Homemade Pumpkin Cookies with Cinnamon Cream Cheese Frosting

It’s fall!! I get so HYPED for this season. The weather is perfect, the trees look beautiful, and it’s time to bring out the pumpkin! I tried making this homemade recipe and O.M.G. it is AMAZING! Definitely a fall favorite!

Preheat the oven to 350 degrees F.

First, whisk the butter and sugar. I recommend softening the butter just a little bit to make it easier. Then, add the pumpkin and eggs. Mix again.

In a separate bowl, mix together baking powder, all purpose flour, spices and salt. Then, mix with the wet ingredients.

Next, take a spoon and portion out the batter. I used parchment paper underneath to make it easier to take the cookies off after they’re done. Then, flatten the batter to make it look more appealing. Most people would probably use a spoon to do this, however I used my fingers – clean of course!

Bake for 10-12 minutes. Let cool. There you have it, the most delicious homemade pumpkin cookies ever. How easy was that!

Let’s top it off with homemade cinnamon cream cheese frosting!

Mix together butter, cream cheese and vanilla.

Next, add powdered sugar (SLOWLY – put in one cup, mix, then the remainder) and cinnamon. That’s it!

Add the frosting to your cooking and top with some sprinkled cinnamon.

If that doesn’t get you into the fall spirit, I don’t know what will! Enjoy, make some at home, post a picture on Instagram and don’t forget to use the hashtag #wrightcravings so we can see!

Ingredients for cookies:

1 cup sugar
1/2 cup butter
2 eggs
1 cup canned pumpkin
4 teaspoons baking powder
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3 teaspoons cinnamon

Ingredients for cinnamon frosting:

8 oz cream cheese
1/2 cup butter
1 tablespoon vanilla
4 cups powdered sugar
1 1/2 teaspoons cinnamon

Keto Bacon Wrapped Jalapeno Poppers

I am so excited to share this recipe with you all! I’m really not just uptalking these for the blog, I’m serious – these are the best jalapeno poppers I’ve ever had!! They’re filled with cream cheese and wrapped in bacon, have the perfect amount of spice, and to top it all off, they’re keto! YUM!

Preheat the oven to 425 degrees Fahrenheit. Grab your jalapenos and cut off the top, then split them all in half.

Next, take out all of the seeds and put them in a bowl. Do NOT throw them away, we’ll be using them in a sec!

In a separate bowl, mix your cream cheeses together. Use 7.5 oz of chives and onions flavored and mix that with 7.5 oz of jalapeno flavored cream cheese. Yes, we are adding MORE jalapeno flavor to the jalapenos!

Microwave for 15-20 seconds, then stir. Repeat until softened. (You don’t have to microwave at all but we highly recommend because it makes the cream cheese easier to spread later!). We ended up microwaving ours for a total of 60 seconds.

Add 1 1/2 tablespoons of chives to the mixture. Finally, add some seeds from the other bowl. (This is optional as the seeds definitely make the poppers more spicy! I think it makes them taste that much better though!)

Mix all of this together. Then, add a spoonful to each slice of jalapeno.

Next we’ll cut up some bacon! Take out however many whole pieces of jalapenos you had to start with, then cut them in half. For us, we had 13 jalapenos, so split in half made 26 poppers. So we also took out 13 slices of bacon and cut them in half so we had 26 half pieces of bacon.

Wrap the jalapenos! We recommend setting them on parchment paper as this helps your baking sheets stay clean.

Bake for 35-45 minutes depending on what texture you like. We like ours to be softer rather than crunchy, so ours was ready closer to the 35 minute mark. The longer you bake, the softer the jalapenos are but crispier the bacon is.

And there you have it. These beautiful, perfect, delicious bacon wrapped jalapeno poppers. They never get old!!

Try it at home and upload it to your Instagram, and don’t forget to use the hashtag #wrightcravings so we can see!


(NOTE: Measurements listed below are based off of us making 26 jalapeno poppers, if you decide to make more you will need more, if you decide to make less you won’t need as much.)

Jalapenos (we used 13 today)
7.5 oz cream cheese – chives and onion flavored
7.5 oz cream cheese – jalapeno flavored
1 1/2 tablespoons chives
Bacon (we used 13 slices today)

Delicious Peach Cookie Crumble

To get into the fall spirit, we decided to make our first attempt at a peach crumble and O.M.G it was amazing! We like to make everything completely from scratch, so get ready for a few hours of baking! But I promise it is SO WORTH IT.

So before we get into the peach part of the crumble, we gotta make the crumble! What does that entail you might ask? Making homemade chocolate chip cookies. This is what we’ll end up scattering all over the peaches. Yum!! Let’s get started!

Preheat oven to 350 F!

In a large bowl, add SOFTENED unsalted butter with sugar. Do NOT melt the butter!!! Mix. Then add eggs and vanilla extract. Whisk again.

In a side bowl, mix flour, baking powder, baking soda, salt, and espresso powder. Then, slowly funnel in the dry ingredients with the wet and whisk constantly. Roughly chop 1 bar of semi sweet chocolate. You’ll want it to be chopped into different sized pieces so you can have little pockets of chocolate throughout the cookies. Add chopped chocolate along with chocolate chips to the mixture and whisk until combined.

On 2 parchment lined baking sheets, portion out cookie dough. I like to use an ice cream scooper to do this!

Bake for 20-25 minutes depending on the size of your cookies. Let cool for 5-10 minutes. There you have it! The best homemade cookies EVER.

You’ll need to set aside the cookies to completely cool while we continue on, but you can eat a cookie fresh and warm since I know you can’t resist! The cookies need to sit for 1-2 hours to completely cool for the crumble!

Now that a couple hours have passed, we can get started with the peaches! Preheat the oven to 360 F.

First we’re going to split the peaches in halves, and take out the seed – like this!

Next, you’ll cut them into smaller slices.

Then we’ll get ready to cook the peaches. Start by adding 1 ounce of butter to your skillet. Once heated, add the peaches. Also add sugar and nutmeg. Finally, add lemon juice and lemon zest. Cook the peaches for about 5 minutes.

Let’s get back to those cookies! Place them in a plastic bag and smash them! (Save some cookies to eat later because they’re too good to crush them all!) We used a rolling pin to do this but honestly, whatever works! Then, set aside.

In a large bowl, add flour, sugar, baking powder and a stick of butter. Tip: slice up the butter by cutting in half vertically, and then into tiny pieces horizontally. This will help mix it all together with the consistency we’re looking for.

Now it’s about to get messy! Use your HANDS to mix the butter in. EMBRACE IT. Crush it in your hands and squeeze hard, then slowly let it fall through your fingers to make it have a breadcrumb type of consistency.

Then, add those crushed up cookies into the mix and smash them in with everything else. WALLA, you’ve got yourself the crumble!

Get out your best pie plate and put the cooked peaches in it. Then, top the peaches with your beautiful cookie mixture. Bake for 30 minutes.

We decided to add some ice cream to ours. I highly recommend! Oh and, you’re welcome.

Try it yourself and upload a picture to Instagram, and don’t forget to use the hashtag #wrightcravings so we can see!

Ingredients for cookies:

1 1/2 sticks of butter
1 1/4 cups of sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups of all purpose flour
1 teaspoon baking powder
1/2 teaspoon of salt
1 teaspoon espresso powder (optional)
1 bar (3-4 oz) of semi sweet chocolate
2 cups chocolate chips

Ingredients for peach crumble:

4 peaches
5 ounces of butter
1 cup sugar
1 teaspoon nutmeg
3-4 ounces of cookies (depending on size of cookies this is about 3 1/2 cookies)
1 cup flour
1 teaspoon baking powder
lemon juice and zest

Follow my blog with Bloglovin