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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Pressure Cooker Cookies and Cream Cheesecake


Omg! As if I needed another reason to love my Instant Pot… seriously, this is the best cheesecake ever! Haha! 

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

Instant Pot 101
Grab your ingredients and let’s get started! 


Start out by crushing 10-12 Oreo cookies to make the crust for your cheesecake. Mix with 1/2 tsp sugar and 2 TBSP of butter. 


Spray your 7-Inch Springform Pan with non-stick cooking spray. Then pour the crust mixture in and spread evenly in the bottom of the pan. Place the springform pan in the freezer while you prepare the filling. 


For the filling: Mix the cream cheese and sugar until smooth. 


Add the eggs one at a time and mix until fully incorporated. 


Add the heavy cream, flour and vanilla and mix well.



Fold in the white chocolate chips and more crushed Oreos. 

Pour the mixture into the Springform Pan


Cover the pan with a paper towel and then a piece of aluminum foil.


Place the springform pan on a trivet and carefully lower it into the pressure cooker.


Close the lid, secure the venting knob and cook on HIGH pressure for 40 minutes. Allow a 15 minute natural pressure release before quickly releasing any pressure that is left. 


Allow the cheesecake to cool for at least 6 hours before adding the toppings. 

For the toppings: Place the white chocolate chips in a bowl and pour the heavy cream over them. Put the bowl in the Microwave and cook for 1 minute, stirring every 30 seconds until melted completely. 


Drizzle overtop of the cheesecake and add more Oreo crumbs. 


Enjoy! 


Tools needed: 

7-inch Springform Pan

Instant Pot/Pressure Cooker

Pressure Cooker Cookies and Cream Cheesecake

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A delicious Cheesecake recipe for the Instant Pot or Pressure Cooker.



Credit: fromarvadawithlove.com

Ingredients

For the crust:

-10-12 Oreo cookies crushed

-2 TBSP butter melted

-1/2 tsp sugar For the filling:

-16 oz cream cheese (room temperature)

-1/2 cup sugar

-2 tsp flour

-2 eggs

-1/4 cup heavy cream

-1 TBSP vanilla

-1/4 cup white chocolate chips

-2-3 Oreo cookies crushed For the topping:

-3/4 cup white chocolate chips

-1/4 cup heavy cream

-4-6 Oreos crumbled

Directions

1.Spray your 7-inch springform pan with non-stick cooking spray. 

2.For the crust: mix the crushed Oreo cookies, melted butter and sugar then pour into the springform pan and press it down on the bottom of the pan. Place the springform pan into the freezer for 10 minutes.

3.For the filling: Beat the cream cheese and sugar until smooth, add the eggs and mix until fully incorporated. Add the flour, vanilla and cream and mix. Fold in the white chocolate chips and crushed Oreo cookies. Carefully pour the mixture into the springform pan. 

4.Cover the springform pan with a paper towel and then a piece of aluminum foil. Pour 1 Cup of water into the pressure cooker inner pot, then place the springform pan on a trivet and carefully lower the trivet into the pressure cooker. 

5.Cook on HIGH pressure for 40 minutes and then allow the pressure to release naturally for 15 minutes before quickly releasing the rest of the pressure. Allow the cheesecake to cool in the fridge for at least 6 hours. 

6.For the topping: melt the white chocolate chips and heavy cream in the microwave for 1 minute. Check every 30 seconds and Stir until smooth. 

7.When the cheesecake is cool, drizzle the white chocolate ganache over the cheesecake and top with crushed Oreos. 


Enjoy and feel free to share! 
Ashton 
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Cinnamon Chocolate Chip Banana Bread With Dulce de Leche

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Oh my gosh!! I’ve never tasted anything like this… A delicious spin on a favorite treat! I have made it in the Instant Pot and in the oven and it is simply incredible either way! If you’ve never heard of the Instant Pot, start here: Instant Pot 101: Tips, Tricks and Must-Have Accessories.

If you’ve never heard of Dulce de Leche it’s a delicious caramel-like sauce that can be served with desserts… or eaten with a spoon, haha!! It’s so tasty, so I decided to add it to my banana bread recipe and it turned out amazing!

 

Grab your ingredients, and let’s get started!

Start out by sifting the flour, salt, cinnamon and baking soda. Set aside.

 

 

Using a Mixer, Beat the butter and two kinds of sugar until smooth.

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Add the mashed bananas, yogurt, vanilla, eggs and mix. Then slowly add the dry ingredients and mix well.

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Fold in the chocolate chips.

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Spray a 7-inch springform pan with non-stick cooking spray. Pour batter into the pan. Add Dulce de Leche to the top along with another handful of chocolate chips.

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For the Instant Pot: Add 1 Cup of water to the Instant Pot.  Cover springform pan with foil, place on trivet and lower into the Instant Pot. Cook on HIGH pressure for 60 minutes. Allow a 10 minute natural pressure release before quickly releasing the pressure.

 

For the oven: Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely before cutting.

Serve and enjoy!

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Click here for a simple Instant Pot Dulce de Leche recipe!

Tools needed:

Instant Pot

7 inch Springform Pan

Stand Mixer

Cinnamon Chocolate Chip Banana Bread with Dulce de Leche

  • Servings: 8
  • Difficulty: easy
  • Print

A simple and delicious way to prepare this dessert. Includes an Instant Pot recipe as well as an oven recipe.

Ingredients

-2 Cups Flour

-pinch of salt

-1 1/2tsp baking soda

-1 tsp cinnamon

-1/2 Cup white sugar

-1/2 Cup brown sugar

-1/2 Cup butter (1 stick) room temperature

-1/4 Cup Dulce de Leche

-1/4 Yogurt or sour cream

-1 tsp vanilla

-2 eggs

-2 mashed bananas

-1/2 Cup chocolate chips

Directions

  1. Sift the flour, baking soda, cinnamon and salt. Set aside.
  2. Using a stand mixer or hand mixer, beat butter and sugar until smooth.
  3. Add the eggs, mashed bananas, yogurt, vanilla and mix until combined.
  4. Add the dry ingredients and mix well. Fold in the chocolate chips.
  5. Spray a 7-inch springform pan with non-stick cooking spray. Pour batter into the pan. Add Dulce de Leche to the top along with another handful of chocolate chips.
  6. For the Instant Pot: Add 1 Cup of water to the Instant Pot. Cover springform pan with foil, place on trivet and lower into the Instant Pot. Cook on HIGH pressure for 60 minutes. Allow a 10 minute natural pressure release before quickly releasing the pressure. For the oven: Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely before cutting.
  7. Serve! Follow This recipe for a simple Instant Pot Dulce de leche recipe.

 

Enjoy and feel free to share!

Ashton

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Instant Pot Orange Dreamsicle Pie

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We live in Colorado and we get weekly produce shipments from a local produce company. This week we got a huge bag of oranges, and after making the Instant Pot Key Lime Pie earlier this week, I got the idea to try it with oranges and make a “Dreamsicle” pie. I recruited my two cutest kitchen helpers and they loved making their own pie! So simple, a child could do it…. (Literally) 🙂

For this recipe you’ll need a Springform Pan  and an Instant Pot with a trivet.

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Prepare your 7 inch Springform pan by spraying it with non-stick spray. Crush Graham crackers and melt the butter. Mix graham crackers, melted butter, sugar and cinnamon.

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Pour into Springform pan and press down to flaten the crust into the bottom of the pan. Place pan in the freezer for 5-10 minutes.

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To prepare the filling: beat the egg yolks then slowly add the can of condensed milk, yogurt, orange juice, vanilla and orange zest and sugar. Mix well.

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Pour the mixture into your prepared 7-inch Springform pan and cover with aluminum foil. Place pan onto a trivet.

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Add 1 Cup of water to your Instant Pot then lower your trivet into the pot. Secure the lid and venting knob. Cook on HIGH pressure for 20 minutes and then allow a natural pressure release for 10 minutes.

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Quickly remove the pressure and carefully remove your pie. Allow it to cool for at least 2 hours in the fridge before serving.

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Enjoy! 🙂

Tools needed:

7 inch Springform Pan

Instant Pot

Instant Pot Orange Dreamsicle Pie

  • Servings: 6
  • Difficulty: Easy
  • Print


Credit: fromarvadawithlove.com

Ingredients

Crust:

-1 Cup crushed graham crackers

-4 Tbsp melted butter

-1 Tbsp sugar

-1/2 Tsp cinnamon (optional)

Pie filling:

-1 14oz can sweetened condensed milk

-1/3 C Yogurt 

-4 egg yolks

-1/3 Cup orange juice

-2 Tbsp orange zest

-1/2 tsp vanilla

-1 tsp sugar

Directions

  1. Zest and juice oranges and set aside.
  2. Prepare your 7 inch Springform pan by spraying it with non-stick spray. Crush Graham crackers and melt the butter. Mix graham crackers, melted butter, sugar and cinnamon.
  3. Pour into Springform pan and press down to flaten the crust into the bottom of the pan. Place pan in the freezer for 5-10 minutes.
  4. To prepare the filling: beat the egg yolks then slowly add the can of condensed milk, yogurt, orange juice, vanilla and orange zest and sugar. Mix well.
  5. Pour the mixture into your prepared 7-inch Springform pan and cover with aluminum foil. Place pan onto a trivet.
  6. Add 1 Cup of water to your Instant Pot then lower your trivet into the pot.
  7. Secure the lid and venting knob. Cook on HIGH pressure for 20 minutes and then allow a natural pressure release for 10 minutes.
  8. Carefully Remove your pie and allow it to cool for at least 2 hours in the fridge before serving.
  9. Enjoy!

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Check out: Instant Pot Key Lime Pie

Feel Free to Share!

Ashton

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New to the Instant Pot?? Start here: Instant Pot 101: Tips, Tricks and Must-Have Accessories.