Nutmeg Spiced Snickerdoodles

INGREDIANTS

• a stick of butter (softened OR if you’re feeling fancy, browned)
• ½ cup white sugar
• ¾ cup brown sugar
• tsp of salt
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp vanilla extract (optional)
• 1 tsp baking soda
• An egg
• tbsp milk or creamer
• 1 ¼ cup flour

Rolling Sugar

• ¼ cup white sugar
• ½ tsp nutmeg
• 2 tsp cinnamon

INSTRUCTIONS

Combine butter with white sugar, brown sugar and salt. Once mixed together, add the egg, vanilla extract and milk (or creamer). Thoroughly mix together all these ingredients, then add in your remaining dry ingredients and fold in slowly.

Put the dough in the fridge for at least 45 minutes. Take out and roll into balls, then roll your cookie dough in the sugar mixture. Place dough balls on a sheeted tray.

Preheat the oven to 350° and bake for 7-9 minutes.

Take the tray out and wait till the cookies cool!

Pumpkin Oatmeal Cream Pies

INGREDIANTS

Cookie

• ½ cup pumpkin puree
• 1 cup oats
• ¾ cup flour
• 1 tsp baking soda
• pinch of salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ cup white sugar
• ¼ cup brown sugar (light or dark)
• 1 egg yolk
• 1 tsp vanilla extract

Filling

• 4 ounces cream cheese (soft, NOT melted)
• 2 tbsp butter (soft)
• ¾ to a cup of powdered sugar
• ½ tsp vanilla extract
• 1 tsp cinnamon
• pinch of salt

INSTRUCTIONS

Have two bowls for the recipes. In one bowl, mix together all your ingredients (flour, oats, baking soda, salt, cinnamon and nutmeg). With the other bowl, add your wet ingredients together (pumpkin purée, the sugars, egg yolk and vanilla extract). Once you have your two bowls mixed, add the wet and dry to a bigger bowl. When combined, roll into balls and bake at 350° for 15-25 minutes.

For the frosting, use an electric mixer and combine cream cheese and butter, then slowly add powdered sugar and wet ingredients.

When cookies have cooled, put frosting between two cookies. And done!