hayride, and picked out our perfect pumpkins for the season.
Bringing home those pumpkins only solidified the realization that had already been brewing…we have a lot of pumpkin around the house…and it just keeps growing.
So, we thought to share all of that fuzzy feeling goodness with all of you! These are selections we’ve loved over the years (and it’s been a lot of years), so you can trust that they are definitely tried and definitely true!
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Now, let’s dive into all of the best ways to eat, drink, and surround yourself with pumpkin this autumn!
Our Faves!
Toasted Pumpkin Minimalist Candle
$28.00
The Toasted Pumpkin Candle from Brooklyn Candle Studio is about as close as you can get to inviting fall itself into your home. With notes of toasted pumpkin seeds, cardamom, nutmeg, clove, and cinnamon, it feels like the warm hug of a flannel on a chilly, star-bright evening.
Pumpkin Spice Almond Milk Creamer
$24.99
After brewing a hot cup of coffee, why not turn to some pumpkin creamer to start your morning? This creamer is smooth and thick – just like you’d want your creamer to be – with the slightest hint of cinnamon and pumpkin. So simple and SO good.
It’s The Great Pumpkin, Charlie Brown Album
Together, my mom and I have listened to this album on repeat at least once again since we’ve dubbed the season “fall”. It’s the perfect nostalgic soundtrack to accompany you while you cook, work, or relax. We can’t get enough!
If you’re working with a tighter budget but still want to embrace the spirit, real pumpkins from your local farm or grocery store will do the trick! In the photo below (from our latest movie night with Halloweentown 2 and plenty of red wine), you can see the left side of our fireplace hearth is filled with them! They barely cost a dime and are one of our favorite fall accessories around the house right now.
And finally, the pièce de résistance…these fluffy, spongey, pumpkin spice cookies! Just watch this video to get the full experience because oh. my. gosh.
Soft and Fluffy Pumpkin Spice Cookies
Ingredients
- 3 cups all-purpose flour (or Cup4Cup if GF)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1-1/4 cups canned pumpkin puree (from one 15 oz. can)
- 2-3 tbsp sugar
Instructions
- Arrange oven racks in upper and middle thirds and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the bowl, then beat in the eggs one at a time. Beat in the vanilla and pumpkin puree. The mixture will look somewhat curdled at this point — that's okay. Scrape down the bowl, then mix in the flour mixture on low speed. Scoop the dough by heaping tablespoons (it's easiest to use a 1-1/2 tablespoon ice cream scoop) onto the prepared baking sheets. Sprinkle cookies evenly with sugar and bake for 18 to 20 minutes, rotating pans midway through, until puffed and slightly browned around the edges.
- Remove from the oven and let rest for a few minutes on the baking sheets, then transfer with a spatula to a wire rack. These cookies are best enjoyed warm out of the oven, or on the same day.
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