Recipe

Hearty Italian Winter Soup with Sausage & Vegetables | Cozy One-Pot Meal

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A Cozy Italian Winter Soup for Chilly Nights

There’s something magical about winter evenings—the kind where the windows fog, the house feels extra quiet, and the chill sinks deeper than you expect. That’s when I find myself reaching for my biggest soup pot and the familiar rhythm of chopping vegetables, browning sausage, and building flavor layer by layer.

This Italian Winter Soup was born on one of those nights. I wanted something hearty enough to warm my bones, but simple enough to come together without fuss. The kind of soup that fills the kitchen with the scent of garlic, herbs, and tomatoes—instantly transporting you to a cozy trattoria tucked in a little corner of Italy.

It’s rustic, nourishing, and full of flavor… the kind of soup that makes you slow down and savor every spoonful. Whether you’re cooking for your family or just yourself, this bowl feels like a warm hug on a cold night.

Grab your pot—let’s make something comforting.

Hearty Italian Winter Soup

A cozy, flavor-loaded Italian soup filled with sausage, veggies, herbs, and tender pasta—your new favorite winter comfort meal.

Ingredients

  • 1 lb Italian sausage (mild or hot; ground or sliced)
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 6 cups chicken or vegetable broth
  • 1 cup small pasta (ditalini, orzo, or small shells)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup chopped kale or spinach
  • 1 tsp Italian seasoning
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • Salt & pepper to taste
  • Fresh parmesan & parsley for topping

* I actually LOVE using tortellini instead of small pasta for an even heartier soup.

Instructions

  1. Brown the sausage:
    Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Drain excess fat if needed.
  2. Sauté aromatics:
    Add onion and garlic; cook 2–3 minutes until fragrant.
  3. Add veggies:
    Stir in carrots, celery, and zucchini. Cook for 3–4 minutes.
  4. Build the broth:
    Add diced tomatoes, broth, Italian seasoning, basil, oregano, salt, and pepper.
  5. Simmer:
    Bring to a boil, reduce heat, and simmer for 20 minutes to deepen the flavor.
  6. Add pasta + beans:
    Stir in pasta and cannellini beans. Continue simmering until pasta is tender (8–12 minutes depending on shape).
  7. Finish with greens:
    Stir in kale or spinach and cook 1–2 more minutes until wilted.
  8. Serve:
    Ladle into bowls and top with freshly grated parmesan and parsley.

Notes

  • Swap sausage for ground turkey + extra Italian seasoning.
  • Add a parmesan rind while simmering for extra richness (traditional and SO good).
  • For a brothier soup, reduce pasta to ½ cup.
  • Leftovers thicken as pasta absorbs broth—add a splash of broth when reheating.

Easy Eggnog Scones (Soft, Festive, and Perfect for Holiday Mornings)

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If you love the creamy, nostalgic flavor of eggnog, these eggnog scones will be your new holiday favorite. Tender, lightly sweet, and warmly spiced, they’re perfect for brunch, holiday gatherings, or a cozy morning at home.

Why These Scones Are Amazing

  • Soft, flaky texture
  • The perfect use for leftover eggnog
  • Ready in under 30 minutes
  • Taste like Christmas in pastry form

Ingredients:

For the scones:

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg
  • 6 tbsp cold butter, cubed
  • ½ cup eggnog
  • 1 egg

For the glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp eggnog
  • Pinch of nutmeg

Instructions:

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
  2. In a bowl, whisk flour, sugar, baking powder, salt, and nutmeg.
  3. Cut in butter until mixture looks like coarse crumbs.
  4. Whisk egg and eggnog together, then pour into the dry ingredients.
  5. Stir until a soft dough forms; don’t overmix.
  6. Shape into a circle about 1 inch thick. Cut into 8 wedges.
  7. Bake 12–15 minutes or until lightly golden.
  8. Whisk glaze ingredients and drizzle over warm scones.

Make Them Extra Special:

  • Add white chocolate chips
  • Sprinkle coarse sugar on top before baking
  • Mix in a pinch of cinnamon
  • Serve warm with cinnamon butter

A cozy, festive treat that pairs perfectly with coffee, cocoa, or—you guessed it—more eggnog! Plus, these freeze so well and thaw beautifully on a busy morning!

The Best Soft & Spiced Gingerbread Loaf (Moist, Cozy, and Perfect for the Holidays)

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If there’s one recipe that instantly brings holiday warmth into the kitchen, it’s a classic gingerbread loaf—soft, spiced, and filled with that nostalgic molasses sweetness. This easy gingerbread loaf bakes up beautifully, makes your home smell incredible, and is the perfect treat for gifting, snacking, or serving with a cup of tea or coffee.

Why You’ll Love This Gingerbread Loaf

  • Perfectly moist and tender
  • Balanced spices (not too strong, not too mild)
  • Incredibly simple to make
  • Makes a great homemade gift
  • Tastes even better the next day

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ½ cup melted butter
  • ½ cup brown sugar
  • ½ cup molasses
  • 1 egg
  • ¾ cup hot water

Instructions:

  1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment or grease well.
  2. In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  3. In another bowl, mix melted butter, brown sugar, molasses, and egg until smooth.
  4. Add the dry ingredients to the wet.
  5. Pour in the hot water and stir until just combined.
  6. Pour into loaf pan and bake 45–55 minutes, until a toothpick comes out clean.
  7. Cool before slicing. The flavor deepens beautifully overnight.

Serving Ideas:

  • Add a dusting of powdered sugar
  • Drizzle with a simple vanilla glaze
  • Serve warm with butter
  • Pair with whipped cream or cream cheese frosting

This cozy gingerbread loaf brings all the holiday magic in one simple, delicious bake.

Homemade Sourdough Dinner Rolls: Soft, Buttery, and Perfect for Any Table

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Nothing beats the smell of freshly baked sourdough dinner rolls wafting through your kitchen! Perfect for feeding a crowd, these rolls are soft, buttery, and just a little tangy thanks to your fed starter. Best part? They’re easy to make, and you can do most of the work in a stand mixer. I am in charge this year of rolls and have at least 30 people to provide bread for! This is my easy go-to recipe for massive baking!

Yield:
This recipe makes approximately 24–28 rolls (depending on size).

Ingredients (Massive Batch):

  • 240 g fed sourdough starter (1 cup)
  • 7 g active dry yeast (2 ½ tsp)
  • 240 ml warm water (1 cup)
  • 100 g sugar (½ cup)
  • 9 g salt (1 ½ tsp)
  • 115 g butter, melted + extra for brushing (½ cup)
  • 720 g all-purpose flour (6 cups, approx.)

Directions:

  1. Activate yeast: In your mixer bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
  2. Mix dough: Add fed starter, melted butter, salt, and 480 g (about 4 cups) of flour. Using the dough hook, mix on low until combined, then gradually add more flour until dough is soft but not sticky.
  3. First rise: Cover the bowl with a clean towel or plastic wrap. Let rise about 2 hours until doubled in size.
  4. Shape rolls: Punch down the dough and divide into small balls (roughly 50–60 g each, golf-ball size). Place on greased or parchment-lined baking sheets.
  5. Second rise: Cover and let rolls rise again for 30–45 minutes until puffy.
  6. Bake: Preheat oven to 190°C (375°F). Brush rolls with melted butter and bake 20–25 minutes, until golden brown. Optional: brush again with butter immediately after baking for extra softness.
  7. Enjoy! Serve warm with butter, soups, or your favorite dinner dishes.

Tips for success:

  • Make sure your starter is fed and active for the best rise.
  • Don’t skip the second rise—it makes your rolls fluffy and soft.
  • Feel free to add herbs or garlic butter for a fun twist!

These rolls disappear fast at any table. Big family dinner? Holiday feast? Or just a cozy weekend treat—they’re guaranteed to bring smiles.

Happy baking, and don’t forget to save one for yourself!

Cozy Cranberry Orange Muffins: A Taste of Winter Comfort

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There’s something magical about baking in the colder months — the quiet hum of the oven, the scent of citrus and spice, and the way a cozy kitchen seems to warm both hands and heart.

These Cranberry Orange Muffins are a seasonal favorite — tender, slightly tart, and kissed with bright orange zest. They’re perfect for sharing with neighbors, bringing to holiday gatherings, or savoring with a cup of tea on a slow winter morning.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup fresh or frozen cranberries
  • ¾ cup sugar
  • 1 tablespoon orange zest (about one large orange)
  • ½ cup orange juice
  • ½ cup milk (dairy or plant-based)
  • ? cup melted butter or coconut oil
  • 1 egg
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Optional: 1 teaspoon vanilla extract or a pinch of cinnamon for warmth

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper cups.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk together the egg, melted butter, milk, and orange juice. Stir in the zest.
  4. Gently combine wet and dry ingredients, then fold in the cranberries.
  5. Divide batter evenly into muffin cups and bake for 18–22 minutes, or until a toothpick comes out clean.
  6. Cool slightly before serving — these are wonderful warm, with a pat of butter or drizzle of honey.

Mindful Baking Moment

As you stir and mix, take a breath. Notice the vibrant color of the cranberries, the brightness of citrus, the warmth filling your space. This is mindfulness in motion — finding gratitude in the act of creating something nourishing with your own hands.

Homemade baking invites us to slow down and connect — to our senses, to the season, and to those we love.

Serving Ideas

  • Serve warm with orange marmalade or a light glaze made from powdered sugar and orange juice.
  • Gift in a basket lined with parchment and tied with a ribbon for a heartfelt homemade present.
  • Freeze extras for a taste of winter comfort later in the season.

A Note of Gratitude

These cranberry orange muffins aren’t just a recipe — they’re a reminder of how small, handmade acts of care can brighten even the coldest day. Whether shared or savored solo, may they fill your home with warmth, gratitude, and sweetness this season.

How to Roast Root Vegetables | A Simple and Flavorful Fall Side Dish

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How to Roast Root Vegetables for a Fall Side Dish

There’s something deeply grounding about root vegetables — their earthy aroma, vibrant colors, and connection to the soil remind us to slow down and root ourselves in the present moment. Roasting them brings out their natural sweetness, creating a simple and nourishing dish that captures the essence of fall.

This roasted root vegetable recipe is more than a side dish — it’s a seasonal ritual. As the oven warms your kitchen and herbs perfume the air, cooking becomes a meditation in gratitude for the abundance of the earth.

Ingredients

  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 sweet potato, cubed
  • 1 beet, peeled and cubed
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme or rosemary
  • Optional: drizzle of balsamic vinegar or sprinkle of fresh parsley before serving

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare your vegetables. Cut everything into even-sized pieces so they roast evenly.
  3. Toss in olive oil and herbs. In a large bowl, combine vegetables, olive oil, salt, pepper, and herbs until evenly coated.
  4. Spread on the baking sheet. Give them space — crowding traps steam and prevents that golden, crisp edge.
  5. Roast for 35–40 minutes, stirring halfway through, until vegetables are tender and caramelized.
  6. Finish with a flourish. Drizzle lightly with balsamic vinegar or sprinkle fresh herbs before serving.

Mindful Kitchen Moment

As you chop and stir, notice the colors — the deep magenta of beets, the sunset hue of sweet potatoes, the creamy white of parsnips. Cooking with awareness connects us to the cycle of the seasons and the nourishment nature provides.

Serving Ideas

These roasted root vegetables pair beautifully with any fall meal — alongside a cozy soup, over quinoa, or as a base for a grain bowl. They also reheat beautifully, making them a practical and delicious meal prep option for the week ahead.

A Note on Gratitude

November invites us to give thanks for simple pleasures — the warmth of the oven, the scent of herbs, the way a humble root transforms into something golden and sweet. May your kitchen be a place of nourishment, reflection, and gratitude this season.

Apple Cinnamon Baked Oatmeal Cups: Cozy, Healthy Breakfast for Fall

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Apple Cinnamon Baked Oatmeal Cups

There’s something deeply comforting about the scent of baked apples and cinnamon filling the kitchen. These oatmeal cups bring that feeling into your mornings — a little bit of fall coziness you can hold in your hands.

They’re simple to make, nourishing for the body, and grounding for the soul — everything autumn breakfasts should be.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 ½ cups unsweetened almond milk (or milk of choice)
  • 2 tablespoons maple syrup (or honey)
  • 1 egg (or flax egg for vegan option)
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil or butter
  • 1 medium apple, diced (Honeycrisp or Fuji are great)
  • Optional: ¼ cup chopped nuts (pecans or walnuts)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tin.
  2. Mix dry ingredients — oats, cinnamon, baking powder, and salt — in a large bowl.
  3. Whisk wet ingredients — milk, maple syrup, egg, vanilla, and coconut oil — in another bowl.
  4. Combine wet and dry mixtures, then fold in the diced apple (and nuts if using).
  5. Spoon mixture evenly into muffin cups, pressing down gently to help them hold shape.
  6. Bake for 25–30 minutes, until the tops are golden and set.
  7. Cool completely before removing from the pan.

Store in the fridge for up to 5 days or freeze for longer storage. Reheat gently and enjoy with a drizzle of maple syrup or a dollop of yogurt.

Mindful Tip

As these oatmeal cups bake, take a moment to breathe in the scent of cinnamon and apple. Let it remind you of the sweetness in simplicity — nourishment doesn’t have to be complicated.

Nut-Free Homemade Granola: A Heartwarming Snack for Every Season

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Nut-Free Homemade Granola: A Heartwarming Snack for Every Season

There’s something so comforting about the scent of granola baking in the oven—the soft sweetness of honey and oats, the warmth of cinnamon filling the kitchen. This nut-free granola recipe came from a simple wish to create something nourishing and safe to share with friends who can’t enjoy nuts. It’s sweetened naturally, filled with wholesome goodness, and made with the kind of care that turns a recipe into a ritual.

Each bite is a reminder that simple ingredients can come together in the most beautiful way—just like the moments of our lives when we slow down and pay attention.

Nut-Free Granola Recipe

Ingredients

  • 3 cups rolled oats
  • 1 cup dried cranberries
  • 1 cup chopped dates
  • 1/2 cup unsweetened coconut flakes (optional)
  • 1/2 cup honey or maple syrup
  • 1/4 cup melted coconut oil or olive oil
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of sea salt

Instructions

  1. Preheat oven to 325°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine oats, coconut flakes, cinnamon, and sea salt.
  3. In a small saucepan, gently warm the honey (or maple syrup), oil, and vanilla until smooth. Pour over the oat mixture and stir until evenly coated.
  4. Spread the mixture evenly on the baking sheet. Bake for 25–30 minutes, stirring halfway through, until golden and fragrant.
  5. Remove from the oven and let cool completely before stirring in the chopped dates and cranberries. Store in an airtight jar or container.

Mindful Moment
As you stir the oats and honey together, pause for a moment. Notice the texture, the scent, the warmth rising from the bowl. Let this simple act of creation be an offering—a way to nurture not just your body, but your spirit.

Serving Ideas

  • Sprinkle over Greek yogurt with fresh berries.
  • Layer into parfaits with coconut yogurt and fruit.
  • Enjoy as a crunchy snack with a cup of tea.
  • Add to baked apples or use as a topping for smoothie bowls.

Fresh & Flavorful Mediterranean Turkey Bowl

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Looking for a delicious, protein-packed meal that’s both healthy and satisfying? This Mediterranean Turkey Bowl is bursting with bright flavors, crunchy textures, and nourishing ingredients that support balanced blood sugar and steady energy. It’s quick enough for weeknights, colorful enough for guests, and endlessly adaptable!

Ingredients

(Serves 4)

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • Salt and pepper to taste
  • 1 cup cooked quinoa (or cauliflower rice for lower carbs)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • ½ red onion, finely chopped
  • ½ cup Kalamata olives, sliced
  • ¼ cup feta cheese, crumbled
  • Fresh parsley for garnish

For the dressing:

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • ½ tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Cook the turkey: Heat olive oil in a skillet over medium heat. Add ground turkey, garlic powder, paprika, oregano, salt, and pepper. Cook until browned and cooked through.
  2. Assemble the bowl: Divide quinoa among bowls. Top with turkey, tomatoes, cucumber, onion, olives, and feta.
  3. Make the dressing: Whisk olive oil, lemon juice, garlic, mustard, salt, and pepper. Drizzle over the bowls.
  4. Garnish & serve: Sprinkle with fresh parsley and enjoy warm or chilled.

This bowl supports balanced blood sugar with lean protein, heart-healthy fats, and fiber-rich veggies. It’s perfect for meal prep and can easily be customized—try adding roasted chickpeas, spinach, or tzatziki for extra flavor.

Pumpkin Spice Bread with Maple Glaze – A Cozy October Recipe

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There’s something magical about October baking. The crisp air, falling leaves, and golden glow of autumn invite us into the kitchen to stir up something comforting and full of seasonal spice. And while pumpkin spice is everywhere this time of year, nothing beats a homemade loaf of Pumpkin Spice Bread with Maple Glaze.

This bread is tender, perfectly spiced, and just sweet enough. The drizzle of maple glaze takes it from everyday snack to showstopper dessert. Serve it with a cup of tea or coffee, or wrap it up as a gift for a friend—it’s pure autumn comfort.

Ingredients

For the Pumpkin Spice Bread:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • 1 cup pumpkin purée (not pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract

For the Maple Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Splash of milk, if needed to thin

Directions:

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
  2. In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
  3. In another bowl, whisk pumpkin purée, oil, sugars, eggs, milk, and vanilla until smooth.
  4. Add dry ingredients to wet and stir gently until just combined—don’t overmix.
  5. Pour batter into prepared loaf pan and smooth the top.
  6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely before glazing.
  8. For the glaze, whisk powdered sugar, maple syrup, and vanilla until smooth. Drizzle over cooled bread.

Tips for the Perfect Pumpkin Bread

  • Use fresh pumpkin purée if you can—it gives richer flavor.
  • Add a handful of chopped pecans or walnuts for crunch.
  • For extra decadence, sprinkle a little cinnamon sugar on top before baking.

Embracing October in the Kitchen

Baking isn’t just about food—it’s about ritual, warmth, and connection. When we bake with the flavors of the season, we’re aligning with nature’s rhythm and giving ourselves a delicious reminder to slow down and savor.

So light a candle, play your favorite cozy playlist, and let this Pumpkin Spice Bread with Maple Glaze bring a little extra sweetness to your October days.

Cozy Autumn Butternut Squash & Apple Soup Recipe

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Autumn Harvest Butternut Squash & Apple Soup

There’s something magical about the crisp fall air—it calls for comfort food that warms your heart and belly. This Autumn Harvest Butternut Squash & Apple Soup is light, flavorful, and perfectly seasonal.

The natural sweetness of roasted butternut squash blends beautifully with tender apples and warming spices like cinnamon and nutmeg. It’s satisfying without being heavy, and perfect for lunch, dinner, or even a cozy afternoon snack.

Ingredients:

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 tsp fresh thyme (or ½ tsp dried)
  • ¼ tsp ground nutmeg
  • ¼ tsp cinnamon
  • Salt and pepper to taste
  • 1 tbsp olive oil or butter
  • Optional: a splash of apple cider or a drizzle of cream
  • Optional garnish: pumpkin seeds, fresh thyme, or a swirl of yogurt

Instructions:

  1. Heat olive oil or butter in a large pot over medium heat. Sauté the onion and garlic until fragrant, about 5 minutes.
  2. Add the cubed squash and chopped apples. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the broth, then add thyme, nutmeg, and cinnamon. Bring to a boil, reduce heat, and simmer for 20–25 minutes until the squash and apples are tender.
  4. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
  5. Season with salt, pepper, and a splash of apple cider if desired. Reheat gently.
  6. Serve warm with optional garnishes like pumpkin seeds, a swirl of cream, or fresh thyme.

Tips for Extra Comfort:

  • Roast the squash beforehand for deeper, caramelized flavor.
  • Pair with crusty bread or a light salad for a full autumn meal.

This soup is a hug in a bowl for crisp fall evenings. Cozy up, savor slowly, and let the flavors of autumn wrap around you. ?

Call to Action:
Love this soup? Share your cozy creations on Instagram with #AutumnHarvestSoup and join our fall recipe celebration!

Soft Pumpkin Spice Cookies

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Soft Pumpkin Spice Cookies

As the leaves begin to turn and the air carries that unmistakable crispness, I always find myself drawn back into the kitchen. There’s something grounding about baking in autumn — measuring, mixing, and filling the house with warm, spiced aromas. These Soft Pumpkin Spice Cookies are one of my favorite ways to celebrate the season. They’re tender, fragrant with cinnamon and nutmeg, and just sweet enough to make every bite feel like a little moment of comfort.

I love to enjoy these with a mug of tea in the afternoon or to share with friends who stop by for a visit. They remind me that fall is about slowing down, savoring flavors, and welcoming cozy traditions.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (spoon & level)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp pumpkin pie spice (or blend cinnamon, nutmeg, ginger, cloves)

Optional cream cheese maple icing

  • 4 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • ½ cup powdered sugar
  • 1 Tbsp maple syrup
  • A pinch of cinnamon

Instructions

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Beat in the egg, then stir in pumpkin puree and vanilla.
  4. In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Scoop dough (about 2 tablespoons each) onto prepared baking sheets, leaving space between.
  7. Bake 12–15 minutes, until edges are set and centers still look soft. They’ll continue to firm as they cool.
  8. Cool 5 minutes on the pan, then transfer to a wire rack.
  9. For icing: beat cream cheese and butter until smooth, add powdered sugar, maple syrup, and cinnamon. Spread over cooled cookies.

Cozy Notes & Tips

  • Use pumpkin puree, not pie filling. If it’s watery, blot with a paper towel.
  • Don’t overbake! The secret to soft pumpkin cookies is letting them stay a little tender in the middle.
  • Store plain cookies in a tin for 3–4 days, or iced cookies in the fridge.

There’s magic in the simple ritual of baking cookies — measuring flour, breathing in the scent of warm spices, and sharing the results with people you love. These Soft Pumpkin Spice Cookies are more than a treat; they’re an invitation to pause, savor, and celebrate the season.

So brew a cup of tea, light a candle, and let the comfort of pumpkin spice wrap around you.