Pumpkin Cookies

 1 spice cake mix box

1 can pumpkin

2 cups chocolate chips

Mix all ingredients in a bowl.  Use a cookie scoop to put on a baking sheet.  Save some chocolate chip to put on top of each cookie before baking .  Bake in a 350 degree oven for 8-10 minutes.

Recipe:  six sister stuff

Healthy Chocolate Chip Pumpkin Spice Muffins

 Makes 24 mini muffins

1 cup pure pumpkin puree

1/4 cup maple syrup or raw honey

2 Large eggs, room temperature2 tsp vanilla extract

1/3 cup nut butter (almond, cashew, or peanut butter)

1/3 cup unsweetened almond milk, or unsweetened coconut milk

2 1/3 cup ground oats/oat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp of sea salt

1 Tbsp pumpkin spice seasoning

1/2 cup dark chocolate chips (+ more to sprinkle on top)

coconut cooking oil spray

Preheat oven to 350 degrees.

In a food processor or blender, add all the wet ingredients: pumpkin puree, maple syrup, eggs, vanilla extract, milk, and almond butter.  Blend until smooth. 

In a bowl whisk all the dry ingredients: oats, baking powder, baking soda, sea salt, and pumpkin spice.  Whisk well and carefully add dry ingredients into your processor. Pulse just until incorporated.  You might need to stop and scrape the sides of the blender with a spatula, then pulse again.  Fold/stir in your chocolate chips.

Lightly spray two 12 mini muffin tins or silicone molds with coconut cooking oil spray, then evenly divide the pumpkin batter among them.  Add only 3/4 capacity of each muffin cup.

Sprinkle tops with a few extra chocolate chips if desired.  Bake for 12-15 minutes. Check inserting a toothpick into the center, to make sure that the muffins are fully cooked.

Let your muffins cool on a wire rack

Julia Child's Pumpkin Pie

1 hour 20 minutes to prepare yields 2 9-inch pies

2 unbaked 9-inch pie shells

4 eggs, divided

2 (15 oz) cans pumpkin puree

1 cup light brown sugar

1 cup plus 2 Tbsp granulated sugar

Kosher salt

3 Tbsp molasses

3 tsp cinnamon

2 tsp ginger

¼ tsp ground nutmeg

¼ tsp cloves

1 cup heavy cream

¾ cup milk, plus more as needed

1. Preheat oven to 450 degrees and position rack in the center of the oven.
2. Separate the eggs and set aside.
3. In a large bowl, mix together the pumpkin, 2 cups of sugars, 1 tsp of salt, molasses, cinnamon, ginger, nutmeg, cloves, egg yolks, cream, and milk until smooth.
4. If the mixture is too stiff, add more milk, a Tbsp at a time, until it resembles a soft puree.
5. In a separate bowl, whip the egg whites until foamy. Add a pinch of salt, then gradually add the remaining 2 Tbsp sugar, beating until shiny peaks form.
6. Add a fourth of the whites to the pumpkin mixture and beat until thoroughly combined. Gently fold in the rest of the whites.
7. Spoon filling into shells, filling just below the rim of the pan. Bake until the crust starts to turn golden, 10-15 minutes.
8. Reduce heat to 375 degrees and bake until a tested inserted into the filling 2-inches from the crust comes out clean, 25-30 minutes. If the crust starts to brown too quickly, cover with aluminum foil.
9. Turn oven off but leave door ajar and let pies sit as the oven cools, 20-30 minutes. (This helps filling from becoming watery.) Serve warm or chilled. Enjoy!
10. Note: Can wrap pies tightly in plastic wrap and chill for up to two days.

Easy Peasy Pumpkin Pie

1 (15 oz) can pumpkin puree

1 (14 oz) can sweetened condensed milk

2 large eggs

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

½ tsp salt

1 unbaked pie crust (not deep dish)

1. Preheat oven to 425 degrees. Prepare a pie crust in a pie plate.
2. In a medium sized mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour into pie crust.
3. Bake in a 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 35 minutes. You'll know it is done when you can tap the middle and it doesn't jiggle.
4. Cool completely before serving.