As someone who grew up loving spring and summer, this time of year has always borderline irked me.

For years it meant the start of a new school year, and outside of friends, I didn’t care much for school.

After my first day of kindergarten, I was so mad I didn’t ride the bus (we lived a block from the elementary school), then that weekend I was angry that we didn’t have three days off as the teacher told us.

I remember her holding up her fingers and explaining that we would only go to school four half-days a week and would have three days to be with our families.

Imagine my temper tantrum of 5-year-old proportions when my mom explained to me that wasn’t the case.

School and I were off to a bad start.

Now that I’m well removed from going to school, I can say I still don’t miss it. Being an adult is the best, and I’m happy to share that I’m finally getting the hang of it all.

Going to ukulele lessons or American Sign Language classes are so much more interesting and for me, fulfilling.

Mark today on the calendar, though, friends. I have something to share.

This is the first time in my life I am actually excited for fall.

It’s not just because I love the crisp mornings or because I want to wear hoodies and all the new shoes I’ve bought in the last several months.

I’ve found so many incredible recipes that I want to try, too.

The soups, the salads, the breads and best of all, the sweets.

Shortly after I came back to this newsroom, I was gifted cans of pumpkin. Several pumpkin dump cakes and a pie later, there are still some cans of orange puree.

It’s not exactly pumpkin cake or pie season yet, but I got to thinking, what about something light?

Even with the nightly reprieve of cooler temperatures, it gets pretty hot out during the day.

That’s when I remembered a random recipe that I have no name for except “pumpkin dip.”

Pumpkin pie spice is a celebrity in my household. It takes center show all year when I want to add a little jazz to pancakes or waffles when I make them from scratch. I keep it to just a hint of flavor, though.

This dip is packed with the sweet and spicy tastes of pumpkin pie.

I love making this stuff because it’s easy and not only does it go great with ginger snaps, apple slices, homemade snickerdoodles and vanilla wafers — it’s perfect to eat solo.

Rest assured you have the best office snack to take to work or that you have a bowl of this chilled and waiting for you as you watch kids shuffling on and off their school buses each day.

Pumpkin dip

Ingredients

1 15-ounce can pumpkin puree

1 5-ounce package of instant vanilla pudding

1 teaspoon pumpkin pie spice

1 16-ounce container whipped topping

Directions

Mix the pumpkin, pudding mix and pie spice in a bowl.

Once combined, gently mix in whipped topping.

Chill the mixture in the fridge for at least an hour.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.