Pumpkin Chocolate Chip Cookies (Gluten-Free & Vegan)

Tis'  the season for pumpkin!! 

Check out this recipe for these INCREDIBLE Gluten-Free AND Vegan Pumpkin Chocolate Chip cookies. You will not be disappointed!  

theyre perfectly crispy on the edges and soft and chewy in the middle. Tastes like fall! 

image.jpg
image.jpg
image.jpg
image.jpg

INGREDIENTS

1/2 Cup Vegan Butter OR Vegan Shortening  

1 Cup Packed Light Brown Sugar

1/4 Cup Granulated Sugar

HEAPING 1/4 Cup Pumpkin Purée  

1 Teaspoon Vanilla Extract

1/2 Teaspoon Salt

1 Teaspoon Ground Cinnamon  

1/4 Teaspoon Ground Ginger

1/8 Teaspoon Ground Cloves

1+1/2 Cups All Purpose Gluten-Free Flour

1 Cup Vegan Chocolate Chips

 

DIRECIONS

1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. 

2. In a large mixing bowl or stand mixer with a paddle attachment, cream together the Vegan Butter, Brown Sugar, White Sugar, Pumpkin Purée and Vanilla Extract.  

3. In a separate bowl, mix together the baking soda, salt, cinnamon, ginger, cloves and flour until all incorporated. Slowly pour the dry mixture into the wet mixture and mix until smooth. Then fold in the chocolate chips.

 

4. Spoon into golf ball sized balls about 2 inches apart on the baking sheet. Slightly press down and bake for 12-15 minutes or until golden brown on the edges. Let cool for 2-4 minutes. Enjoy!

Pumpkin Pie Oatmeal

Good morning party people!

I hope you all survived Black Friday and had a wonderful Thanksgiving! 

My family and I are all serious pumpkin pie lovers. I'm talking SERIOUS. Don't mess with me and my pie! So in my pie mindset, I thought about finding a way of being able to eat leftover pie for breakfast but without the guilt... because who doesn't eat leftover pie for breakfast?! 

Well, here is my result! This simple yet delicious oatmeal taste like a warm, fresh pie and fills you up leaving you ready for your day. I am a sucker for anything healthy that tastes like the real deal and I am telling you. This is it. Give it a try!

Also, feel free to substitute the almond milk for any other liquid like regular milk, coconut milk or even water. 

And if you're feeling really crazy, top it with brown sugar. Oooooo Ahhhh! YUM!

INGREDIENTS:

1/2 Cup gluten-free rolled oats

1/2 Cup vanilla unsweetened almond milk OR water

1 heaping tablespoon pumpkin puree

1 packet stevia or sweetener of choice

1 teaspoon pumpkin spice OR

-1/4 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

-1/4 teaspoon ground ginger

-1/4 teaspoon ground cloves

 

DIRECTIONS:

For stovetop instructions:

1. In a small saucepan, cook all of the ingredients together on low heat, stirring every minute or so to prevent from burning. Once the oats have soaked up all of the liquid (after about 3-5 minutes) place in a bowl, let cool and enjoy!

For microwave instructions:

1. Place all ingredients in a microwave safe bowl and mix until  there are no lumps. Microwave for 1 minute, stir, microwave for another 30 seconds- 1 minute, depending on the strength of your microwave. Let cool for a minute and enjoy!

 

Mini Pumpkin Pies

Thanksgiving is just around the corner! If you are looking to make a recipe that'll impress your family and friends, try this out! These mini pumpkin pies are perfect for passing out at a big party (or just for yourself) and they're incredibly easy to make. Seriously. So easy. These bite-sized babies are packed full of fall flavor. The pumpkin is so smooth and rich while the flavor is not too muttled and has just the right amount of sweetness. 

Normally, I prefer making a pie completely from scratch BUT I wanted to see how these would turn out with a boxed pie crust mix and WOW were they good. If you are in a rush, I recommend using Trader Joes' frozen pie crusts. They're very flakey and butter, which is how a good pie crust should be!

By the way, I will post my favorite pie crust recipe before thanksgiving in case you want to try it out with these! But for now, here is this gem of a recipe. 

Remember, a pie is a pie- no matter how small! (I think Dr. Seuss would agree)

INGREDIENTS:

1 Can Pumpkin Puree (NOT Pumpkin Pie filling)

1 15oz Can Sweetened Condensed Milk

1 Tablespoon Pumpkin Pie spice

2 large eggs, beaten

1 teaspoon vanilla extract

You will also need:

1 box of 2 pie crusts, thawed (I got mine from Trader Joes)

 

DIRECTIONS:

1. Preheat your oven to 425F. Spray a muffin tin with a non-stick cooking spray. Set aside. In a large bowl, mix together the pumpkin puree, sweetened condensed milk, pumpkin pie spice, eggs and vanilla extract until smooth. Set aside. 

2. Once your pie crusts are completely thawed, use a large cup or a cookie cutter (about 5 inches in diameter) and cut circles of dough, about 1/4-1/2 inch thick, depending on your preference. Place each circle evenly in each muffin tin, making sure there are no holes or tears. This step can be tricky so make sure you have greased the muffin tin well enough. You will need to re-roll the dough to make more circles. Then pour 3-4 Tablespoons of the pumpkin mixture into each cup. There should be about 1/2 inch of pie crust still showing. Once they are all full, place the muffin tin in the oven and bake for 10 minutes. Then reduce the oven to 350F and bake for 20-25 minutes. The crust should be browned and, once you remove them from the oven, the center of the pies are slightly jiggly. Remove from the oven and let cool in the pan for 5-10 minutes.  Then place on a cooling rack until completely cool. 

White Chocolate Chip Pumpkin Scones With A Maple Glaze

Thanksgiving is just around the corner! Are you ready?

Oh, haven't thought of what to bring to your thanksgiving dinner? I have the perfect treat for you that is sure to impress your friends and family. If you are like me, you can eat scones at any time of the day- not just for breakfast with a coffee. These scones are especially great for, well, any time. The white chocolate chips and the maple glaze give it the perfect amount of sweetness that'll please anyone at breakfast, lunch AND dinner. You know... it covers the four food groups... I swear.

HA. But really, these scones are perfect for the holidays- they have the perfect amount of pumpkin that everyone is craving on turkey day. Go ahead! Give it a try! 

image.jpg
image.jpg
image.jpg

Step 1: In a large bowl, combine flour, sugar, baking powder, salt, and spices.

step 1 - pumpkin scones.jpg

With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter.

image.jpg

Like this!

image.jpg

In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. 

image.jpg

Fold the wet ingredients into dry ingredients a few times. (I am only half way done in this picture!!) Then fold in the white chocolate chips. 

image.jpg

Then form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

step 6- pumpkin scones.jpg

INGREDIENTS:

For the white chocolate chip pumpkin scones: 

2 Cups all-purpose flour- measure carefully!

9 Tbsp granulated sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

6 Tbsp (3/4 of 1 stick) cold, salted butter- cut into cubes

1/2 cup canned pumpkin

3 Tbsp buttermilk

1 large egg, at room temperature

2/3 Cup white chocolate chips

 

For the maple glaze:

1 Cup powdered sugar

2 Tbsp milk (I used full fat)

1 Tbsp maple syrup

 

DIRECTIONS:
1. Preheat oven to 425F. Line a cookie sheet with parchment paper or a Silpat. Set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, and spices. With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter. Set aside.

3. In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. Fold the wet ingredients into dry ingredients a few times. Add the white chocolate chips. Form the dough into a ball. Careful not to overmix- you do not want to activate the gluten in these. 

4. Pat out the dough onto a lightly floured surface and form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

5. Place on prepared baking sheet about 2 inches apart from each other. Bake for 14-16 minutes until scones become light golden brown. Place the scones on a wire rack to let cool. While they are cooling, make the maple glaze. 

Maple Glaze Directions:
1. Mix the powdered sugar, 2 Tbsp milk and maple syrup together until smooth. 

2. Brush glaze over the top of each cooled scone with a spoon. Let dry. Enjoy!