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09/11/2024

I once tried making these cookies and ended up using pumpkin pie filling by mistake. The cookies turned into mushy blobs! Lesson learned: stick with pure pumpkin puree. But hey, thats the fun of baking, right? You never know what youll get!

籠 Ingredients:

1 cup canned pumpkin not pumpkin pie filling!
1 cup white granulated sugar
cup light brown sugar lightly packed
cup vegetable oil 㮝
1 large egg 讀
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda 籠
teaspoon fine sea salt 蓼
2 cups white flour
1 cup semi-sweet miniature chocolate chips divided
1 cup milk chocolate chips

Instructions:

1. Mix the Wet Ingredients: In a large mixing bowl, add 1 cup of canned pumpkin make sure its pure pumpkin and not the pie filling!, 1 cup of white sugar, cup of light brown sugar, cup of vegetable oil, 1 large egg, and 1 tablespoon of vanilla extract. Mix until completely smooth using a spatula or whisk. If you want a deeper orange color for your cookies, you can add a few drops of orange food coloring. 籠
2. Add the Dry Ingredients: Without stirring between additions, add the following to the wet mixture: 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, teaspoon fine sea salt, and 2 cups of white flour. Gently fold in cup of mini semi-sweet chocolate chips and 1 cup of milk chocolate chips. The dough will be thick and sticky, but dont worry, thats how it should be!
3. Chill the Dough: Cover the dough tightly and chill it in the refrigerator for at least 30 minutes or up to 10 hours. Chilling helps the flavors deepen and makes the dough easier to handle, preventing overly spread-out cookies.
4. Prepare to Bake: Preheat the oven to 350F 175C. Line a baking tray with parchment paper or a silicone mat. Using a tablespoon, scoop out cookie dough and shape them into balls. Each cookie should be about 1 tablespoon in size. Dont worry if theyre a bit uneven, the dough is sticky and messy, but thats what makes them so good!
5. Bake: Place the cookie dough balls onto the prepared baking sheet, spaced about 2 inches apart. Bake for 8-11 minutes, or until the edges are set but the centers still appear slightly soft. Theyll firm up as they cool! Remove from the oven and immediately press a few additional mini chocolate chips onto the tops for that bakery-perfect look. Let the cookies sit on the baking sheet for about 3-4 minutes before transferring them to a wire rack to cool completely.
6. Cool & Enjoy: Once the cookies are on the cooling rack, let them sit for at least 10 minutes. For an extra fudgy texture, try chilling the baked cookies in the fridge for an hour before enjoying. Theyll have a rich, almost pie-like texture, perfect with a cup of tea or coffee!

Additional Information:

Prep time: 20 minutes
Cook time: 12 minutes
Chill time: 30 minutes to 1 hour
Total time: 1 hour 32 minutes
Servings: About 50 cookies depending on size

Tips & Variations:

For extra pumpkin flavor, add an additional teaspoon of pumpkin pie spice.
If you prefer cookies with a little more texture, try adding chopped nuts like walnuts or pecans.
Store baked cookies in an airtight container in the freezer for up to 3 months. Reheat for a fresh-out-of-the-oven experience every time!

Thats it time to enjoy these soft, bakery-style pumpkin chocolate chip cookies! Dont forget to share your version in the comments below wed love to see your delicious creations!

09/11/2024

So, I tried making a healthy pumpkin pie the other day, and let me just say... 勞 You wont believe this is a healthyversion. Made with coconut milk for extra creaminess and sweetened with coconut sugar, this pie is smooth, indulgent, and totally guilt-free. Plus, its gluten-free and vegan, which means everyone can enjoy it! 不

Ingredients:

For the Filling:

15 oz pumpkin puree
便 13.5 oz can full-fat coconut milk
1/4 cup rolled oats or 3 tbsp flour of choice
2 tbsp ground flaxseed
1/2 cup coconut sugar or brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice
蓼 1/2 tsp salt
1 tbsp pure vanilla extract

For the Crust:

1 1/2 cups whole wheat pastry flour or all-purpose flour
蓼 1 tsp salt
1/3 cup sugar or xylitol for sugar-free
1/2 cup vegetable oil 80g
2-4 tbsp water

Instructions:

1. Preheat the Oven:
Start by preheating your oven to 200F 93C. Lets make the crust first!
2. Make the Crust:
In a large mixing bowl, combine flour, salt, and sugar. Stir well.
Add the vegetable oil and stir until the dough starts to come together.
Add water a tablespoon at a time until the dough sticks together but isnt too sticky. Youll probably need about 3 tablespoons.
Press the dough evenly into a 10-inch pie pan. Make sure its firmly pressed to avoid air pockets. 不
Place the crust in the oven and immediately increase the temperature to 350F 177C. Bake for 15 minutes, until the edges are lightly golden.
Let the crust cool while you prepare the filling.
3. Make the Filling:
In a blender or food processor, combine pumpkin puree, coconut milk, rolled oats, ground flaxseed, coconut sugar, cinnamon, pumpkin pie spice, salt, and vanilla extract. Blend until completely smooth.
Pour the blended filling into the pre-baked pie crust.
4. Bake the Pie:
Preheat the oven again to 400F 204C.
Place the pie in the oven and bake for 27 minutes. Dont worry if it seems a little underdoneitll firm up as it cools.
Remove from the oven and let it cool at room temperature. Then refrigerate the pie, uncovered, for at least 5 hours or overnight to allow it to fully set.
5. Serve:
Once the pie has set, its ready to slice and serve! Top with coconut whipped cream or marshmallow fluff for that extra indulgent touch. 便

Additional Info:

Prep Time: 15 minutes
Cook Time: 27 minutes
Chill Time: 5 hours
Total Time: 5 hours 45 minutes
Yield: 1 pie serves 8

Nutritional Info per slice:

Calories: 141 kcal
Carbohydrates: 19g
Fat: 6g
Protein: 2g
Fiber: 3g

This pie is everything you love about traditional pumpkin pierich, smooth, and perfectly spicedbut without the guilt. And the best part? You can enjoy it all year long, not just for Thanksgiving! 旅

Give it a try and let me know if you add any fun toppings or twists! Dont forget to share your photos of your pumpkin pie masterpieces! 李

09/11/2024

Ever thought of using pumpkin in pasta sauce? If youre as obsessed with fall flavors as I am, youll love this Pumpkin Pasta Sauce. Its smooth, savory, and packed with flavor from caramelized onions, garlic, and thyme. You can pour it over your favorite pasta or even veggie noodles for a wholesome, cozy meal.

Ingredients:

1 tablespoon extra virgin olive oil 㮝
1 yellow or sweet onion, diced 暈
1 tablespoon minced garlic 龍
1 teaspoon dried thyme
1 cup pumpkin puree
cup unsalted or low-sodium vegetable broth 北
Salt and black pepper to taste 蓼

Instructions:

1. Caramelize the Onion:
Heat the olive oil in a medium-sized skillet over medium heat. Add the diced onion and cook for about 9-10 minutes, stirring occasionally, until its golden brown and caramelized. This step brings out the natural sweetness of the onion and adds a rich flavor to your sauce. 暈
2. Add Garlic and Thyme:
Stir in the minced garlic and dried thyme, and sauté for 1-2 minutes, just until fragrant. Be careful not to let the garlic burn!
3. Blend the Sauce:
Transfer the caramelized onions, pumpkin puree, and vegetable broth to a blender. Blend on low speed at first, then gradually increase to high, blending for 30-60 seconds until the sauce becomes silky smooth.
4. Season to Taste:
Pour the sauce back into your pan. Taste and season with salt and black pepper. If youre using unsalted broth, add a pinch of salt to bring out the flavors. I recommend a generous pinch of black pepper for a little warmth. 蓼
5. Serve:
Toss this creamy pumpkin sauce with your favorite pasta or vegetable noodles like zucchini noodles zoodles or even butternut squash noodles. Its enough for 16 oz of pasta, but use as much or as little as you like depending on how saucy you want your dish.

Additional Info:

Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Servings: 8 cup per serving

Tips and Variations:

Storage Tip: This sauce freezes well, so consider making a double batch and saving some for later. Just thaw, reheat, and enjoy!
Mix it Up: Add sautéed mushrooms, spinach, or even grilled chicken to your pasta dish for extra flavor and texture. 塞
Healthy Twist: If youre watching carbs, serve the sauce over veggie noodles like zoodles or spaghetti squash. Its a great way to enjoy comfort food while keeping it light!

Now that youve got the perfect fall pasta sauce, its time to get cooking! What will you pair this savory sauce withpasta, zoodles, or something else? Share your favorite combinations below!

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