Pumpkin dunkin'.....

We had a brisk little storm roll through last night. It went from quiet, still and a very bright half moon to very windy and cloudy within minutes. Then the rain came. It rained for only about 20 minutes, but it brought change. It was a cold front moving in so once the rain pushed through the temperatures dropped about 20 degrees and I gotta say, it got cold last night. I think the low went down to 52 last night. Now I know I sound like a weenie and that that is not very cold to most, but you have to understand I've spent the last five years in San Diego and 52 in San Diego is downright frigid. I guess my blood has yet to switch back to east coast livin'. So this morning I am sitting here writing this in shorts, a long sleeve sweatshirt and big, thick, fuzzy socks. I gotta say, the socks are not doin' their job 'cause my toes are freeeeezin'. Might have to get a 2nd pair. Yep....attractive.

In addition to leaves turning and cooler temperatures, another sign that Fall has arrived is when my daughter requests that I make Pumpkin Dunkin' Sticks. She loves having them for breakfast with a big glass of milk. They are softer than a doughnut with somewhat of a shortbread consistency. They are very pumpkin-y and spicy and kinda delicate, while not being overly sweet. Here's the recipe if you wanna make 'em. I've had the recipe for years and can't remember where I found it. I think it was Better Homes and Gardens, so thanks to them for this great little stick of tender deliciousness!

Spiced Pumpkin Dunkin' Sticks

1 cup butter, softened
1/2 cup sugar
1 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground ginger
1/3 cup canned pumpkin
1 egg
1 tsp vanilla
2 1/2 cups all-purpose flour
Cream Cheese Glaze (below)
freshly grated nutmeg for dusting

Preheat oven to 400 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, groundnutmeg, ginger, salt and cloves. Beat until combined, scraping side of bowl occasionally. Beat in pumpkin, egg and vanilla until combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour.

Place dough in a pastry bag fitted with a large open tip (I use a ziptop bag with a corner snipped off). Pipe dough onto an ungreased cookie sheet into 4-inch long strips. Bake in preheated oven for 5 to 7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.

Drizzle Cream Cheese Glaze over half of each cookie. If desired, sprinkle with grated nutmeg. Let stand about 2 hours or until glaze is set.

Makes about 30 sticks.

Cream Cheese Glaze: In a medium bowl, combine 2oz softened cream cheese and 1 Tbls softened butter. Beat with an electric mixer on medium speed until smooth. Add 1/4 tsp finely shredded lemon peel, 1 tsp lemon juice and 1/4 tsp finely shredded orange peel; beat until combined. Beat in 3/4 cup powdered sugar. Beat in enough milk (2-3 tsp) to make a glaze of drizzling consistency.

To store: Layer sticks between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.