There are some things that are just staples of Fall. Call me basic, but the minute we switch over from September to October, I’m ready for all things pumpkin {within reason}. You will not find me walking around with a pumpkin spice latte– mostly because I’m still holding onto my coconut skim lattes from Peets Coffee. However, you will find little pumpkins scattered around the house, and of course, a glass pumpkin outside the front door. You’ll probably also come across the wafting scent of pumpkin desserts freshly baked at least once a week. The latest being Pumpkin Spice Sheet Cake with Cream Cheese Frosting.
Other fall staples include the seasonal Summer/winter clothing swap. Yes, I finally made the switch. I waited until there was no sign of warm weather creeping back around to do it, and I had to free up most of my Saturday. The process took 4 hours. Yes, four hours. Why? Well, if you’re anything like me, you can completely relate. If not, you may want to skip this paragraph. I started with the shoes, all the sandals and open-toe flats/slides went into plastic containers, and all the booties and extra sparkly/extra suede flats made their way onto my 10-tier shoe rack {note, the rack is only for everyday shoes. The formal shoes, and heels are stored neatly in shoe-box sized plastic containers}. Next, I pulled everything out of my closet. I began the cleansing process. Everything summer that will be re-worn next year, folded up and put into plastic bins. Clothes I don’t wear anymore, or haven’t worn, go into a donation pile. And of course, there are the undecided’s. Then, pulled all my winter clothes out of the plastic bins and put them on hangers. I went through the same process I did with the summer clothes. Keep, donate, trash {if extremely worn out or damaged} and maybes. Then, I put the winter clothes into the closet, organized by clothing type and then material. I never could get into the color-coded closet thing.
Mission accomplished! Now I can rock my “new” outfits. And by new, I mean, haven’t been worn all summer.
What else have I done to get ready for fall? I took part in a Fall wreath-decorating workshop with my coworker/friend at Mount Vernon. Aside from the fact that we took home these beautiful handmade wreaths, we received step by step instructions on how to assemble the wreaths. We were provided with all the essentials, and used dried herbs, plants and flowers to build our masterpiece. I even took home some of the extra dried herbs. The lavender smelled divine. Obviously, the first thing I did was go home and hang it outside my door. It brings my whole front door look together.
With the weather getting cooler, I have so many more ideas for fun fall activities. Just give me some time to brainstorm while I have a piece of Pumpkin Spice Sheet Cake with Cream Cheese Frosting, and a steaming mug of coffee.
Ingredients
- 1 15oz can pumpkin puree
- 1 package pumpkin spice pudding mix
- 1 cup light brown sugar
- 1 cup granulated white sugar
- 1 tablespoon Pumpkin Spice
- 2 cups Flour
- 1 teaspoon Baking soda
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 4 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 sticks unsalted butter
- 1 8oz package cream cheese
- 3-4 cups confectioners' sugar
- 1 tablespoon heavy whipping cream
Instructions
- Preheat oven to 350 F
- Greased 9x11 sheet pan
- In the bowl of a stand mixer, place all the dry ingredients and stir until combined
- In a separate bowl, mix together eggs, oil, pumpkin puree, and slowly add to the dry ingredients, making sure to beat until well combined
- Carefully pour the batter into your greased baking dish and bake for 45 minutes
- Using a stand mixer, beat together butter and cream cheese until fluffy (about 5 minutes)
- Add the confectioners' sugar one cup at a time, making sure to beat well in between adding the sugar
- If you feel like the frosting isn't creamy enough, add 1 tablespoon heavy whipping cream and beat well.
- Wait until the cake has completely cooled to begin frosting
- Pro-tip, place the cake in the fridge for optimal cooling.
