The Fantabulous Chronicles

While on a wild expedition to Costco, Aaron and I stumbled upon a powdered coffee creamer with airs of grandeur—Laird Superfood Creamer in the illustrious pumpkin spice flavor. We’re no strangers to the allure of a good cup of coffee, so naturally, we thought, “Why not give this snazzy superfood creamer a shot?”

With the excitement building, we brewed a pot of coffee, eagerly awaiting the magic that this creamer promised. As we opened the bag, the scent of pumpkin pie wafted through the air, setting the stage for what we thought would be a symphony of fall flavors. Our coffee pot, now sporting a shade darker than Darth Vader’s soul, was ready for action. Armed with mugs, we poured ourselves some coffee. (Quick disclaimer: we used an already flavored coffee, a detail that will soon become relevant. Stay tuned for the plot twist.)

The coffee wasn’t the worst I’ve ever had, but it certainly wasn’t doing the pumpkin spice tango I had envisioned. I finished my cup, pondering, “I get the pumpkin flavor; it’s just not hitting it off with this coffee.” And then, a plot twist within a plot twist—I found myself daydreaming about baking. You see, I had promised our pumpkin-loving son some homemade pumpkin treats. Could this creamer be the pumpkin savior I needed, sparing me from cracking open that ominous can of pumpkin goo (because let’s be real, most recipes don’t call for the whole can)?

Embracing my inner mad scientist, I decided to spice up our favorite sugar cookie recipe by swapping out 1/3 cup of sugar with the creamer. Fingers crossed, folks! Surprise, surprise—success! Despite the cookies demanding extra time in the oven, they emerged surrounded with the aroma of freshly baked pumpkin delight. I’m convinced the entire family has been on a clandestine mission to snatch a cookie each time they saunter past the kitchen island. As this is my go-to cookie recipe for cookie cutting, I simply left them in the shape of hockey pucks, but looks aside these pumpkin spice wonders are a game-changer. Next time, I might even do a 50-50 split for an extra punch of pumpkiny goodness. Grab a pumpkin-shaped cookie cutter, and just like that, you’ve got an instant fall treat!

So, a cookie experiment wasn’t exactly what I had in mind when we snagged that creamer, but boy, am I glad it sent me on this unexpected and delicious adventure! Who knew coffee creamer could be the unsung hero of pumpkin spice escapades?

Pumpkin sugar cookies ( makes about 36)

Ingredients:
1 cup butter ( softened)
1 cup sugar
1/3 cup Laird superfood pumpkin spice creamer
2 eggs
3 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
3 cups flour

Directions:

1. Grab your mixer and embark on the epic quest to turn butter into a fluffy cloud—it’s the two-minute workout your butter never knew it needed. Add sugar and creamer to the party and mix until they’re the ultimate trio, like a boy band of baking ingredients. Two more minutes on the mixer, and you’ve got a dance-off that even your stand mixer can’t resist.
2. Now, here comes the delicate egg ballet. Slowly add those eggs, one at a time, until your batter is doing a harmonious egg-samba. Cue the vanilla, the baking powder, the salt, and the flour—they’re like the Spice Girls of your cookie dough, each playing their unique role in this culinary drama. Mix until it’s a perfect blend, like a symphony in your mixing bowl.
3. Optional – If using cookie cutters, then wrap that dough ball in plastic wrap or give it a VIP treatment in a ziplock, and toss it into the fridge for a chill session. 30 minutes of cool relaxation or freeze it for a full three months, because sometimes your dough needs a winter vacation.
4. Preheat the oven to 350—cue the dramatic oven entrance music. On a lightly floured surface, let the dough roll out like it’s walking the runway, and cut it into shapes that scream “eat me” or use a cookie scoop to form small balls – I used a 1-1/2 Tbsp scoop. Place them on the baking sheet with the precision of a high-stakes Jenga game, 2 inches apart—because these cookies need their personal space.
5. Now, the grand finale: the bake-off. Into the oven for 14-16 minutes or until they look set and slightly golden. Want cookies that could double as construction materials? Bake longer for that satisfying crunch that says, “I’m not just a cookie; I’m a crunchy masterpiece.”
6. And there you have it, the theatrical recipe for cookies that’ll steal the show at your next baking extravaganza!

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