We are in it. Pumpkin season is here to play. Starbucks released their pumpkin cream that you can add to your coffee and I’ve heard it’s lovely. I saw one tree changing colors yesterday and it was about 40 degrees when I left the house over the weekend. Fall is here and she ain’t leaving. At least here in Colorado. Based off my experience in South Carolina and Georgia last week, fall doesn’t make much of an entrance there. I have clothes from that trip that need dry cleaning since I sweat through them so much. But here in Colorado, fall is coming. So now we must embrace it by baking until May. That’s what fall and winter is for, right? Right. And since I suck ass at baking, I found a way around it. This dish is made with Simple Mills Pumpkin Bread Mix to make baking simple and easy, how it should be. The recipe says 4 ingredient, but that’s slightly a lie. My b. You’ll need some eggs and oil to make this dish, but you have to follow the directions on the box, so I left those ingredients out. I trust you to follow directions. Is that a good idea? Probably not.
Oh man, it’s been an emotional couple days this week. If you’ve been reading my blog, you may have seen me talk about a house I fell in love with and then it immediately went under contract before we could put an offer in. I told my realtor that maybe things would fall through and we would have another opportunity. He said maybe but he definitely wanted me to move on from it. Well a month later, I had pretty much moved on. Then I got a call last night from him saying that things were falling through with the contract and we would have another chance. So we left the dinner we were at, walked through the empty house to see if we were still interested, I fell in love again and my husband was ready to say yes…then we got a call that the seller went back to the original buyer. Such a cluster f*ck. I was laughing about it last night and now that humor has turned to sadness this morning. Man I love that house. I’M SO BUUUUUUUUUUMMED!
But it’s time to move on from those feelings. Ain’t nobody got time for negativity! I had a bad attitude last week and someone messaged me to tell me I suck and they didn’t want to listen to me b*tch. Fair enough. Attitude changed! I truly believe that you manifest what you put out there. So I’m hoping that if I put out positivity around finding a house that is just as great as the last one, it will come soon enough! That simple change of viewpoint has me excited to see what’s to come! Until then, we have pretty much the best neighbors a person could ask for so I’ll just enjoy that while I enjoy snacking on one of these squares. Pumpkin makes everything better, even house depression.
- Preheat oven to 350 degrees. Grease an 8x8 glass baking dish and line with parchment paper.
- Make pumpkin mixture according to directions on the box. Pour mixture into the baking dish and spread out evenly. Bake for around 30 minutes or until a toothpick comes out clean from the middle of the cake.
- Once the pumpkin bread is in the oven, place the room temperature almond milk cream cheese in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, about 2 minutes, scraping down the sides every 30 seconds. Add the maple sugar and vanilla extract and beat for another 2 minutes, until combined. Place frosting in a closed container in the fridge to set until loaf is baked and completely cooled, then use an offset spatula to frost the cake before you slice up! Feel free to top it with a little pumpkin pie spice on the frosting and cutting into 16 slices!
*I used Kite Hill brand
More Pumpkin Treats To Enjoy This Fall:
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Holiday / Treats