Pumpkin Chocolate Chip Cookies

One of my favorite parts of this time of year is baking delicious treats for my family…. and these cookies are ALWAYS requested by my sons.

These are super easy, soft and delicious pumpkin cookies with chocolate chips in them….. what more could you ask for? Check out this little sneak peek before we get started! 😉

Grab everything you need, and prepare to make the best pumpkin cookies you’ve ever tasted!

For the pumpkin pie spice, you can use:

-5 tsp Ground Cinnamon

-2 1/2 tsp Ground Ginger

-1 1/2 tsp Ground Cloves

-1 tsp Ground Nutmeg

Preheat the oven to 375 degrees. 

Start out by sifting the 5 cups of flour into a large bowl.

Add the sugar, cans of pumpkin, two eggs, melted butter and vanilla to a large mixing bowl. Mix the pumpkin pie spice with the salt, baking soda and baking powder and add that to the bowl. Mix well.

Mix well.

Add the flour 1-2 cups at a time, stir well.

Add the bag of chocolate chips and mix evenly into the batter.

Line a baking sheet with parchment paper.

Use an ice cream scoop to scoop batter into small balls and drop onto parchment paper about 2 inches apart.

Bake at 375 degrees for 13-15 minutes.

Allow the cookies to cool before serving.

Yum!

Soft and delicious cookies in no time at all! Perfect to add to your Thanksgiving meal.

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Ashton

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Print Recipe
Pumpkin Chocolate Chip Cookies
Soft and delicious pumpkin chocolate chip cookies. Perfect addition to holiday meals!
Course Dessert
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Course Dessert
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Instructions
  1. Preheat the oven to 375 degrees.
  2. Sift the flour into a large bowl.
  3. Add the sugar, cans of pumpkin, two eggs, melted butter and vanilla to a large mixing bowl. Mix the pumpkin pie spice with the salt, baking soda and baking powder and add that to the bowl. Mix well.
  4. Add the flour 1-2 cups at a time until it's completely incorporated. Add the bag of chocolate chips and mix evenly.
  5. Use an ice cream scoop to scoop batter into small balls and drop about two inches apart onto a baking sheet lined with parchment paper.
  6. Bake at 375 degrees for 13-15 minutes.
  7. Allow the cookies to cool before serving.
Recipe Notes

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Instant Pot Creamy Chicken Noodle Soup

My poor son woke up with a cold today and of course, he asked for my Homemade Chicken Noodle Soup for dinner. Thanks to my Instant Pot, it was super easy to whip it up while still being able to sneak in some snuggles from a sick 6 year old! 🙂

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101: Tips, Tricks and Must-Have Accessories.

Start out by grabbing 1 onion, 4-5 cloves of garlic, 2-3 cups of spinach,  2 stalks of celery and 2 carrots. Slice everything and set aside.

Dice two chicken breasts and season with salt and pepper.

Turn the Instant Pot to Saute mode and allow it to heat up before adding 2 Tbsp of olive oil.

Add the onion and garlic and saute for 2-3 minutes. Add the celery and carrots and cook for another 2-3 minutes.

Add the chicken, chicken broth, seasonings and egg noodles and stir.

Close the Instant Pot lid, turn the venting knob to sealing and cook on HIGH pressure for 6 minutes.

To make the slurry: 

This step is optional, but does thicken up the soup a bit which my family loves 🙂

While the soup is cooking, melt the butter in a pan and then add the flour. Cook for 3-4 minutes.

When the timer is up, quickly releasing the pressure by CAREFULLY turning the venting knob from sealing to venting. When the pressure is released, Remove the lid and turn the Instant Pot back to saute mode.

Add the slurry to the soup and stir. Add the milk and chopped spinach and stir until spinach is wilted, about 3-4 minutes.

Serve and enjoy! 🙂

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Ashton

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Print Recipe
Instant Pot Chicken Noodle Soup
A simple way to make this delicious comfort food in the Instant Pot or Pressure Cooker.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 15 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 15 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion, garlic, celery, spinach and carrots and set aside. Dice the chicken and season with salt and pepper. Turn the Instant Pot to Saute mode and allow it to heat up before adding 2 Tbsp of olive oil.
  2. Add the onion and garlic and saute for 2-3 minutes. Add the celery and carrots and cook for another 2-3 minutes.
  3. Add the chicken, chicken broth, seasonings and egg noodles and stir.
  4. Close the Instant Pot lid, turn the venting knob to sealing and cook on HIGH pressure for 6 minutes. While the soup is cooking, melt the butter in a pan and then add the flour. Cook for 3-4 minutes to make a slurry which will help thicken the soup. This is optional.
  5. When the timer is up, quickly releasing the pressure by CAREFULLY turning the venting knob from sealing to venting. When the pressure is released, Remove the lid and turn the Instant Pot back to saute mode.
  6. Add the slurry to the soup and stir. Add the milk and chopped spinach and stir until spinach is wilted, about 3-4 minutes.
  7. Serve and enjoy!
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