It’s Pumpkin Season & I’m Fully Embracing It

As a little girl, I dreamed of becoming.. a lawyer. For no particular reason other than the fact that my dad was a lawyer, my grandfather (his father) was a lawyer, and just about every other relative on that side of the family – is a lawyer. The whole princess thing was never much of an interest to me, so I figured I would just go for it and carry on the tradition. Of course as I grew up and realized what exactly that would entail, I clearly missed that calling by a long shot.

I do feel like I have a bit of natural lawyer in me; I enjoy helping people solve their problems, I’m a good listener, and I can never pass up on a good argument. My dad and I share a lot of the same traits, sometimes I even have to stop and have an “I’m turning into my father” moments. He’s one of the goofiest, most caring, compassionate, and hard-working people I know. Through our many tough moments, he has taught me the value of self-worth, discipline, and working hard to get what you want in life. I am who I am because of him, and that is something I will never be able to thank him enough for.

This recipe and photography was inspired by my grandfather’s old leather chairs that sat parallel to each other in his law firm. They now sit in what we refer to as out “quiet” room and I just adore them. I can’t help but think my dad learned many of his first life-lessons from my grandpa in the same room that these two chairs once occupied. They were given to Chad and I when we first moved into our apartment from my grandma‘s house, and are used almost daily. I do a lot of my writing in these chairs, in fact I’m writing to you from one now. I couldn’t imagine filling this room with anything different; they are worn, torn, squeaky and constructed well before my time. That is exactly why I love them.

I’ve been feeling a bit uninspired/distracted by the themes and trends happening on social media lately. Although I love crisp, white, and marble backgrounds or millennial pink ceramics, it’s not who I am. I don’t own those things and I’m not going to conform to fit this “image.” As I was putting together the last few ingredients of this recipe, I caught an image out of the corner of my eye that stopped me in my tracks. The sun was setting through our old apartment windows, casting the warmest light onto the edge of my old leather chairs. This was what I was waiting for.

I may be biased but Ohio has the best seasons. There is nothing quite like fall in a football town with great pizza at every corner, and farmers markets galore. You can literally pick pumpkins and sip on apple cider while watching four different football games in your favorite pair of ripped jeans, every.single.weekend. I didn’t think I was ready but here I go – it is PUMPKIN season! I’m not ashamed, I will never regret it, and I am definitely sure that this might make me basic. But I’m READY.

To kick of the most wonderful time of the year, I had to stick with an all time favorite and make some classic chocolate chip cookies with a big old hint of pumpkin! I love pumpkin so much that I could honestly eat it plain and be completely content. But there’s no need for all of that with these all-natural cookies! They are very easy to make, contain zero grams of refined sugar, and actually taste like pumpkin. I only use about 3 tablespoons of organic honey and 1/2 cup of dark chocolate chips, which can be substituted out for raisins, cacao nibs, or even left completely plain if you really want to avoid any added sugars.

This recipe makes 12-16 guilt-free and delicious pumpkin cookies. I hope you love them as much as we do!


Healthy Pumpkin & Chocolate Chip Cookies

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What You Will Need

  • 1 cup pumpkin purée
  • 1 egg + 1 egg yoke
  • 3 tbsp. honey
  • 1 tsp. coconut oil
  • 1 tsp. vanilla extract
  • 1 and 1/4 cup whole wheat flour
  • 1 tbsp. pumpkin pie seasoning
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of sea salt

In a large mixing bowl, cream together the pumpkin purée, eggs, honey, coconut oil, and vanilla extract. Whip until evenly incorporated and smooth in texture.

In a separate mixing bowl, carefully sift the whole wheat flour, baking soda, baking powder, and dash of salt. (Sifting whole wheat flour separates some of the left behind shell from the flour. Without sifting, baking with whole wheat flour can cause a very dense texture.)  Next, add in your pumpkin pie seasoning and stir until combined. Add your wet ingredients into the dry ingredients and fold together making sure to mix out any pockets or lumps.

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Add in your desired toppings such as dark chocolate chips, raisins, cacao nibs, or even pecans and continue to fold into the batter. When finished, drop the cookie batter onto a parchment lined baking sheet, leaving about 1 inch between each placement.

Bake for 10-12 minutes at 350ºF

*These cookies bake very quickly and I even preferred them a bit “underdone.” As they cool, they do tend to become dry if you over bake them. Once you see the tops of the cookies become “matte” or less shiny, I would take them out and let them cool. 

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