#sweetfall

ohhhhh you guys GOTTA stop doing that......

(left to right in the bottom panel: Yarrowleg (she/her), Honeygaze (they/them), Sweetfall (she/her))

Alt version + original meme under the cut

I finally drew Honeygaze!!! They're Sweetfall and Yarrowleg's littermate, and Goldpaw's older sibling

Delicious pumpkin spice cookies with a Hershey's Kiss center. Ideal for fall gatherings or whenever you crave a taste of autumn.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 36 Hershey's Kisses, unwrapped. 1/4 cup granulated sugar for rolling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put pumpkin puree, coconut oil, egg, and vanilla extract in a large bowl. Mix them together. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Take dough balls about the size of a tablespoon and roll them into balls. Grind up some sugar and roll each dough ball in it to cover it. Leave space between the dough balls when you put them on the baking sheets that have been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set and the edges are just beginning to turn golden. As soon as you take the cookies out of the oven, press an unwrapped Hershey's Kiss into the middle of each one. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. The cookies are ready to eat once they are 100% cool.

Prep Time: 20 minutes

Cook Time: 10-12

Delicious pumpkin spice cookies with a Hershey's Kiss center. Ideal for fall gatherings or whenever you crave a taste of autumn.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 36 Hershey's Kisses, unwrapped. 1/4 cup granulated sugar for rolling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put pumpkin puree, coconut oil, egg, and vanilla extract in a large bowl. Mix them together. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Take dough balls about the size of a tablespoon and roll them into balls. Grind up some sugar and roll each dough ball in it to cover it. Leave space between the dough balls when you put them on the baking sheets that have been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set and the edges are just beginning to turn golden. As soon as you take the cookies out of the oven, press an unwrapped Hershey's Kiss into the middle of each one. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. The cookies are ready to eat once they are 100% cool.

Prep Time: 20 minutes

Cook Time: 10-12