Baking Pumpkin Cookies for Autumn ~ Irish Cottage Kitchen Decor

Welcome back to the cottage! 🏡✨ As the seasons begin to shift and a crisp feel returns to the air, I’m taking a gentle day to welcome early autumn into the home. 🌾🍁 ​In today’s vlog, join me in the kitchen as I bring out my favorite autumn decor, warm ceramic touches, and cozy seasonal details 🎃🕯️. Once the space is set, we’re baking a fresh batch of soft, warmly spiced vegan pumpkin cookies with a sweet maple glaze—the perfect treat to go alongside a cozy hot cup of tea ☕🍪. ​While the cookies are baking, we step outside into the garden for a little breath of fresh air and playtime with the dogs 🐶🍂. It’s a quiet, grounding moment before heading back inside to enjoy the finished bake in our decorated kitchen ✨. ​If you enjoy slow living, seasonal baking, and cozy cottage routines, I hope this video offers a relaxing pause in your day 🍂🫖. Grab a warm drink, settle in, and let's celebrate the start of autumn together. ​ ​- Seasonal Kitchen Decorating ​- Baking Vegan Pumpkin Cookies ​- A Moment Outside with the Dogs ​- Fresh Cookies & Cozy Autumn Kitchen Pumpkin Chocolate Chip Cookies ​Ingredients ​240 g all-purpose flour ​225 g margarine (softened) ​245 g canned pumpkin or Sweet Potato ​100 g granulated sugar ​100 g brown sugar ​85 g chocolate chips ​5 g vanilla extract ​1 tsp baking powder ​1 tsp baking soda ​1 tsp ground cinnamon ​⅛ tsp salt ​Instructions ​Preheat & Prepare: Preheat oven to 175°C (350°F). Line baking sheets with parchment paper. ​Mix Dry Ingredients: In a small bowl, combine 240 g flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ⅛ tsp salt. ​Mix Wet Ingredients: In a large bowl, cream together 225 g softened margarine, 100 g granulated sugar, and 100 g packed brown sugar using an electric hand mixer on low speed. Add 245 g canned pumpkin and 5 ml vanilla; mix well. ​Combine: Add the dry flour mixture into the sugar mixture, then stir in 85 g chocolate chips. ​Bake: Drop heaping tablespoons of dough onto baking sheets, about 5 cm (2 inches) apart. Bake for 10 to 12 minutes or until cookies are lightly browned on the edges. If baking more than one sheet at a time, rotate the sheets halfway through the baking time. ​Cool: Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire cooling rack. ​🌱 Recipe & Links: ​📖 Get the full printable vegan pumpkin cookie recipe over on the blog: https://aveggiecooks.com/sweet-potato... ​🔔 Subscribe for more cozy seasonal content and slow living vlogs! ​ 🎵 Music by Epidemic Sound Track: Oceans Apart Artist: Anna Landström Licensed via Epidemic Sound CONNECT WITH ME: Youtube:    / @theirishhearth   Website: https://aveggiecooks.com/ Instagram: https://www.instagram.com/the_irish_h... Pinterest: https://pin.it/68wnQ5fQJ