One thing that’s bringing me a lot of joy these days is that my 7-year-old son is taking an interest in helping me in the kitchen. Now, let me start by saying that my time in the kitchen is typically a solo sport. I love the time alone, and it’s almost meditative to zone out while I cook. But I will absolutely take any time this guy wants to spend with me, and I’m thrilled he’s taking an interest in cooking.

Much like me, my little guy has a sweet tooth. So the majority of our cooking adventures involve chocolate chips. This month, we decided that we wanted to bake something pumpkin, so we tried our hand at Pumpkin Chocolate Chip Cookies. I basically threw this together based on what we had in our pantry, and this happy accident turned out to be really yummy.

RECIPE:

Mix dry ingredients and set aside:

2 CUP Flour

I CUP Sugar

2 TSP Salt

2 TSP Cinnamon

2 TSP Baking Powder

I TSP Baking Soda

Mix wet ingredients:

1 Egg

I TSP Vanilla

I CUP Canned Pumpkin

1/2 CUP Coconut Oil, melted

I TSP Milk of Choice (I used vanilla almond milk.)

Add in dry ingredients 1 TBPS at a time.

Fold in 2 CUP Chocolate Chips. (I used a mix of milk and dark, but any will work.)

Place dough in the refrigerator for 30 minutes.

Bake at 350 for 15 minutes.

Let cool for 10 minutes. If you can…

Let me know if you make these and what you think. I can’t wait to hear!

XOXO,

Molly B.