All recipes tested, tweaked, and obtained from sallysbakingaddiction.com

As the winds of autumn sweep through the kitchen, and you lose track of what to do with all of the canned pumpkin you’ve been saving, take a break, look at these recipes, and bake up a little piece of fall.

Pumpkin Chocolate Chip Oatmeal Cookies

These soft and chewy cookies are perfect for a quick and easy breakfast, or whenever you want something sweet!

Prep time:  Cook time:  Total time:  Servings:

25 mins         20 mins        50 mins        30 cookies

Ingredients

• 2 cups + 1 tbsp all purpose flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice
• ½ tsp salt
• 1 ½ cups rolled oats
• 1 tsp espresso powder
• 3 tbsp maple syrup
• 1 cup unsalted butter, melted and cooled
• ¾ cups brown sugar
• ½ cups granulated sugar
• 1 egg yolk
• ¾ cups pumpkin puree
• 2 tsp vanilla extract
• 1 ½ cups chocolate chips

Directions

1. Mix dry ingredients together.
2. Mix sugar and butter in a large mixing bowl, add the rest of your wet ingredients

(be sure to remove excess water from your pumpkin).

1. Slowly add in your dry ingredients and chocolate chips.
2. Chill the dough for around an hour.
3. Preheat your oven to 350 degrees Fahrenheit.
4. Roll out roughly two tablespoons of dough and place them on a parchment lined baking sheet.
5. Bake them for 13-14 minutes. Then, take them out of the oven and let them sit for five minutes, before placing them on a cooling rack.
6. Enjoy!

Pumpkin Chocolate Chip Muffins

These breakfast muffins are super quick and easy to make and are guaranteed to make your morning a little bit tastier!

Prep time:  Cook time:  Total time:  Servings:

20 mins       18 mins        45 mins       12 muffins

Ingredients

• 1 ¼ cups all purpose flour
• ¾ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• ½ tsp cinnamon
• ½ tsp espresso powder
• ¾ cups butter, melted and cooled
• ½ cups granulated sugar
• ¼ cups brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 2 tbsp milk
• 1 ½ tsp vanilla extract
• 1-2 cups of chocolate chips (Measure with your eyes)

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Mix dry ingredients and chocolate chips (Mixing chocolate chips into the flour helps keep them from sinking to the bottom of your batter).
3. Mix wet ingredients into a large mixing bowl (Be sure to remove excess water from the pumpkin).
4. Slowly add wet ingredients to the dry.
5. Grease a muffin tin or line it with muffin cups.
6. Fill batter evenly into each cup, and bake for 17-19 minutes.
7. Take the muffins out of the oven and let them cool in the tin for roughly ten minutes. Then, remove them and place them on a cooling rack.

Tips and Tricks

1. You can add deeper flavor to your baked goods by browning your butter. This is done by keeping your butter on the stove even after it’s melted. You should take it off the burner when it has a deep brown color, and a nutty aroma.
2. To remove water from your pumpkin puree, you should use cheesecloth to dry it more.
3. Using espresso powder is optional in both recipes, but adding it helps bring out the flavor of the chocolate.
4. If your oven has two racks and you want to make more than one batch of cookies at a time, you can bake them in the oven for half of the time. Then you can place the pans on the opposite racks, and bake them for the remaining amount of time.