Well Hi! It’s been a hot second since I’ve written a blog post. Sorry I went MIA for a couple months. Life has been a tad hectic. Let me catch you up to speed.
My husband and I moved out of our house temporarily so that he could do some major renovations. We are back in our house now and I have brand new kitchen! My husband did an awesome job! He painted our kitchen cabinets, we extended our counters, had granite counter tops installed, added some pretty back splash and got a new fridge. I have a lot more counter space now which has been a God sent. Meal prepping just got so much easier. Since we had to move out, I decided to take a break from blogging since I wasn’t doing too much cooking.
While we were away, I started a new endeavor and launched my own YouTube channel! I hope you will check it out and subscribe! My channel is beauty and lifestyle focused. My video content includes makeup videos, travel vlogs and soon I will be posting some food videos. It’s been fun to throw myself into creating videos. It’s another creative outlet for me to share my interests with others and meet new people.
My husband and I are super busy at work and still working on getting settled back into our home. In the meantime, I’m so happy to have my kitchen back. I’m enjoying getting back into a routine of cooking and baking on a regular basis. Fall is in full swing and I’ve been fully embracing it with some fall inspired treats. Today’s recipe is a super soft and sweet Pumpkin Chocolate Chip Oatmeal Cookie recipe that is sure to be a fall staple in your household.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
dozen
|
- 1/2 cup salted butter softened
- 1/2 cup pumpkin puree
- 1/2 cup white sugar
- 1/4 cup brown sugar packed
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp maple syrup
- 1 1/2 cups old-fashion rolled oats
- 1 1/4 cups all-purpose flour
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 bag milk chocolate chips
Ingredients
|
Rate this recipe!
|
- In a large mixing bowl, add the softened butter, pumpkin puree, sugars, maple syrup, vanilla, 2 eggs and mix to combine with mixer on lowest speed.
- Add the oats, flour, pumpkin pie spice, baking soda, salt, and mix on low-medium speed until combined.
- Add in the chocolate chips and mix on low to combine.
- Stick dough in refrigerator for 2 hours to firm up.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease pan with butter.
- Scoop dough out in 1 tbsp servings and form into balls, placing them on the baking sheet approximately 2 inches apart. Bake for 12-14 minutes.
- Remove baking sheet from oven and let cookies sit on baking sheet for at least 10 minutes. Transfer cookies to cooling rack or serve warm.
- Store cookies in an airtight container. They will keep for up to 1 week at room temperature or up to 6 months in the freezer.