This weekend the temperatures went from record breaking highs (75 degrees) to snow. And when that happens it's only right to make some soup and have some cookies. And since it's still fall it's only right to have some pumpkin chocolate chip cookies.
But if you've made pumpkin chocolate chip cookies before, you know that they aren't always the prettiest looking cookie. They taste amazing but I always dislike that I feel like I need to apologize for the cookies appearance when I present them to people.
I feel like you should never have to apologize for a cookies appearance. But I find myself doing that when it comes to pumpkin chocolate chip cookies and I don't like that so I looked to see if I could make a pretty pumpkin chocolate chip cookie that was adaptable. This recipe definetely wins and is so adaptable! I've made gluten free, sugar free and dairy free versions and they always turn out beautiful! The recipe is also egg free too!
I am a firm believer that cookies should be able to be enjoyed by all.
With the cooler temperatures we decided to head to Pinner's Conference. It was a fun girls night and so much fun to take the girls out for a little bit.
We found some fun products that we are definetely looking at for Christmas presents this year:
Scorch Markers: Introduce kids to the love of wood scorching safely. This marker is beautiful and makes some beautiful wood designs. I like that it's easy to use and you can stencil with it too!
Summit Lens: My husband is big on photography but one of the biggest complaints he has is that he hates lugging around our DSLR camera everywhere. And he hates that some of the best shots he's captured are in those moments he doesn't have his DSLR with him. Like those moments we catch a beautiful sunset while walking the dogs at night. The Summit Lens has a package that allows you to snap on different DSLR lenses to your camera phone. The best part is the whole kit is easy and fits in your hand!
The complete kit costs $129 but you can get it for $89 plus free shipping with the code G3tc.
Sneak A Squeak: By far the most bizarre we saw but a great gag gift for teenage boys and anyone with some unfavorable smells. These pills claim to stop stinky farts--something all of us could probably use from time to time.
Magnolia Design Co: It was fun to create and design some fun projects from Magnolia Design Company. We loved the ease of these projects and how easy and simple they are for kids and adults to do. The prices are very affordable too!
Prettiest Pumpkin Chocolate Chip Cookies
- ½ cup (1 stick) butter, melted
- ¼ cup brown sugar (can substitute coconut sugar or calorie free brown sugar like Swerve)
- ½ cup granulated sugar (can substitute cane sugar or calorie free sugar like Swerve)
- 1 tsp pure vanilla
- 7 tbsp pumpkin puree (not pumpkin pie puree)
- 1 ½ cups unbleached all purpose flour (can substitute gluten free flour if desired)
- Pinch of salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (can substitute cinnamon if needed)
- 1 cup semi sweet or milk chocolate chips (can substitute dairy free versions like Enjoy Life or low calorie, low sugar options like Lily's)
- In a mixing bowl, mix together the butter (melted) and sugars together until smooth. Add in the pumpkin and vanilla and continue stirring until mixed well.
- Add the dry ingredients (flour, salt, baking powder, baking soda, and spices) to the wet ingredients and stir until mixture is smooth.
- Fold in the chocolate chips. (Because you are using melted butter the chocolate chips may have alittle trouble sticking to the dough. That's okay!)
- Cover and chill the dough for 30 minutes to two days. Do not skip this! The dough needs to chill!
- When you are ready to bake the cookies, roll the dough into balls 2 tbsp full of dough. (I like using 2 tbsp full of dough instead of 1 tbsp to give them a chocolate chip cookie/bakery style appearance when cooked).
- Place the dough balls onto a lightly greased cookie sheet or parchment lined cookie sheet. Slightly flatten the dough with the back of a spoon.
- Bake cookies at 350 degrees for 11-13 minutes or until edges are set. Remove from oven and allow cookies to cool for ten minutes on the cookie sheet before moving to a cooling rack to finish cooling completely.
- Cookies can be stored in an airtight container for up to one week or frozen for up to one month.
Recipe Adapted from Sally's Baking Addiction