Pumpkin Pie Chocolate chip Cookies

Happy middle of the week! You've made it this far, so I think you deserve a treat. A slightly spiced, softly chewy, chocolate filled treat! Here is the Recipe.

Pumpkin Pie Chocolate Chip Cookies

1/2 cup canned pumpkin pie puree

1/2 cup earth balance melted

1 cup sugar

2 Tbs non dairy milk

1 1/2 teas vanilla extract

1 3/4 cup whole spelt flour or whole wheat pastry flour

1/4 cup arrowroot

1 teas baking powder

1/2 teas baking soda

1/4 teas salt

1/2 cup or more chocolate chips

Cream together the pumpkin pie puree, margarine, sugar, and vanilla. Mix in the flour

arrowroot, baking powder, baking soda, and salt. You can mix wet and dry ingredients separately and then combine if you would like. I prefer the simplicity of using one bowl. I pour the dry ingredients on top and then stir them together a bit before fully combining with the wet ingredients. Stir in the chocolate chips. drop spoonfuls of batter on parchment paper lined baking sheets and bake in an oven preheated to 350 degrees. Bake for 15 -20 min.

If you can't get enough of the pumpkin pie and chocolate combination, add some pumpkin pie puree to your hot chocolate as well, and don't forget the ricemellow creme. I actually made this recipe a bit too thick, so still working out the kinks with this one.

Whip up a batch of cookies, heat up some cocoa, and enjoy the rest of your week. The weekend will be here before you know it!

Pumpkin Pie No-bake Bars

When your in the mood for chocolate but have no chocolate chips or bars, no-bake cookies do the trick. I decided to be inventive and throw in some pumpkin pie puree, inspired by the chocolate pumpkin pie I made one year for Thanksgiving. These no-bake cookie bars turned out quite delicious. Chocolaty, deeply rich, and with a hint of Autumn spice, this dessert is a crowd-pleaser, or in my case a husband-pleaser.

I used this recipe, and added about 3 tablespoons of canned pumpkin pie puree. Then I spread it into a square dish, and popped it into the freezer for about an hour, for faster cooling time. Slice, serve, and top with some Ricemellow Creme. Yum!

Pumpkin Pie Brownies

Here it is, Vegan MoFo day 2!

Tis the season for pumpkin! Pumpkin on my table and pumpkin in the pantry. What's a girl to do? Make Pumpkin Pie Brownies of course! I heard the calling and found a recipe in the book, Vegan Cookies Invade Your Cookie Jar. Alternatively you can find the recipe at this site. I would highly recomend it!

You mix up the brownie base and the pumpkin pie filling seperately.

Spread the brownie mixture down into your pan and pour the pumpkin on top. Unfortunatly parchment paper does not make pictures very pretty, but fortunately it keeps my baking dish oh so clean.

Then let the beauties cool. Matt and I couldn't last for the full 1 hour and a half cooling time in the fridge, but here is a a picture of the brownies cooled to perfection. Delicious. Hope you try them!