Tag: pumpkin

Pumpkin Chocolate Chip Oatmeal Cookies

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.

Before
After

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.

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 Pumpkin Chocolate Chip Oatmeal Cookies
Votes: 1
Rating: 5
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
dozen
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
dozen
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. Add the oats, flour, pumpkin pie spice, baking soda, salt, and mix on low-medium speed until combined.
  3. Add in the chocolate chips and mix on low to combine.
  4. Stick dough in refrigerator for 2 hours to firm up.
  5. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease pan with butter.
  6. 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.
  7. 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.
  8. 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.

Pumpkin Muffins with Cream Cheese Frosting

Since Thanksgiving is quickly approaching, I thought it was time to break out the pumpkin. To be completely transparent, historically I’ve never been a fan of pumpkin. Pumpkin spice lattes are not my thing and I find pumpkin pie to be quite overrated. In the last 2 years, I’ve been trying to branch out and I have discovered that I do like pumpkin in cake forms. Pumpkin muffins and pumpkin bread have become one of go to recipes around this time of year.

Are you looking to change up your Thanksgiving dessert this year? If so, I have the perfect recipe for you! Pumpkin Muffins with Cream Cheese Frosting are a cross between a muffin and a cupcake. The reason I can’t completely classify this as a cupcake is because the pumpkin cake is not overly sweet, so it eats more like a muffin. Maple syrup and cinnamon slightly sweeten this pumpkin muffin. Top this muffin with a rich and decadent cream cheese frosting and then this muffin is transformed into a crossbreed of muffin and cupcake. The frosting is super sweet, which is a nice compliment to the muffins since they are not overly sweet. Perfectly spiced pumpkin muffins topped with a sweet cream cheese frosting will make a perfect addition to your Thanksgiving table. Heck maybe don’t even wait until dinner and indulge in these bad boys for Thanksgiving breakfast. I won’t judge!

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 Pumpkin Muffins with Cream Cheese Frosting
Votes: 0
Rating: 0
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Prep Time 20
Cook Time 30
Servings
Ingredients
Pumpkin Muffins
Cream Cheese Frosting
Prep Time 20
Cook Time 30
Servings
Ingredients
Pumpkin Muffins
Cream Cheese Frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place ½ cup of butter in a microwave safe bowl and microwave until completely melted. Let it cool while you mix together your dry ingredients.
  3. In a separate bowl mix together all your dry ingredients, 1 ½ cups of all-purpose flour, a heaping ¼ cup of white sugar, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, 1 ½ tsp pumpkin pie spice and ½ tsp salt.
  4. In a stand mixer, combine your wet ingredients. Crack 2 large eggs into the mixing bowl, add 1 tsp of vanilla extract, 1 cup of pumpkin puree, ½ cup maple syrup and ½ cup of melted butter. Mix on low until combined.
  5. Slowly add the dry ingredients into the wet mixture, mixing on medium speed until thoroughly combined.
  6. Line a muffin tin with liners. Fill each muffin liner up ¾ of the way with the batter. Bake muffins for 20-25 minutes at 350 degrees F. Remove the muffins from oven and place them on a cooling rack to cool.
  7. Finally, while the muffins are cooling make the frosting. Using a hand mixer or stand mixer, combine ½ cup of softened butter (1 stick), 8 oz of softened cream cheese (1 block), 1 tsp of vanilla extract and 3 cups of powdered sugar on medium speed until smooth.
  8. Once the muffins have cooled, frost them and decorate as desired.
Recipe Notes

Muffins must be refrigerated if topped with cream cheese frosting.