Pumpkin Oatmeal Cookies with Chocolate Chips



Pumpkin and oatmeal and chocolate, oh my! These are my favorite cookies in the world. I bake them every year around the holiday season and they are always a huge hit- buuuut I can’t help secretly hoarding half of them for myself. Note: these are also really good with some chopped nuts! Mix it up!

Time: 1 hour 10 minutes

Yields: About 30 cookies

  • 1 15 oz. can pumpkin purée (or 1-3/4 cups of homemade purée)
  • 2-3/4 cups old-fashioned oats
  • 2-1/4 cup flour
  • 1 12 oz. bag chocolate chips
  • 2 sticks unsalted butter, softened
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2-1/2 teaspoons cinnamon
  • 1-1/2 teaspoons nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt

    1. In a medium-sized mixing bowl, combine flour, oats, spices, salt, baking soda, and baking powder.

    2. In a large mixing bowl, cream sugars and softened butter using an electric hand mixer. Add egg, vanilla and pumpkin purée. Then, add in dry ingredients and mix until combined. Add in chocolate chips and combine (but do not over mix). Refrigerate for 30-45 minutes.

    3. Preheat oven to 350 degrees. While oven is preheating, grease a large baking sheet. Roll dough into individual balls about the size of a golf ball. Place dough balls on the baking sheet about an inch apart. Bake for 18-20 minutes.

    4. Let cookies cool on a wire rack for 10-15 minutes before totally devouring. Enjoy!


    Curried Butternut Squash Soup with Sage and Apples



    Fall is my favorite season and this soup tastes just like fall. One of my favorite things about fall is cooking with squash! I have always loved the combination of butternut and sage. I decided to try creating this soup with apples and sure enough, it is most delicious! This festive soup is great for serving at Thanksgiving dinner- the curry gives it just enough of a kick (but not too much) while the coconut milk helps to thicken it and add a little sweetness. Sure to please vegans and non-vegans alike!

    Dietary Info: Dairy-Free, Gluten-Free

    Servings: 6-8 bowls

    Time: 1 hour

  • 1 large butternut squash soup, cubed with seeds removed
  • 3 chopped apples, peeled and seeded (I used Honeycrisp)
  • 1/3 cup fresh sage, chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 3 tablespoons curry powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 cups water
  • 1-1/2 cups coconut milk
  • 1/4 cup pumpkin seeds, for garnish

    1. In a large pot, heat oil adding onion, garlic, ginger, and curry. Simmer, covered for about 20 minutes.

    2. Uncover and add water, butternut squash, apples, sage, honey, brown sugar, cinnamon and nutmeg. Bring to a boil, stirring for 1-2 minutes. Reduce heat and simmer, covered, for about 25 minutes.

    3. Remove pot from heat and allow to cool for about 10 minutes. Purée in a blender, gradually adding in coconut milk 1/4 cup at a time. Reheat and serve, garnished with pumpkin seeds if desired. Enjoy!

    Homemade Autumn Granola


    Dietary Info: Dairy-free, Gluten-Free
    Yield: 4 cups

    Time: 15 minutes

    This recipe is super quick and easy to make. Plus, you only need a mixing bowl and baking sheet so there is not a lot of clean up. The cranberries, pumpkin seeds and cinnamon make it a great fall snack- it’s also delicious served on top of yogurt for breakfast!

  • 2 cups old fashioned oats
  • 1/2 cup chopped pecans
  • 1/2 cup dry roasted almonds
  • 3/4 cup cranberries
  • 1/4 cup pumpkin seeds
  • 1/3 cup honey or agave
  • 1/4 cup cooking oil*
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon of cinnamon
  • Large pinch of brown sugar
  • *I used grapeseed oil but coconut oil is great too. I do not recommend using olive oil though as the taste is a bit overpowering.

    1. Preheat oven to 325 degrees.

    2. Combine all dry ingredients in mixing bowl, followed by honey and oil. Mix all ingredients around with your hands so that the honey and oil coats all dry ingredients (Make sure you wash your hands before this step! This part of the process is very messy. Just embrace it!)

    3. Spread everything in a single layer onto a baking sheet. Place in the oven and bake for 10-12 minutes.

    4. Take out of the oven and let cool. Granola is best stored in an airtight container.

    5. Take your granola on a hike and enjoy the colorful leaves!


    Bourbon Apple Cider



    Tis’ the season! Fall certainly would not be complete without apple cider. Why not add a little something to it?

    Dietary Info: Dairy-Free, Gluten-Free

    Servings: 4-6

    Time: 15 minutes

    • 8 cups apple cider
    • 2 cinnamon sticks
    • 4 whole cloves
    • 1/2 navel orange, sliced
    • 4-6 shots of bourbon (I used Maker’s Mark but you can really use any bourbon)

    1. Add apple cider to a medium saucepan and throw in cinnamon sticks, nutmeg and orange slices. Bring to a boil, allowing the flavors to blend then turn heat down to low for 5-10 minutes.

    2. Remove from heat, and add whiskey so not to burn off all the alcohol. I added 6 shots but if you aren’t planning on getting totally trashed, you might want to add only 4 shots. Stir in and then serve cider using a ladle. Great for enjoying by the campfire!