Pumpkin Chocolate Chip Cookies...

Why... hello there!

How are you all?

How has Fall been treating you so far?

It has been warm here. 

We had a few days where the temps 

dropped below freezing, 

but the days seem warm. 

Oh and we have had the wind!

But..I guess it wouldn't be Fall 

without that wind, now would it?!

HA!

My guys are on another hunting trip,

so far they have been having a blast

even though they have yet to find a Buck!

I honestly think those critters 

know people are hunting them,

so they take cover!

So, before they headed out,

 I cooked and baked

 what seemed like days

maybe months...LOL

I found this new cookie recipe

and I gave it a try and boy

were they ever tasty!

No butter and no eggs!

Sometimes I don't like to use all my butter

as I live far from town to replenish my fridge.

Who hear just absolutely LOVES pumpkin?

Anything with Fall flavors is a must in my opinion!

I hope you give them a try and

I promise you it will become

 a new favorite in your home!

Pumpkin Chocolate Chip Cookies

1/2 cup coconut oil, solid

3/4 cup brown sugar

1/2 cup sugar

2 tsp vanilla

2 Tbsp molasses

2 Tbsp coconut milk or regular milk

1/3 cup pumpkin

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

2 tsp pumpkin pie spice 

1 cup of more chocolate chips

Combine solid coconut oil, sugars, vanilla, molasses and milk.

 Mix well. Add in pumpkin. Mix again.

 Add in flour, soda, salt and pumpkin pie spice.

 Mix well. Stir in chocolate chips.

Bake at 375 for 9-10 minutes

** If you bake Gluten Free, 

just swap out the flour for a Gluten Free one

and you are good to go.

I baked these with both regular flour and Gluten Free

flour and they both turned out just fine.**

Enjoy!!

And I'll leave you with a beautiful

 prairie sunset from a few nights back!

God sure does paint some beautiful skies, doesn't He?

Thanks so much for stopping by....

Hugs & Blessings,

Pumpkin Streusel Muffins...

 

PUMPKIN MUFFINS!

It's time to bake and eat and bake and eat

anything with FALL flavors!!

We eat a lot of muffins around here.

Grab one and go.

OR sit down and enjoy one with a cuppa coffee.

Why...it's a must!!

Straight outta the oven...

DELICIOUSNESS is brewing!!

Would you like to try the recipe for yourself?

Okie Dokie...I'll quit teasing you now! (HaHa)

Enjoy!

 Pumpkin Streusel Muffin

1/4 c. butter, softened

1/2 c. sugar

1/4 c. brown sugar

2/3 c. canned pumpkin

1/2 c. buttermilk

2 eggs, lightly beaten

2 Tbsp. molasses

2 c. flour

1 tsp. baking soda

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. pumpkin pie spice

1/4 tsp. salt

Streusel Topping:

1/3 c. flour

3 Tbsp. brown sugar

2 Tbsp. cold butter

In a large bowl, cream butter and sugars

 until light and fluffy.

Beat in the pumpkin, buttermilk,

 eggs and molasses.

Combine the flour, baking soda, baking powder,

 pumpkin pie spice and salt.

Gradually add to pumpkin mixture

 just until blended.

Fill greased or paper lined

 muffin cups about 2/3 full.

For topping, combine flour and brown sugar.

Cut in the cold butter until mixture is crumbly.

Sprinkle over batter.

Bake at 375 for 20-25 minutes 

or until toothpick inserted in the

 muffin comes out clean.

Cool  for 5 minutes in pan before

 removing to a cooling rack.

**Tip: You can convert this recipe

 to Gluten Free if you wish. 

Just replace the flour for a gluten free flour.

And they will still turn out amazing!!

I hope you all have a delightful week!!

Thanks for stopping by...

I appreciate each one of you!