Pair these recipes together for out-of-this-world pumpkinness. Jim says the drink is the perfect “coming in from shoveling the driveway out” winter warmer.

Old-Fashioned Soft Pumpkin Cookies
makes As Many As You Feel Like Making

2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 cups sugar
1 stick butter, softened
1 cup 100% pure pumpkin
1 large egg, room temp
1 tsp. vanilla
glaze recipe

For glaze:
2 cups powdered sugar, sifted
3 Tbsp. milk
1 Tbsp. melted butter
1 tsp. vanilla
Whisk in small bowl until smooth

Preheat the oven to 350 degrees.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

Beat sugar and butter together til well blended. Beat in pumpkin, egg, and vanilla until smooth. Gradually beat in the flour mixture until a smooth batter.

Drop by rounded tablespoon on to prepared baking sheets. Bake 15 to 18 minutes or until the edges are firm. Cool on baking sheets for 2 minutes; remove to racks to cool completely. Drizzle glaze over cookies.*

*NB: I put the cooling racks back on the baking sheets once those have cooled, because then when you drizzle the glaze over, excess that drips off the cookies drops down on to the baking sheet and neatly out of your way.

Homemade Pumpkin Spice Latte
makes about 2 medium servings or 1 large

2 cups milk
2 Tbsp. canned pumpkin
2 Tbsp. sugar
2 Tbsp. vanilla
1/2 tsp. pumpkin pie spice
1/3 cup espresso per serving

In a saucepan over medium heat, combine milk, pumpkin, and sugar and cook until steaming. Remove from heat and stir in vanilla extract and pumpkin pie spice. Pour in to large mug with espresso.