Chewy Pumpkin Chocolate Chip Cookies

 

Chewy Pumpkin Chocolate Chip Cookies

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• Author: Sally
 
• Prep Time: 45 minutes
 
• Cook Time: 10 minutes
 
• Total Time: 1 hour, 10 minutes
 
• Yield: 18 cookies

I’m confident you’ll love these pumpkin chocolate chip cookies! Omitting the egg, using melted butter, and blotting the pumpkin guarantee a chewier texture.

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) pumpkin puree (see note)*
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice
• 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

Instructions

1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine.
3. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
4. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.


5. Scoop the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
6. Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies. This is only for looks.
7. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.


8. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 4. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here are my tips for how to freeze cookie dough.
2. Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Rubber Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack


3. Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing here! Measure 6 Tablespoons AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.
4. Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 1 and 1/2 teaspoons of cinnamon—you will still add that.
5. Chilled Dough: If you are chilling the pumpkin cookie dough for longer than 30 minutes, the cookie dough will likely have to sit on the counter at room temperature for at least 15 minutes before scooping/rolling because it will be quite cold and solid. The amount of time it needs to sit at room temperature depends on how long the dough has chilled. If I chill my cookie dough for around 24 hours, I let it sit at room temperature for about 30 minutes.


6. Bigger Batch: Cookie recipe can easily be doubled by doubling each ingredient. Chill the cookie dough for 45 minutes.
7. 
   

Kelly's Breakfast Casserole

 

Sub thin bacon and maple sausage for ham.

Gluten Free Chocolate Banana Bread

 Recipe:

- 3 ripe bananas (browner the better) - 3 eggs - 1/4 cup avocado oil - 1/4 cup maple syrup / honey - 2 teaspoons vanilla extract - 1 1/3 cup almond flour - 1/4 cup coconut flour - 1/4 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/4 teaspoon salt - optional: 1/4 cup chocolate chips - optional: 1/4 cup chopped walnuts

Directions:

1. Start by mashing your bananas with a fork in a medium bowl. Add the rest of the wet ingredients and mix.

2. Add in the rest of the ingredients, except for the chocolate chips and walnuts (if using). Mix and then add in your chocolate chips and walnuts and mix again.

3. Pour into a parchment lined or greased loaf pan and bake at 350°F for 35-45 min. Stick a knife or toothpick in the center to check if it’s done — it should come out dry!

Gluten-Free tortillas

1/2 cup water 

1/2 cup milk of your choice 

Two eggs 

1 cup quinoa flour 

Blend and Fry

Jhoanne's Butternut Soup

 

Healthy Chicken Pot Pie Soup

 

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds uncooked boneless skinless chicken breast, diced
• Freshly ground salt and pepper
• 1/2 tablespoon olive oil
• 1 white onion, chopped
• 2 large carrots, sliced
• 3 cups diced yukon gold potatoes
• 3 cups finely chopped cauliflower florets
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 2 cups of unsweetened almond milk, cashew milk, skim milk, 2% (if you want a richer soup, you can use whole milk)
• 3 cups low sodium chicken broth
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1 cup frozen peas

Instructions

• AD
  Place a large dutch oven or pot over medium high heat. Add in olive oil. Once oil it hot, add in diced chicken breast and generously season with salt and pepper. Cook chicken for 4-6 minutes or until thoroughly cooked and no longer pink. Remove chicken from pot and transfer to a large bowl; set aside for later.
• In the same pot, add in 1/2 tablespoon olive oil, chopped onion, sliced carrots, diced gold potatoes, diced cauliflower and thyme. Saute for a few minutes until onion begins to soften, then add in milk, chicken broth and salt and pepper. Allow mixture to simmer uncovered for 10 minutes or until potatoes are fork tender.
• AD
  Next remove 3 cups of the mixture from the pot and add to a blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Stir in cooked chicken and frozen peas. Allow mixture to simmer for 5-10 more minutes to thicken up a bit. Taste and add more salt and pepper, if necessary. Garnish with extra black pepper and fresh thyme, if desired. Great with biscuits or crackers, if you’d like.

Recipe Notes

To make this recipe vegan: if you want to make this recipe vegan or vegetarian, you can use chickpeas instead of chicken, and also be sure to use vegetarian broth and a dairy free milk.

Optional: Feel free to add ¾ cup of corn if not doing whole 30. If you'd like some more veggies in this soup, I suggest adding 8 ounces of baby bella mushrooms, which you can saute with the onion, carrots and potatoes.

Nutrition

Serving: 1serving (based on 4)Calories: 369calCarbohydrates: 30.5gProtein: 41.9gFat: 10.9gSaturated Fat: 1.6gFiber: 7.3gSugar: 7.1g

GF Pumpkin Cake in a Mug

 

• 3 tbsp pumpkin puree
• 1 egg
• 1 tbsp milk of choice
• 1/2 tbsp maple syrup (1 tbsp for more sweetness)
• 1/4 tsp vanilla extract 
• 1/4 cup gluten free all purpose flour
• 1 tsp baking powder
• 1/2 tsp pumpkin pie spice
• Dash of cinnamon
• Pinch of sea salt
• 1–2 tbsp dairy free chocolate chips*

For the cream cheese glaze:

• 1 tbsp softened cream cheese (vegan or regular)
• Splash of maple syrup, to taste
• Dash of cinnamon
• Milk of choice, as needed to thin

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INSTRUCTIONS

1. In a large mug, whisk together the pumpkin, egg, milk, maple syrup, and vanilla until smooth.
2. Stir in the dry ingredients until a smooth batter forms, then stir in the chocolate chips.
3. Microwave for 2 minutes then allow to cool a couple minutes.
4. While mug cake is cooling, mix together the cream cheese glaze ingredients. Spread over the top of the cake and enjoy!