Pumpkin Cheesecake with Pecan Cookie Crust

Pumpkin Cheesecake with Pecan Cookie Crust

Hi, my name is Mandy and I’m REALLY late to the pumpkin game. I had to squeeze it in before Thanksgiving was over because pumpkin will then be a thing of the past and we’ll be bombarded with all things Christmas and minty. Truth is, I’ve actually created a handful of pumpkin goodies this season, but obviously haven’t been very good at sharing them here – I guess I’ll be prepared for next autumn though! I’m a pro at having fun and making a mess in the kitchen, but not so good at writing down measurements, photographing, and sitting down to write a how-to post. I’m making an early resolution for next year to be better about that. Heck, since Willow is so good with writing and spelling these days, maybe she can type them up for me 😉

(super quick…I wanted to say a HUGE thank you for all of your lovely comments, messages, and emails concerning my previous post. You guys are the BEST!)

The idea for this recipe came to me while falling asleep one night…like many ideas. Luckily I jotted things down before I passed out. Raise your hand if that’s happened to you! You say to yourself, “oh, I’ll remember it” and then wake up to everything all fuzzy. Good news is that this only took two trials to make it a reality! In the past, I had always made my crusts with either walnuts, almonds, or a combo of both. The idea that came to mind was for a buttery, almost cookie-like crust to be paired with a creamy, tangy filling. And how do you achieve a buttery richness without actual butter or oil??? PECANS!! And the addition of coconut butter just takes it over the edge. Baking the crust also helps bring out the butteriness and gives a nice slightly crispy texture.


{vegan, grain-free, gluten-free, soy-free, oil-free, refined sugar-free}


For the crust:

  • 2 cups raw pecans
  • 3 Tablespoons softened coconut butter*
  • 2 Tablespoons coconut sugar
  • 1 Tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 – 1/4 teaspoon Himalayan salt (optional)

For the filling:

  • 1 1/2 cups raw cashews (soaked for 4 hours)
  • 1/2 cup COYO plain yogurt**
  • 1/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/4 cup pure maple syrup
  • 2 Tablespoons softened coconut butter*
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • pinch Himalayan salt (optional)

*NOT coconut oil. To soften the butter, you can either place the jar in a bowl of hot water or gently warm some in the oven while preheating.

**I have not tried this with any other coconut yogurt. I LOVE COYO because they don’t add sweetener, gums, citric acid, or natural flavors. I also love how thick their yogurt is! If you do use a different brand, you might need to add a little more cashews.


  1. Preheat oven to 350°F.
  2. Add the pecans into a food processor and pulse into fine pieces. Next add the remaining crust ingredients and pulse until a crust-like texture is formed (should stick together when you squeeze it with your fingers). If it doesn’t seem to hold together, then add a little more softened coconut butter.
  3. Press the crust into the bottom of a springform pan until evenly spread out and gently pierce with a fork all over. I used this 7″ pan. You can use muffin/tart tins if you don’t have a springform pan*
  4. Bake for 8-10 minutes or until the crust is golden. If using muffin tins, check at the 5 minute mark. Remove from oven and allow to cool.
  5. While the crust is cooling, add all of your filling ingredients into a high-speed blender and mix until smooth. You can adjust the sweetness level (or salt) if desired. Once the crust is cooled, pour the filling over it and smooth out with a spatula. I also gently tap the pan against the counter to release any bubbles.
  6. Transfer the cheesecake to the freezer to chill for about 6-8 hours (best overnight). Allow to sit at room temperature for 15 minutes, then slice and enjoy! Great topped with cinnamon, coconut whipped cream, or a scoop of vanilla ice cream! Store any leftovers in an airtight container in the freezer.

*If using muffin tins, use a strip of parchment paper in each cup before pressing in the crust. This will make for easier removal once the cheesecake is set (see photo below).

Pumpkin Cheesecake with Pecan Cookie Crust

For blogging purposes, I used most of the crust in my 7″ springform pan and the remaining to make 12 mini tarts. If you do use a springform pan, I probably wouldn’t go any bigger than a 9″ because it would be a fairly thin cheesecake (crust and filling). Had I used the full recipe in my 7″ springform pan, there would be a generous layer of crust and thicker filling.


Pumpkin Cheesecake with Pecan Cookie Crust

And here’s what the little tarts look like…I went heavier on the crust with these because I LOVE crust ❤

Pumpkin Cheesecake with Pecan Cookie Crust

I have another recipe coming (hopefully sooner than later) using this crust and it may or may not involve chocolate…stay tuned.

HAPPY THANKSGIVING to those celebrating!

Thanks for stopping by!

Pumpkin Tapioca Pudding

Are you tired of pumpkin recipes? Not yet? Good! Because I have an insanely easy recipe for you today. I almost didn’t share it because it is so easy and tapioca pudding isn’t anything new, but my family enjoys this so much that I decided to type up a little post for it.

I meant to share this earlier in the week, but I got wrapped up in the WORLD SERIES!!!! What an amazing Game 7! We are over the moon that the Cubs did it!!! 

But back to this recipe…

When I created this, I thought it looked a little naked. Like it needed something to go with it. I brainstormed AIP friendly sauces and toppings, but none of them seemed exciting. Then my friend, Natalie, over at Feasting on Fruit, posted her recipe for a Date Caramel Sauce and I knew instantly that I found what I was looking for! PERFECT match! If you’re not following an AIP diet, you could top it with whipped cream, chocolate sauce, and/or chocolate chips. You’ll see a photo below with some chocolate chips sprinkled on top…that would be Willow’s handy work 😉

My family and I prefer eating this pudding warm, right off the stove with a little caramel sauce swirled in. 

Pumpkin Tapioca Pudding

{AIP, oil-free, vegan}

Serves 4

What you need:

  • 1/3 cup small tapioca pearls
  • 1 cup filtered water*
  • 1 can coconut milk (13.5 oz)*
  • 1/4 cup pumpkin purée 
  • 3 tablespoons pure maple syrup 
  • 1/2 teaspoon Ceylon cinnamon
  • 1/4 teaspoon turmeric
  • Dash of ginger powder
  • Pinch of Himalayan salt
  • Optional: vanilla bean powder (or extract) or ground cardamom.

* For an even creamier option, use coconut milk instead of water. I use Trader Joe’s organic canned coconut as it doesn’t contain any gums/thickeners. I don’t recommend using lite coconut milk.

How to:

  1. In a small pot, combine the tapioca pearls and water. Allow to soak for at least an hour.
  2. Do not drain the water – add the remaining ingredients (except if you’re using vanilla extract) to the pot and heat over medium, stirring frequently.
  3. Once the mixture begins to lightly boil, reduce the heat to low-med and continue to cook until the pearls are translucent, stirring often. This should take about 10-15 minutes.
  4. Once the pearls are translucent and the mixture has thickened, remove from heat. At this time, you can add in vanilla extract.
  5. You can eat this warm or cold. It will thicken even more once chilled in the fridge.
  6. Top it with extra cinnamon, a sprinkle of coconut sugar, chocolate chips, cardamom, coconut whipped cream, or our favorite…Natalie’s Caramel Sauce!! 

Pumpkin Tapioca Pudding
Pumpkin Tapioca Pudding
Thanks for stopping by!


Baked Cinnamon Mini Donuts {AIP, Vegan}

Just when I thought gluten-free baking had its tricky moments, I dove head first into the grain-free, nut-free baking world and it is 100 times harder than I thought! So many failed attempts with either gummy textures or mushy. Upon researching, I learned that AIP baked goods, more often than not, produce a different texture and unless grain-free is all you’ve ever known, it might also take some time to get used to. During my MANY trials, I also learned the importance of two things:

  1. DO NOT over mix the batter.
  2. Allow baked goods to cool completely before eating…this was VERY hard for me.

Have I scared you away? Haha! I promise these donuts are delicious and picky eater approved. I have written here that this recipe makes 12-14 donuts and I say this because Miss Willow will eat the batter by the spoonfuls! Each time I’ve made them, she helps herself to the bowl, leaving me to estimate how many it officially makes 😉

If you’re not on an autoimmune diet, I do have two other donut recipes on the blog and both use gluten-free (all purpose) flour and nuts. Check them out HERE and HERE.

Since I have made this recipe a gazillion times, I have added notes on variations, but I cannot attest to any other flours (coconut, banana, sweet potato, etc.).

Baked Cinnamon Mini Donuts {AIP, Vegan}


Makes 12-14 mini donuts

What you need:

  • 1 cup Otto’s Naturals Cassava Flour*
  • 1/4 cup coconut sugar
  • 1 Tablespoon Ceylon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 3/4 cup coconut milk (gum-free)*
  • 1 teaspoon apple cider vinegar
  • 1/4 cup pumpkin puree*
  • 1/4 cup softened coconut butter*

For coating:

  • 2 Tablespoons coconut sugar (or maple sugar)
  • 1-2 teaspoons Ceylon cinnamon

*NOTES: I buy the cassava flour from Natural Grocers, but you can also find it on Amazon. I use Trader Joe’s canned organic coconut milk as it is free from any gums or strange additives. Instead of pumpkin puree, you can use unsweetened applesauce and they’re just as delicious! As for the coconut butter, I have also used half coconut butter + half coconut oil or all coconut oil…all three variations produce a very similar texture and flavor, so it comes down to preference or what you have on hand.

How to:

  1. Preheat oven to 350°F and grease your mini donut pan(s).
  2. Combine the coconut milk + ACV, set aside.
  3. In a large bowl, mix together the coconut sugar and coconut butter until well combined. I actually like to use my stand-up mixer for this to kind of cream it together until it resembles a sand-like consistency.
  4. Next add in the remaining wet ingredients (applesauce, milk + ACV) and mix until thoroughly combined.
  5. Then add in all of your dry ingredients and mix until just combined – be careful not to overmix. The batter will be VERY thick and you’ll be tempted to add in extra milk to thin it out, but resist that temptation!
  6. Pipe the batter into your donut pan – fill it almost up to the top (the batter will not rise like usual donuts) and using your fingers or a small spatula, flatten/smooth down the batter. If you don’t have a piping bag, grab a Ziploc bag, spoon the batter into it, seal it and snip off a corner.
  7. Bake for 15-18 minutes or until a toothpick comes out clean. Remove from oven and allow to set in the pan for another five minutes. While they’re setting, combine the mixture of cinnamon and coconut sugar in a Ziploc bag.
  8. Remove the donuts from the pan and shake them in the bag of cinnamon + coconut sugar. Allow them to set on a cooling rack until completely cool. Another option is to remove the donuts from the pan and allow them to cool, brush them with melted coconut oil and dunk them in a bowl of cinnamon + coconut sugar. OR dunk them in melted chocolate for a more decadent version (although, that last option isn’t AIP friendly)!
  9. Enjoy! I recommend pairing them with a hot mug of tea or apple cider.

***These donuts are best eaten the day they’re made – so make them and share!

Here is a very ugly, but real photo of what they look like when they first come out of the oven…they won’t look perfect, but coated in cinnamon + coconut sugar will make everything better!

Baked Cinnamon Mini Donuts {AIP, Vegan}
Baked Cinnamon Mini Donuts {AIP, Vegan}
Baked Cinnamon Mini Donuts {AIP, Vegan}
Thanks for stopping by!


REVIEW: October Favorites


I just love the month of October and I think it’s safe to say that it’s my favorite and I’m a bit sad that it’s already over! Perfect weather, beautiful colors, all things pumpkin and cozy sweaters. Just the other day, Willow came up to me and said, “October is fun to say!” So there you have it, October is pretty fantastic.


Kite Hill Almond Ricotta >> A bit on the pricey side, but super convenient and ABSOLUTELY delicious! We used it to make lasagna roll ups one night. Kite Hill is a Whole Foods Exclusive brand (only sold at WF).

Theo Kids Crunch Bar >> Move over Nestle Crunch, here is a waaaaay better version and healthier. I bought these from Natural Grocers for Willow and stole a square to sample it. I love that these bars aren’t overly sweet and the crunch factor is wonderful. Bits of almonds, puffed rice and puffed quinoa – it’s rather magical.

REVIEW: October Favorites

Cocomels Harvest Spice >> purchased at Natural Grocers

REVIEW: October Favorites

Nutiva Superseed Blend >> My love for Costco grows more and more with each visit. Our last trip we bought a 4-lb bag of organic coconut sugar (also Nutiva) for only $10!!! I almost bought four because that price is insane. But we also found this amazing blend of seeds (flax, chia, hemp) with coconut sugar and coconut. We’ve been adding it to smoothies and I’ve been sprinkling a tablespoon’s worth on top of my plain yogurt. The price escapes me at the moment, so when I find the receipt, I’ll update this post.

REVIEW: October Favorites

REBBL Maca Cold Brew >> purchased at Whole foods.

REVIEW: October Favorites

HUMM KOMBUCHA >> Pumpkin Pie Kombucha >> One of the MANY perks of living in Bend, OR is having Humm minutes away! We visit their tap room frequently, often times once a week. Not only are they the friendliest group of people, but every flavor makes me (and my belly) happy. When I got word that they had Pumpkin Pie Kombucha on tap, I knew we had to run at the chance to try it before it went away. Hubby went to fill our growler and was told it’s excellent with a dollop of whipped cream. So you better believe we did just that! The kombucha itself was out of this world – very reminiscent of their chai flavor, but more intense with pumpkin-y, gingery and vanilla-y notes.

IMG_6508 (1)

REVIEW: October Favorites

Humm’s Pumpkin Pie Kombucha with homemade maple-vanilla coconut whipped cream and a sprinkle of pumpkin pie spice. HOLY YUM!!!

KELAPO Non-Stick Coconut Oil Cooking Spray >> 2-pk for $4.97 @ Costco

We’ve been using this for several months, but I just keep forgetting to add it to my favorites! Most cooking sprays contain soy so you can imagine my surprise when I found this product. We first purchased it from Natural Grocers, but now Costco carries a two-pack for waaaaay cheaper! We don’t use it very often, but it certainly comes in handy when we need it – for “greasing” pans or for use with cooking pancakes.

REVIEW: October Favorites

Not food related, but another favorite this month happens to be a few toddler-friendly apps for the iPhone or iPad. We learned about Endless Alphabet from our naturopath and although it was the most expensive app we’ve ever downloaded, it has been hands down the best and incredibly educational. My mom downloaded the package deal and since we have family share for apps, we have them on our devices, too. They’ve been great for longer car rides and occasional use at home. Willow walks around telling me what various words mean, for example, just the other day she said to me, “Famished means very, very hungry.” New words are constantly added and I have to say, this app is the best I’ve come across. It helps with pronunciation, understanding the meaning of, and spelling. For Endless Alphabet, the child drags the letters to spell the word and then they give an example and explain the meaning.

REVIEW: October Favorites

REVIEW: October Favorites


Steelheart >> If you read last month’s favorites, you probably remember me mentioning this book. Well, I finished it and LOVED it! This book had it all (action, suspense, love and more) and hit all the emotions – I laughed a little, cried, got frustrated and jumped for joy…it’s been a long time since I’ve read a book like that. Now I need to get the second book in the series!!

Life and Other Near Death Experiences by Camille Pagan >> I chose this book as my Kindle First selection for the month of October (free download) and it did not disappoint. I needed a break from the mystery/suspense books I tend to gravitate towards and this was just what I was looking for. Easy to read, fun and thought-provoking. The main character, Libby, is diagnosed with an aggressive form of cancer AND her husband comes forward with some shocking news about their marriage all in the same day. As told through the eyes of Libby, we follow her journey to understanding all that has happened. I know that sounds depressing, but this book was surprisingly upbeat with plenty of humor. I will admit that I did cry while reading some of this – but I love how the story felt very real…not sugar-coated.

The Girl with All the Gifts by M.R. Carey >> I’m not very far along in this book, but so far it’s got my attention. My hubby and a friend recommended this book to me. From what I’ve gathered so far, it’s kind of a creepy, thrilling, zombie book. Hopefully I’ll have a better review of it up in next month’s post!

What I’m Watching:

How to Get Away with Murder Season 1 (via Netflix)

Josh and I have been slowly (very slowly) making our way through the series Justified, and have been for a couple of years. If you’ve never seen an episode, you must! We watch it through Amazon Prime.

I’m also still working through Bones Season 10.


Vegan Pumpkin Creme Brulee >> Feasting on Fruit >> This was SO good that we made it twice! I love Natalie’s recipes because they’re all gluten-free, soy-free and of course vegan. I’ve seen some vegan variations on creme brulee, but never tried them because they all called for soy and sometimes (more often than not) soy is hard to replace. Leave it to Natalie to use hemp tofu! The crunchy topping and creamy base made for a perfect treat!

REVIEW: October Favorites

Creamy Pumpkin Spice Chia Pudding >> Feasting on Fruit >> Here’s another recipe of Natalie’s that we’ve made a few times! We had this for breakfast a few mornings and on two occasions we paired it with some plain Kite Hill yogurt. Willow devoured hers and moved onto mine. Josh described the pudding as having an almost butterscotch-like flavor. I’m a big fan of chia pudding, even more so when it’s blended smooth, so this was perfect.

REVIEW: October Favorites

Layers of chia pudding and Kite Hill’s plain yogurt with my toffee sauce drizzled on top!

Smoky Jalapeno Black Bean Dip >> The Vegan 8 >> Are you surprised to see another Brandi recipe pop up in my favorites?! Ha! She’s the best! I loved this so much that I could have eaten it on its own with a spoon…but I refrained. We used it with tacos and also spread it on pizza crust for a taco pizza.

Vegan Baked Oil-Free Hushpuppies >> The Vegan 8 >> I have never tried hushpuppies before, but when I read Brandi’s post about them and scanned over the recipe, I knew we had to make them. You guys. I lost track of how many I ate!!! These are out of this world delicious! Buttery and incredibly flavorful despite having so few ingredients. We will be making these again very soon!

REVIEW: October Favorites

Low-Fat Vegan Gluten-Free Pancakes >> The Vegan 8 >> Some of you know that my oat sensitivity has returned and I am VERY sad. Many of my favorite recipes call for oats in some form (whole oats or flour) so I have had to find alternatives. With the leftover corn flour that we had to make Brandi’s hushpuppies, we made her low-fat pancakes and they were amazing! We added chocolate chips per Willow’s request and after the first few bites she exclaimed: “They taste like chocolate chip cookies!” I loved the texture of these pancakes and they reminded me of a smoother cornbread in pancake form.

REVIEW: October Favorites

I combined some Yumbutter Almond Butter with pure maple syrup and drizzled it on top. These pancakes are fantastic!

Creamy Sriracha Sauce >> Veggies Don’t Bite >> The sauce queen (aka Sophia) strikes again and she nailed this spicy, creamy creation. I even kicked myself for not thinking of the combo myself seeing as tahini and sriracha are staples in our house! Not going to lie, I ate a couple of small spoonfuls before finally drizzling it over tacos. I later used the leftover sauce to make chickpea mash (instead of using mayo) and it was incredible!

REVIEW: October Favorites

In place of vegan mayo, I used Sophia’s Creamy Sriracha Sauce to make chickpea mash – I also dipped raw broccoli florets in the sauce…YUM!

3-Ingredient Vegan Caramel Sauce >> Plant Strong Vegan >> I feel like I have to try every vegan caramel sauce that surfaces and when I saw Margaret post one, I jumped on it. Rich, smooth, decadent and oh so delicious! I dipped apples in it, drizzled it over smoothie bowls, and made a latte with it. Her recipe is SO simple, but darn good!!! Definitely adding her recipe into rotation!

REVIEW: October Favorites

Margaret’s caramel sauce drizzled over pumpkin oats.

Sliceable Cashew Cheese >> Yum Universe Cookbook >> We’ve been making this cheese for a while now, but this last month I finally decided to play around with flavors. I added sun-dried tomatoes, garlic and basil…WOW! Enough said.

REVIEW: October Favorites

For those who don’t follow me on Instagram, I am offering my Pumpkin Spice Body Butter (available for purchase through Etsy). It’s made with my own essential oils blend (cinnamon bark, nutmeg, ginger, clove and vanilla) along with a pinch of pumpkin spice. This is a seasonal body butter blend, available through the end of November. I also now have Lavender, Lavender-Vanilla, and Vanilla Body Butters for sale permanently (or until the weather gets too hot). All of my body butters are made with organic ingredients and triple whipped for a light, airy texture. They leave your skin feeling soft and moisturized – the combination of shea butter, coconut oil and avocado oil help to heal even the driest skin!


REVIEW: October Favorites

REVIEW: October Favorites

Thanks for stopping by!

RECIPE: Pumpkin Chocolate Chip Cookies

It’s the season of all things PUMPKIN!!! My absolute favorite time of year. Crisp air, leaves changing, apples galore and cozy sweaters. And BAKING! After a few months of very limited oven use, we make the switch to roasted veggies, potatoes and LOTS of baked goods…such as cookies. I had this vision in my head of a pumpkin molasses cookie and as soon as the weather cooled down, I started running trials. I cooked up some dried garbanzo beans and saved some brine for an “egg” – used applesauce, did an oil-free batch, played with flours and sweeteners. The first batch turned out way too cake-y for my liking, but got the thumbs up from our toughest critic…Willow. Second batch was still too cake-y and a bit too much molasses – yes, I said too much molasses. Third and fourth trials got closer, but just didn’t grab me. Let me share that through all of the mess up trials, Willow gave each one a thumbs up…clearly in it for the chocolate chips. Fifth batch was a giant win. A slightly crisp initial bite with a soft, chewy center. Exactly what I was looking for! I knew it was the best batch yet when Willow’s eyes lit up with the first bite and asked for a second one when the first cookie wasn’t even half eaten.

RECIPE: Pumpkin Chocolate Chip Cookies

Before I dive into the recipe, I have to share one of my favorite kitchen gadgets. A couple of years ago, my parents bought us this amazing little Cuisinart Spice and Nut Grinder. Since this came into our lives, we buy whole spices and grind the seeds ourselves, along with making a lot of our own flours. Literally within seconds you can turn rolled oats into oat flour. Yes, a Vitamix can do the same thing, but this is easier clean up and faster.

RECIPE: Pumpkin Chocolate Chip Cookies

RECIPE: Pumpkin Chocolate Chip Cookies

Homemade oat flour

PUMPKIN CHOCOLATE CHIP COOKIES: {gluten-free, soy-free, refined sugar-free, vegan}

Yields 16 cookies (more or less depending on how big you make them)

What you need:


  • 3/4 cup oat flour
  • 1/2 cup finely ground raw pecans (flour-like; be careful not to grind too long, it will turn into a butter)
  • 4 TBSP raw coconut sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp Himalayan salt


  • 3 TBSP pumpkin puree
  • 1 TBSP avocado oil (or coconut oil, melted)
  • 1/2 TBSP molasses (1 TBSP for molasses lovers)
  • 1 tsp pure vanilla extract
  • 1/4 cup mini chocolate chips

RECIPE: Pumpkin Chocolate Chip Cookies

How to:

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, combine all the dry ingredients (except chocolate chips). Whisk until incorporated and if you need to, use your fingers or the back of a spatula to break up the pecan clumps.
  3. In a small-med bowl, combine the wet ingredients until smooth.
  4. Add the wet ingredients to the dry ingredients bowl. Stir until evenly incorporated, no signs of dry “flour.” Then fold in the chocolate chips. The dough will be slightly sticky
  5. Using your hands or a small cookie scoop, form small balls. My cookie scoop was a bit smaller than a tablespoon measure. Place them on the baking sheet and flatten with the back of a spatula or wooden spoon. You can press in extra chocolate chips to each cookie at this time, if you’d like.
  6. Bake for 12-16 minutes or until the cookies no longer look sticky/wet and can easily be removed from the baking sheet without sticking.They’ll be slightly golden brown. If you’re looking for a super crispy cookie, bake them for a few minutes longer, but keep a close eye on them so as not to burn them. Our oven is awful and we have to always cook/bake things far longer than called for. I baked a trial for 22 minutes and they turned out crispy inside and out. For a softer/chewier center, stick to the initial baking time.
  7. Remove from oven and allow the cookies to cool on the baking sheet for five minutes. Transfer to a cooling rack and ENJOY!

RECIPE: Pumpkin Chocolate Chip Cookies

I had to distract Willow with some bad dancing and singing to allow the cookies to cool a bit. This kid is a chocoholic, so patience doesn’t come easy. Be glad that there weren’t any photos to document that portion of our baking session.

RECIPE: Pumpkin Chocolate Chip Cookies

RECIPE: Pumpkin Chocolate Chip Cookies

These are best eaten the first day or two, which is pretty easy to do! If you do have leftovers, store them in an airtight container (preferably a cookie tin).

While we were waiting for the cookies to bake, Willow asked to play around with the camera…here’s a small collage – I picked my favorites from the 50 that she took! I’m rather impressed that she managed to get some selfies in there.

willow pics

RECIPE: Pumpkin Chocolate Chip Cookies

RECIPE: Pumpkin Chocolate Chip Cookies

What’s your favorite pumpkin recipe?!