1 (16 oz) tube of refrigerated sugar cookie dough

1 (3 oz) box of instant pumpkin pudding mix

2 cups milk

whipped cream and cinnamon to garnish

-Preheat oven to 350 degrees.

-Grease one 24-count mini muffin tin or a regular size 12- count muffin pan

-Slice a piece of cookie dough off of the tube and press it inside of each muffin tin to form a crust.

-Bake your cookie crusts about 10 minutes or until lightly browned.

-Remove from oven and allow to cool completely.  Remove each crust from the pan before filling.

-In a mixing bowl, whisk together your pudding mix and milk about five minutes or until thickened.  Add a dollop of pudding mix to each cooled cookie crust.  Refrigerate your mini pies at least 30 minutes to firm them up.

-Remove mini pies from fridge and garnish with a little whipped cream and a sprinkle of cinnamon. Enjoy!

Decor- I have already begun decorating for fall. I was in Target this week and I found the cutest painted pumpkins in the dollar section. They make adorable accent pieces!

After buying those, I came home and dug out more decor. Don’t judge, I couldn’t wait any longer!

Plus, Harry was out of town for work this week! I didn’t have anyone at home to stop me!!

Fall Festival- Every year, we go to some type of fall festival or apple orchard. This picture was taken last year at Sky Top Orchard. They have the BEST apple cider donuts EVER!

Football- games, football food, friends/ family, enough said!

Halloween- we look forward to Halloween every year because Harry and I got engaged in the rain on Halloween night in 2014. This was one of the most magical moments of my life! ❤

What are some of your favorite things about fall that you look forward to every year?

I’m all about traditions and making new memories!!