Finishing Fall Fun and All Things Pumpkin








Oh, the joy of jumping into a big pile of leaves!








And soft landings!








And finishing projects.








And baking and making…

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Saint and I grew a ton of mini pumpkins, and, well…what do you do with a ton of mini pumpkins?

Have a pumpkin Day with Elle! I planned it before Halloween and gathered ideas for all kinds of pumpkin projects, but, just as well that we didn’t have time for it before Halloween because we didn’t even have time to finish the “not Halloween” pumpkins. What we did have time for were pumpkin painting, pumpkin popcorn, pumpkin spice cookies, and chili with a secret ingredient. Any guesses? Yep. Pumpkin! Neither Saint nor Elle were fans of it, but I kind of liked it. I had made pumpkin chili before for a Super Bowl Party when the kids were teenagers, and it was a much better recipe. I liked the idea of adding another healthy ingredient, but Saint thought tomatoes, onions, beans were healthy enough already. Since this recipe failed to pass the Saint/Elle test, I won’t post it here.

The cookies, on the other hand, were easy, good, and the recipe made a LOT of cookies. I found the recipe at, and I only made a tiny change. I used white chocolate chips for half the dough, and I preferred them to the chocolate chips in the other half. Here is the recipe:

Pumpkin Spice, Chocolate Chip Pudding Cookies
  • 3 c. all purpose flour*
  • 2 tsp. baking soda
  • 1 (3.4-3.56 oz) box of pumpkin spice pudding (dry)
  • 1½ stick of butter, softened
  • ½ c. granulated sugar
  • 1 c. brown sugar
  • 2 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 tbsp. honey
  • 1½ c. of chocolate chunks

In a medium bowl, whisk together flour, baking soda, and pumpkin spice pudding mix- set aside. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter and both sugars until fluffy (about 5 minutes). Then add eggs, one at time, followed by vanilla and honey. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated. Finally fold in chocolate chips .

Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 1/2-2 inch, cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Space the cookies 2 inches apart. Slightly flatten the cookies using the palm of your hand. Bake for 8-10 minutes. Let cool for 5 minutes.

Sometimes you need a break from pumpkins and cooking. This has been one of my favorite teacher projects; one I have used throughout the years with a variety of literature selections and science units. It is extremely simple, yet provides a beautiful display for classroom windows. Elle let me keep this one to display in the dining room, and I think I need to share it with teachers everywhere. Here’s what you will need:
Tissue paper-orange, yellow, brown, red, green-cut into small irregular squares and rectangles
Waxed paper-cut in the shape of a tree crown
Black construction paper
Directions: Give each student a waxed paper tree shape and a handful of multi-colored tissue squares. Students should glue tissue onto the shape, covering it completely. Glue down all edges, and trim off as needed. Cut tree trunk and branches out of black construction paper and glue onto the crown.
Note: I had parent volunteers cut a variety of trunks and branches for younger students. Older students may prefer to free cut their own.
I assure you these will brighten up your room as the sun magnifies the stained glass effect, but I can’t guarantee the trees will look as lovely as Elle’s. 🙂  She is very talented, you know.


“He changes times and seasons; He sets up kings and deposes them. He gives wisdom to the wise.”

Daniel 2:21

This morning, I sit on the deck praising God for a gentle rain and cool temperatures as I enjoy a cup of hot spiced pumpkin tea. Autumn is in the air; my favorite season of the year. I start thinking about sweaters, soups, and all things pumpkin!

Today I am sharing one of my favorite pumpkin recipes. This PUMPKIN RAISIN BREAD PUDDING recipe came from The Inn at Richmond and is one of my go-to recipes for holiday brunches. I love it because it is easy to put together and can be assembled the night before.


2 cups Half and Half

1 1/2 cups milk

1 1/2 cups sugar

1/2 cup dark raisins *optional

4 T melted butter

16 slices Pepperidge Farm Cinnamon Bread-torn into pieces

1 1/2 cups canned pumpkin

7 eggs

2 T maple syrup

2 t vanilla

1/2 t freshly grated nutmeg (can use ground)

1/2 t ground cloves

pinch of salt

cinnamon sugar (just mix  2T of sugar with 2t of cinnamon)

Pam spray


Spray a 9×13 baking dish with Pam. Tear bread slices into bite sized pieces into the dish and set aside. In a saucepan, simmer the milk and Half and Half with butter, sugar, and raisins until sugar dissolves.

Thoroughly mix pumpkin, eggs, maple syrup,vanilla, nutmeg, cloves, and salt.

After milk mixture has cooled somewhat, mix a bit of it into the pumpkin mixture. (If milk begins to curdle, stop and let it cool further,) Whisk all the mixtures together and pour over the bread. Allow to soak at least an hour or as long as overnight, pressing the bread into the liquid to absorb.

Heat oven to 350. Sprinkle the cinnamon and sugar mixture over the bread pudding and bake for about 45 minutes. Brush with a little Half and Half and return to the oven for a few minutes to allow the sugar to melt into a glaze. Serve warm with whipped cream, maple syrup, or cranberry compote.

Even though I found this picture on the internet, this is exactly what mine looks like. :)) I’ve been making it for years and everyone loves it!

Enjoy the dish, enjoy the season, and rely on the One who’s in charge of everything!