I personally am not a huge pumpkin fan, but a couple of weeks ago, I came up with this pumpkin spice cookie recipe that even I am happy with. I made these again for a gathering, and they were a hit! Some of my friends who don’t like pumpkin either said these cookies were ‘really good!’
These pumpkin spice cookies are soft, moist, and completely eggless! They’re perfect for using any leftover pumpkin puree, which is what inspired me to make them in the first place. (I’d had some leftover from a different recipe I’d used it for.)
I had a taste for some type of pie dessert, but I decided I didn’t want to make a traditional pie. It just so happened that I had multiple blackberry flavored items in stock, and came up with these triple blackberry pie pastries.
These are kind of like single serving pies, and they are pretty easy to make. They just need to be put together and popped in the oven. When they are just about cool enough to eat, you can quickly make the chocolate blackberry drizzle.
So last time I went grocery shopping, I had purchased a bag of lemons. They weren’t on my list, but I had a strong desire to use them. And today just happened to be really hot, so I thought this would be an excellent day to make lemonade.
This recipe was a happy accident. My husband had asked me to make my double chocolate strawberry cookies that I had made before, and they ended turning into double chocolate raspberry cookies instead.