I guess I can live with fall. (+My Pumpkin Molasses Cookie Recipe!)

Seems like everywhere I go, people are just loving that it's fall. Who knew it was so many people's favorite season?
Personally, I'm a total summer girl. Followed by spring, because spring means it's almost summer.
It's not that I really have anything against fall... it's just that when it's fall it's almost winter.
And I do have something against winter.
Even though I'm 100% all about sunshine, sun dresses, sun tans (see the trend?) and I'm not really a pumpkin spice latte fan (blasphemy I know), I wanted to prove that I'm not a total hater.
So I created a list of things I love about fall:

#1 Pretty leaves.



#2 Cuuuuuuuuties in precious warm hats.





#3 Annual Traditions: Hocus Pocus and pumpkin carving with mi amor.



#4 These cookies :)





Pumpkin Molasses Cookies!

Ingredients:

• 1/2 cup butter (Earth Balance works great for those of us that can't handle dairy)
• 1 cup sugar 
• 1 cup canned pumpkin
• 1/4 cup molasses
• 1 TB cream cheese (again with the dairy... I use tofutti soy cream cheese)
• 1 tsp vanilla

• 2 1/4 cup flour (I used my go-to gluten free mix: tapioca, rice, sorghum, potato starch)
• 1 tsp xanthan gum (if you're using gluten free flour)
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 1/2 tsp ginger
• 1 tsp cloves
• 1/2 tsp salt

Instructions: 

• Mix together the first 6 ingredients with your electric mixer.
• Whisk together all of the dry ingredients. 
• Slowly add dry ingredients to wet ingredients until combined. 
• Refrigerate dough for about an hour (or pop it in the freezer for 20-30 minutes if you have issues with patience like yours truly.)
• Roll into small balls and dip into extra sugar. 
• Bake for 10-12 minutes at 350. 

Enjoy with a hot cup of coffee... or a pumpkin spice latte if you must.
I suppose I can handle the chill in the air if I've got these to keep me warm.