Pumpkin Spice Cookies

Today was our annual Chili Cook-Off Fundraiser for the United Way Campaign at the office. I was planning on making some yummy white bean chili, but due to some recent car trouble ( And by "trouble", I mean, my car is no longer with us. So, yea. We all knew this day would come.) there was no way I was going to lug a giant crockpot to and from the office. So, I decided I was going to make some corn bread.

But then, I never went  to the store. My bad.

So, I bring you, Plan C:

I originally saw the recipe on Pinterest dubbed "The best pumpkin cookies ever." That sounded fairly promising, and I had all the ingredients, so it was a go!

The cookie recipe I used can be found on the House of Hepworth's blog. Click  here for the direct link to the recipe (scroll down to the bottom for the short printable version. Or read through her hilarious instructions. Either way, you win!)

She ices hers with cream cheese frosting. That sounds absolutely divine, but I didn't have ANY of those ingredients on hand. So I used this recipe for Marshmallow Icing (All you need is eggs, sugar and vanilla).

The icing followed the same basic principle as Meringue  topping, so I decided to toast it. Pipe the fluff on, then cook it at 350 degrees for about 5 minutes. The tips will turn a delicious toasty brown. So cute!