Pumpkin Chocolate Cookies-Bakery Style-Smiths style

 When I went to Smiths this morning to shop, I saw their pumpkin chocolate chip cookies and I wanted to buy them but they were set to expire in two days and I didn't want to eat them if they were that old, so I thought I would go home and try to make some like them.  I searched on google for bakery style cookies and found this one, I made them and they are yummy!

Bakery Style Pumpkin Chocolate Chip Cookies

from togetherasfamily blog:

1 cup pumpkin

1 cup granulated sugar

1/4 cup brown sugar

1/2 cup vegetable or canola oil

1 large egg

2 tsp vanilla extract

2 cups all purpose flour (i added 1/4 to 1/2 cup more)

2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/4 tsp ginger

1/4 tsp ground cloves

1 1/2 cups milk chocolate chips and 1/2 cup chocolate chips to put on top of cookies before baking

Heat oven to 350 degrees.  Prepare two cookie sheets with sil pat liner or parchment paper

In large bowl, combine the pumpkin, sugar, brown sugar, oil, egg, and vanilla extract

Mix with wire whisk or can use hand mixer

In small bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt, ginger and ground cloves. Stir together with a whisk and then add to the pumpkin mixture. Use a spatula or wooden spoon to mix everything together until there are no flour streaks.

Add in 1 1/2 cups chocolate chips and stir to combine. 

Scoop out about 1/4 cup dough and place six dough balls on each cookie sheet

Bake 10 to 14 minutes  (I started at 9 min), you do not want any of the cookies to look wet or raw, as no one likes soggy pumpkin dough, so just make sure they are evenly cooked, and let them cool 10 min on the cookie sheet.  They do soften up as you store them.  Can store at room temperature.

Here is the web site  I found these on: 

and these cookies turned out very yummy, at first I made too big of a dough ball and they were big like pancakes! so you may want to experiment with the size of dough ball at first!

Healthy Pumpkin Snackles

Healthy Pumpkin Snackles

I found this recipe from a health coach I am following (Dinkelman)
and I made this and love it, have been eating on them for 3 days now:

1 1/2 cups rolled oats
1 cup oat flour
1/4 cup raisins (I left this out)
1 1/4 tsp baking powder
1 1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg (I just used my spices)
1/4 tsp allspice
pinch of cloves
1/4 tsp lightly rounded sea salt
1 1/2 Tblsp ground chia seeds (I grind mine in a mini coffee grinder)
3/4 cup pumpkin puree
1/2 cup + 2 Tblsp pure maple syru
3 Tblsp  unsweetened non dairy milk
1/2 Tblsp freshly squeezed lemon juice
1 tsp vanilla
2 to 3 Tblsp non dairy choc chips ( I used semi sweet mini)

Instructions:
Preheat oven to 350  Line a baking sheet with parchment paper.  IN a large bowl add dry ingredients from rolled oats to sea salt, stirring to mix well.
In another bowl, combine the chia with pumpkin, maple syrup, milk, lemon juice, and vanilla, whisking to smooth it all out.  Add the wet ingredients to the dry, stirring until nicely incorporated and then add choc chiops.  Use a cookie scoop (or 2 Tblsp spoon size) to transfer mound of the batter to baking sheet.  Bake for 13 to 14 min until just firm to touch.  Remove from oven and let cool.

This recipe is from Dreena Burton, she has a plant powered recipe book
these are so yummy to me!
one of my daughters was not as excited about them as I was, so it depends!

The Best Pumpkin Muffins

The Best Pumpkin Muffins from Sugar Spun Run

I just made these muffins and really liked them so I will post them here to make again you can check the recipe picture and site here:

Ingredients:
3/4 cup butter melted and cooled at least five min
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs (lightly beaten and room temp preferred)
1 cup canned pumpkin puree
2 Tblsp milk
1 1/2 tsp vanilla extract
1 1/4 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice
1/2 tsp ground cinnamon

Streusel Topping
1 1/4 cup all purpose flour
1/2 cup light brown sugar  firmly packed 
1/3 cup sugar
3/4 tsp ground cinnamon
6 Tblsp butter (melted and cooled a bit) I just use room temp butter and use my hands to mix it into pea sized pieces

Glaze (optional)
1/2 cup powdered sugar
2-3 tsp milk
Instructions:
Preheat oven to 375 and line a 12 count muffin tin with paper liners
Combine melted, cooled butter, granulated sugar, brown sugar in a large bowl and stir well.
Stir in eggs.  Add pumpkin puree, milk, and vanilla extract ans stir well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well combined
Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter
Evenly divide muffin batter into prepared muffin tins (filling 3/4 full) set aside while you prepare your streusel

Streusel
Prepare your streusel by whisking together flour, sugars, and cinnamon.
Pour the melted butter into the mixture and using a fork stir until crumbles form. Dont overwork the streusel or you'll end up with a paste, you want it clumpy.
Using your hands, divide the streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
Bake on 375 for 17 to 19 min or until a toothpick inserted comes out clean
Glaze:
If desired, make glaze by whisking together powdered sugar and milk.  Drizzle over cooled pumpkin muffins.

Healthier Pumpkin Pie Chocolate Chip Oatmeal Cookies

I just made these and they are very tasty and yummy.  I found them at Amy's Healthy Baking website (www.amyshealthybaking.com)

Healthier Pumpkin Pie Chocolate Chip Oatmeal Cookies
Yields 15 cookies

1 cup instant oats (not regular oatmeal but the quick cooking kind)
3/4 cup whole wheat flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 tsp baking powder
1/4 tsp salt
2 Tblsp coconut oil or butter, melted and cooled slightly
3/4 cup pumpkin puree
1 tsp vanilla extract
1/2 cup pure maple syrup
2 Tblsp dark or semisweet choc chips
1 Tblsp miniature choc chips

Preheat oven to 325
and line a baking sheet with silicone baking mat or parchment paper.
Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl.
In another separate bowl, whisk together the coconut oil (or butter) ,pumpkin puree, and vanilla.  Stir in the maple syrup.  Add in the flour mixture, stirring just until incorporated.  Fold in the choc chips.
Drop the cookie dough into rounded scoops onto the prepared sheet and flatten to the desired  thickness and shape using a spatula (or your hand).  They will finish looking like how you make them look at the beginning) 
Press some choc chips onto the tops if desired.
Bake at 325 for 11 to 14 min.
Cool on pan for 10 min

They are really yummy!

She has all sorts of baking tips and pictures and other fun recipes on her web site, go here   She is awesome!

Pumpkin Spice Cookies with cinnamon cream cheese Frosting

Megan made these wonderful cookies last time she came over to bake, the best part is the icing!
You will love these, she found it on pinterest from TwoSistersCrafting.com

Pumpkin Spice Cookies with Frosting
1/2 cup butter
1 cup sugar
2 eggs
1 cup canned pumpkin
2 cups flour
4 tsp baking powder
1 tsp salt
2 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 cup chopped walnuts or pecans
Frosting:
1/2 cup butter
8 oz block cream cheese
3 tsp vanilla 
4 cups powdered sugar
1 tsp cinnamon

Directions:
In a mixer cream the butter and sugar until light and fluffy
Add eggs and pumpkin and mix well
Sift flour, baking powder, salt and spices together and fold into cookie batter.  
Mix until well blended
Drop a spoonful of the cookie batter onto a cookie sheet
Bake in a 350 degree oven for about 15 min
Allow to cool
Frost with Frosting
Frosting:
Beat cream cheese, butter, and vanilla in a mixer until blneded.
Add powdered sugar a cup at a time and continue to mix until sugar is incorporated
finally add cinnamon

YUMMY YUMMY YUMMY!

Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes

This comes from Mel's Kitchen Café, everything she makes is yummy. You can link to a picture of these and her site here
If you don't have whole wheat flour, you can use all purpose flour.
If you don't have buttermilk, you can use 1 3/4 cups milk and 2 tblsp lemon juice or vinegar.

Ingredients:
2 cups whole wheat flour
1/4 tsp ground nutmeg
1/2 tsp ground ginger
2 tsp ground cinnamon
1 tsp baking soda
2 tsp baking powder
1/2  tsp salt
3 Tblsp sugar
1 3/4 cups buttermilk
1 egg
1 cup pureed pumpkin
2 Tblsp vegetable oil (or coconut oil)
1 cup chocolate chips (optional)

Directions:
In a large bowl, whisk together the dry ingredients.  Make a well in the center and add the buttermilk, egg, oil, and pumpkin.  Whisk together until just combined (it's ok if there are a few dry spots remaining: over mixing pancakes can make them thick and dry)
Preheat griddle or skillet on stovetop to medium. Pour about 1/3 cup or so batter into circles on the griddle or skillet.  Sprinkle with chocolate chips (if using) cook until bubbles appear on the surface of the batter, 1 to 2 minutes.  Once the bubbles begin popping, flip the pancakes and cook for another 30 sec to 1 minutes

The first time I made these I used a different kind of flour I had and they were too doughy.  Be sure to stick with the whole wheat flour or half whole wheat half white flour for best results for me.

Nourishment of our souls:

You will never speak to anyone more than you speak to yourself. Be kind to yourself.

(It is so true, our bodies and minds listen to what we say, if we talk to ourselves positively than they will respond positively.  )

Super Super Easy Pumpkin Choc chip cookies with Cake Mix

Super Super Easy Pumpkin Choc Chip cookies with cake mix. You have all seen the many many recipes floating around bloggy land with just 2 ingredient Pumpkin Choc ChipCookies, I have found 3 versions to try:

Easy Pumpkin Choc Chip Cookies

1 spice cake mix (or carrot cake, or yellow cake mix)
1 15 oz can pumpkin
chocolate chips

Mix together and Bake at 350 for 8 to 12 min (depending on what size cookie and how hot your oven is)

The next version I saw to try was this one from Yellow Bliss Road (www.yellowblissroad.com)

1 box yellow cake mix
2 tsp pumpkin pie spice
1 15 oz can pumpkin
1/2 cup butter, melted
3/4 cup mini chocolate chips

With electric mixer, beat together the cake mix, pump pie spice, butter and pumpkin.
Gently fold in in chocolate chips
Bake at 350 for 12  min
store in airtight container for up to one week, freeze for 3 months


and then I found this one was found on www.nobiggie.net blog:

1 box spice cake mix
1 15 oz can pumpkin puree
1 egg
1 tsp vanilla
3/4 cup mini choc chips

Preheat oven to 375
Mix first four ingredients.  once combined then fold in the choc chips.  Dough will be sticky and soft.
Spoon or scoop into 1 inch balls and place on cookie sheet lined with parchment paper or silicone baking mat
Bake for 10 min

Becky's healthy pumpkin pie squares

I follow Becky Sampson on facebook and she has lost 100 lbs.  She recently started sharing her favorite recipes and here is one she posted, I have not made it yet but need a place to write it down and then will come back to change it to exactly how I made it

Becky's Healthier Pumpkin pie squares

1 large can pumpkin
(follow the instructions on the back of the can, only substitute the sugar with Stevia granulated sugar using equal amount) she uses organic eggs or farm fresh eggs, and evaporated milk.

she adds more cinnamon than it calls for (but she did not say how much more) 
She bakes it in a 9 x 13 without crust. She said she adds 10 minutes to the baking time to make sure it is solid.

Then she cuts it into fourths to eat!

After I make this I will be back on to tell you my tips!

Pumpkin Pie Overnight Oats

I just found this recipe on facebook and made it last night and it is to die for!  Had to share: you can find her recipe here:

Pumpkin Pie Overnight Oats with Chia

INGREDIENTS

• 1/4 cup plain nonfat greek yogurt (or use vanilla!)
• 1/2 cup unsweetened vanilla almond milk
• 1/4 cup pumpkin puree
• 2 tablespoon pure maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup BetterOats Old-Fashioned Oats
• 2 teaspoons chia seeds
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground ginger

INSTRUCTIONS

1. In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and maple syrup until well combined. Stir in oats, chia seeds and spices. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight

This stuff is really good, I loved it!

Enjoy!

Apple Muffins

My friend Peggy posted this on facebook and said they were her favorite so I am going to post them so I can make them, they look delicious! Okay, I did make these and they are delicious! they are a keeper!

Apple Muffins

2 1/2 cups flour
2 cups sugar
1 Tblsp pumpkin pie spice
1 tsp baking powder
1/2 tsp salt

ADD:
2 eggs
1/2 cup oil
1 cup pumpkin
2 cups peeled chopped apples

Mix all together and put into greased muffin tins, add streusel on top.
Bake at 400 for 20 min

Streusel
1/2 cup sugar
2-3 Tbslp flour
1/2 tsp cinnamon
4 tsp butter

Mix streusel together and add a teaspoon to each muffin before cooking.
Makes about 20 muffins

These are really yummy!  I did make them and loved them!

Pumpkin Dip

Pumpkin Dip

8 oz cream cheese (softened)
2 cup powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger

Mix all ingredients and refrigerate until ready to serve.  Sere with ginger snaps or gingerbread cookies.

Pumpkin Spice Cream Cheese Spread

Pumpkin Spice Cream Cheese Spread

4 oz cream cheese, softened
3 Tblsp brown sugar
2 Tblps pure maple syrup
1/4 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp vanilla extract

In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.

Add pumpkin, spices and vanilla and beat til smooth.

Refrigerate for at least an hour.

Enjoy!

Pumpkin Choc Chip Cookie

My friend Dana gave me a cookbook and I tried her pumpkin cookies, I know I have already posted one, and this one is a bit different, the way it looks after it is baked, and I really liked them, so I am going to include this recipe as well!

Dana's Pumpkin Choc Chip Cookies

1 cup sugar
2 stick margarine or butter, softened
1 cup pumpkin
2 tsp vanilla
2 eggs
2 cups flour (I added about 1/4 to 1/2 cup more)
1 tsp baking powder
3 tsp pumpkin pie spice
1/2 tsp salt
1 cup chopped nuts (optional)
1 pkg chocolate chips

Combine sugar, butter, pumpkin, vanilla, eggs, blend well.  Combine in another bowl:  flour, baking powder, pumpkin pie spice and salt - add to creamed mixture.  Put on ungreased cookie sheet and bake at 350 for 10 minutes (I did 9 1/2 min)
Yields 2 to 2 1/2 dozen
These are really YUMMY!

Pumpkin Chocolate Chip Bread

I love Great Harvest Pumpkin Loaf, but it costs too much, so I searched for a good bread recipe and found it on the sisters cafe, I love it:
Here it is 
Pumpkin Chocolate Chip Bread you can go here  to see pictures, they are the best site ever! 

Perfect Pumpkin Bread
submitted by~Melanie

1 (15oz) can pumpkin puree
4 eggs
1 c vegetable oil
2/3 c water
3 cups sugar
3 1/2 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves

*Optional Variations–see below

Preheat oven to 350 degrees.  Grease and flour pans (this will make 3 small 7×3 loaf pans or 8 mini loaf pans).

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.  Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into the prepared pans. *if desired stir in mini chocolate chips or sprinkle loaves with crumb topping (recipe follows) before baking.

Bake for about 50-60 minutes in the preheated oven.  Loaves are done when toothpick inserted in center comes out clean.  Do not over cook!

*Optional Variations

Crumb Topping
1/2 cup butter
1/2 c quick oats
1/2 c flour
1/2 c brown sugar
2 tsp cinnamon
6 TB chopped pecans (if desired–we leave out)

Using a pastry cutter combine topping and sprinkle on top of loaves before baking.

Brown Butter Glaze
1/4 cup butter, warmed in a pan until it turns light brown
2 c powdered sugar
3 Tb hot water or milk
1/2 tsp vanilla
Combine the warm butter and vanilla with enough powdered sugar and water to get the right consistency to pour over loaves.  I put it on pretty thick pictured above, but you could definatly make the glaze thinner by adding a little more hot water or milk.  Also–you can heat it up again if it starts to stiffen.

Nourishing of our souls today:

The Task ahead of you is never greater than the Power behind you!

Pumpkin Chocolate Chip Cookies

If I ever lost my Sandridge Ward Cookbook I would be lost, as I seem to pull a lot of my recipes from my old ward friends.  This one is from Cathi Olsen and is one of my favorite!

Mom's Pumpkin Cookies
1/2 cup butter (it called for shortening)
1 1/2 cups sugar
1 egg
1 cup pumpkin
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon
Chocolate chips (I like the mini ones)
1/2 cup nuts, optional and 1 cup raisins optional

Cream together the butter and sugar until light and fluffy.  Add egg and mix well.  Add vanilla and mix.  Sift flour, baking powder, seasonings, soda, and salt. Add to creamed mixture alternately with pumpkin.  Beat after each addition until smooth.  Fold in chocolate chips, raisins, nuts.  Drop on greased cookie sheet.  Bake at 375 for 10 min (start at 9 min to check for doneness, I like them more undone than too done!)
These cookies freeze well if you have any left over.

Nourishment for our souls:
Last night was our election for President, and as soon as the media announced who they predicted won, hundreds of texts and facebook comments began appearing, and my daughter read them all to me, and I got on my own facebook and read a comment from one man who said:   What are you guys teaching your kids, Like it or not he is the president of this country...The country we live in with our families. The country that is by far better than any other country in this world.. So be mad or be happy but do not teach your children that they should not respect our president....no matter who he is. We are all blessed to be a part of this great country. Bigotry is taught to us by people that claim to love us...Get over it all ready.

I thought he made a good point, and then I read this:

We congratulate President Obama on winning a second term as President of the United States.

After a long campaign, this is now a time for Americans to come together. It is a long tradition among Latter-day Saints to pray for our national leaders in our personal prayers and in our congregations. We invite Americans everywhere, whatever their

political persuasion, to pray for the President, for his administration and the new Congress as they lead us through difficult and turbulent times. May our national leaders reflect the best in wisdom and judgment as they fulfill the great trust afforded to them by the American people.

We also commend Governor Romney for engaging at the highest level of our democratic process which, by its nature, demands so much of those who offer themselves for public service. We wish him and his family every success in their future endeavors.

~The First Presidency of the Church of Jesus Christ of Latter-day Saints~

I am so glad for a living prophet who shows us the way!

Pumpkin Roll

Okay, I  had to post this since it was requested for our last family get together, as my daughters went to Kneaders and had their pumpkin bread and said mom could make something better than this,  LETS EAT PUMPKIN ROLL! So I had to make it for them you know!

This is the only pumpkin roll recipe I make, although there are lots of recipes out there and I am sure they are all good, this is from my Sandridge Ward cook book and this was from Jill Johnston:

Pumpkin Roll
3 eggs
1 cup sugar
1 cup pumpkin
1/2 tsp lemon juice
1/2 tsp salt
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

Beat eggs on high for 5 minutes  with hand mixer (I usually last two or three mins I dont have much patience).  Gradually add in sugar, pumpkin, and lemon juice and keep mixing.  Fold in flour, baking powder, cinnamon, ginger, nutmeg, and salt.  Pour dough into big jelly roll cookie sheet that has been buttered and greased, or sprayed with pam, and I like to sprinkle sugar on it to keep from sticking.  (This time I used my SilPat cookie liner and poured the dough over it and it worked beautiful, I am telling you girls, put it on your Christmas list, it is awesome!)  Anyhow. . .Bake at 375 for 15 minutes (i set my timer for 12 and go from there).  Have a big white cotton tea towel on the table that has been lightly sprinkled with powdered sugar, and I turn the jelly roll pan upside down and let it fall onto the tea towel, then I sprinkle powdered sugar on top of cake and roll it up.  Let it cool.  When cool, unroll, Spread Cream Cheese topping over the cake and reroll, and then refrigerate til ready to use.
Cream Cheese Topping:
1/2 tsp vanilla
4 Tbsp butter
1 cup powdered sugar
4 oz cream cheese
Mix all together
When we made this last week, the filling was a little skimpy, so I think you should double the cream cheese topping, that way you have much more filling, so yummy!
It turned out great, this tastes great chilled too!


For the nourishing of our souls:
My scriptures fell open to Proverbs 12 and in reading that chapter, here are some verses that I liked:
Proverbs 12:4 A virtuous woman is a crown to her husband; but she that maketh ashamed is as rottenness in his bones.
12:8 A man shall be commended according to his wisdom; but he that is of a perverse heart shall be despised.
verse 17: He that speaketh truth sheweth forth righteousness; but a false witness deceit.
verse 19: The lip of truth shall be established for ever; but a lying tongue is but for a moment.
Verse 22: Lying lips are abomination to the Lord: but they that deal truly are his delight

So may we be a crown to our husbands and may our mouths tell the truth and be a delight!
Happy Day!

Perfect Pumpkin Chocolate Chip Muffins

I love these muffins, I came across this recipe while blog hopping but cant remember which blog I found it on, and I have to say it is a wonderful recipe, probably because it has lots of butter in it, but I make these year around, they are moist and wonderful and delicious, this recipe makes a lot, you can always half it if you'd like!

2 cups butter                                     3 cups sugar

6 eggs                                                   1 TBLSP vanilla

Mix the above together

Add:

 1 large can pumpkin

1 tsp allspice                                       1 tsp nutmeg

1 tsp cloves                                         ¼ tsp ginger

1 TB cinnamon                                   1 tsp salt

4 1/2 cups flour                                 1 TBLSP baking powder

1 TBLSP baking soda

3 cups chocolate chips

Mix all together and Bake 15-20 min at 350 degrees

I use cupcake pan and cupcake liners, and I like to use mini chocolate chips.  These are DIVINE! Your house smells so good when cooking these as well!

Nourishment of the Soul:

1 Thessalonians 5:18
In every thing give thanks: for this is the will of God in Christ Jesus concerning you

Yes, giving thanks brings so much joy.  There are many times I want to feel sorry for myself, I look around at others and see what they have and I what I dont have, immediately I feel drained of energy and sad and depressed.  But when I take out a paper and pen and write down those things I have been blessed with, I immediately feel happy inside, and those things I do have always outweigh those things I do not have.  I find myself actually thanking Heavenly Father for my Trials, and for helping me to grow.
The other nigh when I was saying my prayers, I was trying to ask Heavenly Father to hurry along my trials when I felt impressed to know that I am in the middle of great learning and gaining knowledge power and strength while being held 'in the palm of His hand' and why would I want to hurry that????? 
LIfe is always full of learning!