Pecan Shortbread Crusted Browned Butter Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

I’m doing it. I’m getting one more pumpkin recipe in before it’s officially December, and therefore, officially wintertime.

I don’t know why there’s some kind of weird cultural taboo on pumpkin desserts after Thanksgiving, but I’m totally against it. I barely bake enough with pumpkin during autumn, to heck if I’m going to miss prime opportunities for treats that are warm and spicy and flavored with pumpkin.

I made these cupcakes a little more acceptable for this time of year. The “not quite winter but no longer fall” time. The “do I get a pumpkin spice or gingerbread latte?” time. The “my hands are too cold without gloves but too sweaty with them” time. You guys know what I’m talking about right? Anyone? Anyone? (“Bueller? Bueller?”)

Mulling Spiced Apple Coffee Cake with Spiced Streusel

This cake was almost the death of me.

Actually, that should be cakeS. These cakes were almost the death of me. Sweet, delicious death. 

I got it into my head that I wanted to make a coffee cake. But not just any coffee cake. No, I needed one that was warm and spicy and speckled with apples. One that was so purely autumnal it warmed the tummy and the soul.

Plus, it needed to be covered with streusel because, let’s be real, coffee cake is just a vehicle for streusel at the end of the day.

I made one cake, and it was good. So good I shared majority of it with my neighbors and coworkers because I didn’t want to eat the whole thing. It wasn’t winning any awards in the looks department though. I knew I could do better.

Salted Caramel and Pumpkin Smashing S'mores

I’m sorry. I’ve been slacking lately. And I wish I could tell you why.

I’m normally a very punctual person. Possibly annoyingly so. I’m 10 minutes early to work, I’m always waiting on my friends to be ready to leave, I sit in the front of class by choice – getting there before majority of my classmates to pick my ideal seat (all pathetic and all true). 

And this treat right here? I’ve only been wanting to share it with y’all since the spring! Like, I thought of it in May during my history class (notes? Who takes notes?) and patiently waited until fall to bust it out. I mean, it’s pumpkin, caramel, spicy goodness. Basically the epitome of this glorious season.

And yet, I sat on this recipe. I stalled and waited and put it off and waited some more. I managed to share a pic on Instagram weeks ago, but that’s as far as I got…that, and eating all of these lovelies in 2.6 days. I am shamefully late in sharing these Salted Caramel Pumpkin Smashing S’mores. I kept the beautiful combination of pumpkin graham crackers, salted caramel swirled marshmallows, and sweet white chocolate coating all to myself. And for that, I am sorry.

Chocolate Barbecue Sauce Cupcakes with Browned Butter Brown Sugar Frosting...and Honey Cream Cheese Frosting...and Barbecue Chocolate Ganache

I was shopping the other day. As I am prone to do. I was just browsing, looking for a few things for my apartment for next year. Walking into the briskly air-conditioned store, seeking a soap dish and refuge from the 90+ degree heat and the inevitable thigh sweat it brings (there’s a mental image no one needed), I was flabbergasted by the sight of fall and even winter décor lining the aisles.

I stood there, upper lip glistening with sweat, wondering how people could be preparing for the winter months already. Wasn’t it just the 4^th of July a few weeks ago? Aren’t we in the throes of our umpteenth heat wave this year? Aren’t there still beaches to go to and tan lines to acquire?

And the kicker? Majority of the summer items were marked down by 50%, if not 75% or more! While that enabled me to nab an adorable plate for mere pennies, it did leave me with a sinking feeling that the seasons will change, no matter how hard I will them not too. August will follow July and leaves will change from green to gold. The thermometer will plummet from 97 to -17 and we will all be complaining about how cold it is instead of how hot it is (part of the human condition, I suppose).

Chai Spiced Cookies with Toasted Pecans

I wore a dress as a skirt yesterday. And sandals. Cheap, flimsy aviator sunglasses were involved too. I had to put my hair up to fend off unsightly neck sweat.

What I'm trying to say is that we're finally, FINALLY into the throws of spring and nearly hitting summer. I've got less than a month left of school. I caught the scent of a charcoal grill in the afternoon air. People are lounging about and reading outside in the sun. All good things, all summery things.

So why did I make cookies that taste just.like.fall? That bring to mind changing leaves, pumpkin spice lattes, and thick sweaters? That are neither a sweet and light lemony dessert or a crisp, refreshing beverage perfect for the sweltering heat to come?

Because I like to be difficult.