PUMPKIN SMOOTHIE + PUMPKIN SPICE COOKIES

.....so there may or may not be some pumpkin related recipes in this post. ;)

Pumpkin Smoothie

-recipe idea c/o my girlfriend Marcie 

Ingredients:

1 15 oz can pumpkin (I used organic)

8 oz Silk soy milk (I used unsweetened almond milk)

1 6oz CARBmaster (from Kroger) carrot cake flavored yogurt 

note: this yogurt comes with whey protein in it to boost your protein intake without the additional calories

1 tbls honey 

cinnamon, nutmeg, apple pie spice or pumpkin pie spice: to taste

fill the rest of the blender with ice!

Put all ingredients in blender and blend until smooth.

The calorie content of the whole 36 ounces that this recipe makes is 360 calories. That means 10 calories an ounce, so if you eat 1/2 cup, or 4 ounces, it is only 40 calories a serving. I like to make a small glass of it for those times I'm craving something sweet, and then freeze the rest in containers for later!

*I also found and love this pumpkin smoothie recipe from Skinnytaste!

Ohh, and have you seen her Skinny Pumpkin Madness series?

If you are looking for pumpkin recipes-look no further. Plenty amaze recipes to choose from.


Next up....

Pumpkin Spice Cookies

-from allrecipes

Ingredients

2 1/2 cups all-purpose flour

1 tsp baking powder

2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

For the Glaze (optional):

2 cups confectioners' sugar

3 tablespoons milk

1 tbls melted butter

1 tsp vanilla extract

*I actually prefer these cookies without the glaze. Plus then they're healthier!
 But keep in mind-these cookies aren't exactly health consicious...

Directions

Preheat oven to 350 degrees. 

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes. Cool cookies, then drizzle glaze with fork. 

To make the glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

I made these cookies last year, but they are so good that I felt they deserved a re-post.

They are so chewy and full of flavor! This recipe makes approximately 3 dozen cookies, so they would be perfect for a party or a night of entertaining when you need a lot to go around.

Yeah, my picture taking skills pretty much sucked last year before I got my DSLR!

Happy pumpkin eating wife...happy life.

Or something like that.

*If you want to follow along on my pumpkin baking/eating journey this fall: 
follow me on instagram-@katiewkrysh