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Welcome to my blog where I document my adventures in my life on the go. You'll find lots of recipes, wellness hacks, and style tips.  Enjoy!

Iced Spiced Pumpkin Yodels

Baking is my favorite hobby, well besides working out & hanging with my friends & family. I love to bake. Although I eat healthy and cook meals for my husband and I daily, I’d much rather be baking. I found a delicious pumpkin cookie recipe online years ago and I swear by it. It converts pumpkin haters into pumpkin lovers. Well it changed 1 pumpkin hater, my sister.  She loves these cookies! And these aren’t your ordinary cookies, they are soft, thick, and almost muffin like cookies that melt in your mouth. The recipe is as followed: 

Maggie’s Iced Spiced Pumpkin Yodels

Makes roughly 36 cookies:


  • 1 cup butter flavored shortening
  • 1 cup unsalted butter; softened
  • 2 cups white sugar
  • 2 cups canned pumpkin (solid; not pie mix)
  • 2 eggs
  • 2 teaspoons baking soda
  • 3 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon nutmeg
  • 4 cups all-purpose flour

Directions: Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, and flour. Add to pumpkin mixture and mix well. Drop from spoon to cookie sheet. Bake 13-15 minutes at 350°F


  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (I use almond milk)

Directions: Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Drizzle spoonful’s over the cooled cookies and smooth with the back of a spoon or a spatula. Enjoy!!!




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