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Easy Chocolate Pumpkin Muffins

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Today’s recipe is a family favorite we make every fall, Chocolate Pumpkin Muffins!

 

EASY CHOCOLATE PUMPKIN MUFFINS 

These awesome muffins only call for 4 INGREDIENTS, they are a cinch to make, oh so good…super moist, absolutely delicious! If you are a fan of the pumpkin/chocolate combo, these are a must-try, sure to be a big hit! 

CHOCOLATE PUMPKIN MUFFINS

 

What You Need To Make Chocolate Pumpkin Muffins

A box of Devil’s Food cake mix, 1 can of pure pumpkin (15 ounces), pumpkin pie spice and semi-sweet chocolate chips – that’s it!

CHOCOLATE PUMPKIN MUFFINS (SUPER EASY)

 

How To Make Chocolate Pumpkin Muffins

Preheat Oven to 350 degrees F. and line a regular size 12-cup muffin pan with cupcake liners.

In a large bowl add the cake mix and pumpkin pie spice and mix well. Next add pumpkin, mix until well blended. Last, fold in one cup of chocolate chips until evenly mixed. Divide the batter evenly among the 12 muffins. Top each muffin with a few extra chocolate chips, lightly pressing them into the batter.

CHOCOLATE PUMPKIN MUFFINS TUTORIAL

Bake on middle rack of oven for 20-25 minutes (baking times will vary depending on your oven), be sure to check with a toothpick. When ready, remove from oven, allow to cool for a few minutes then transfer to cooling rack.

CHOCOLATE PUMPKIN MUFFINS (SUPER EASY)

These delicious muffins are great warm or cold. Best served with a tall glass of cold milk. Enjoy!

CHOCOLATE PUMPKIN MUFFINS (SUPER EASY)

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CHOCOLATE PUMPKIN MUFFINS (SUPER EASY)

 

EASY CHOCOLATE PUMPKIN MUFFINS 

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Ingredients

  • 1 box of Devil’s Food cake mix
  • 1 can 100 % pure pumpkin  (15 ounces)
  • 1 Tablespoon pumpkin pie spice
  • 1 cup semi-sweet chocolate chips, plus a little extra for topping the muffins 
Directions 

Preheat Oven to 350 degrees F. and line a regular size 12-cup muffin pan with cupcake liners. 

In a large bowl add the cake mix and pumpkin pie spice and mix well. Next add pumpkin, mix until well blended. Last, fold in one cup of chocolate chips until evenly mixed. Divide the batter evenly among the 12 muffins. Top each muffin with a few extra chocolate chips, lightly pressing them into the batter. 

Bake on middle rack of oven for 20-25 minutes (baking times will vary depending on your oven), be sure to check with a toothpick. When ready, remove from oven, allow to cool for a few minutes then transfer to cooling rack.

These delicious muffins are great warm or cold. Best served with a tall glass of cold milk. Enjoy!

 

Thanks for stopping by!

Cheers!

 

Pumpkin Chocolate Chip Cookies (Soft Batch)

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Celebrate the season with the perfect fall treat, Pumpkin Chocolate Chip Cookies!

Pumpkin Chocolate Chip Cookies (Soft Batch)

These soft batch, perfectly spiced pumpkin chocolate chip cookies have the wonderful combination of pumpkin, spice and everything nice…chocolate chips! If you’re a fan of pumpkin and chocolate you are going to love these delicious cookies. Adult and kid-approved, quick and easy recipe!

PUMPKIN CHOCOLATE CHIP COOKIES (SOFT BATCH) - Sweet Little Bluebird

 

WHAT YOU NEED TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES

Pure pumpkin puree, chocolate chips, flour, baking soda, baking powder, salt, pumpkin pie spice, sugar, butter, egg and pure vanilla extract.

Pumpkin Chocolate Chip Cookies (Soft Batch) - Sweet Little Bluebird

HOW TO MAKE HOMEMADE PUMPKIN PIE SPICE

If you don’t have Pumpkin Pie Spice and want to make your own, head over to Crazy For Crust. It’s made with Cinnamon, Ginger, Nutmeg and Allspice.

Pumpkin Pie Spice Cookies

HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES

Preheat oven to 350 degrees f. then grease baking sheet(s). In a medium size bowl, add flour, baking soda, baking powder, pumpkin pie spice and salt – mix well. In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth. Slowly add flour mixture to the pumpkin batter, mixing until just blended – do not over mix. Last, add  chocolate chips until evenly blended  – do not over mix.

Drop rounded tablespoon size cookie dough on baking sheet (I use a Pampered Chef medium size scooper).

Pumpkin Chocolate Chip Cookies (Soft Batch)

Bake on middle rack of oven for approximately 15 – 18 minutes, until the edges of the cookies turn a slight golden brown and are firm.

Pumpkin Chocolate Chip Cookies (Soft Batch) - Sweet Little Bluebird

Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling.

PUMPKIN CHOCOLATE CHIP COOKIES (SOFT BATCH) - Sweet Little Bluebird

PLEASE NOTE: This is not a sponsored post, I have no affiliation with any of the products shown, Libby’s Pumpkin, Nestle or McCormick.

 

Pumpkin Chocolate Chip Cookies (Soft Batch)

Recipe adapted from Old-Fashioned Soft Pumpkin Cookies by Very Best Baking, Nestle

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INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1  1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup pure pumpkin (I use Libby’s 100% pure pumpkin)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup mini semi-sweet chocolate chips

 

DIRECTIONS

Preheat oven to 350 degrees f. then grease baking sheet(s) or use parchment paper.

In a medium size bowl, add flour, baking soda, baking powder, pumpkin pie spice and salt – mix well.

In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth.

Slowly add flour mixture to the pumpkin batter, mixing until just blended – do not over mix.

Last, add  chocolate chips until evenly blended  – do not over mix.

Drop rounded tablespoon size cookie dough on baking sheet (I use a Pampered Chef medium size scooper).

Bake on middle rack of oven for approximately 15 – 18 minutes, until the edges of the cookies turn a slight golden brown and are firm.

Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling.  Enjoy

Makes approximately 3 dozen cookies.

TIP

I like to sprinkle a few extra mini chocolate chips on top of each cookie before baking.

 

Thanks for stopping by!

Cheers!

Old Fashioned Soft Pumpkin Cookies

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Today’s tried and true recipe is an awesome autumn treat, Old Fashioned Soft Pumpkin Cookies!

Old Fashioned Soft Pumpkin Cookies

These delightful pumpkin cookies are sure to become a family favorite – perfectly soft, absolutely delicious and so easy to make. Give them a try, you won’t be disappointed. These are the BEST cookies for fall!

 

Read great reviews from people who tried this recipe on Pinterest (photos).

OLD FASHIONED SOFT PUMPKIN COOKIES - Sweet Little Bluebird

This cookie recipe is from Very Best Baking by Nestle (this is NOT a sponsored post). I had a can of Libby’s Pure Pumpkin and wanted to make cookies – a quick google search and I found a winning recipe!

What You Need

What you need for the cookies – flour, baking soda, baking powder, ground cinnamon, ground nutmeg, salt, sugar, butter, pure pumpkin, egg and pure vanilla extract.

What you need for the glaze –  powdered sugar, milk, butter and pure vanilla extract.

Pumpkin Cookies with Libby's Pure Pumpkin

 

How To Make

Preheat oven to 350 degrees f. then grease baking sheet(s). In a medium size bowl, add flour, baking soda, baking powder, cinnamon, nutmeg and salt – mix well.

In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth.

Slowly add flour mixture to the pumpkin batter, mixing until just blended. Do not over mix.

Drop rounded tablespoon size cookie dough on baking sheet (I used a Pampered Chef medium size scooper). Bake on middle rack of oven for approximately 15 – 18 minutes, until the edges of the cookies turn a slight golden brown and are firm.

Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling.

Best Pumpkin Cookies Tutorial

For Glaze – Sift powdered sugar then add melted butter, milk and vanilla in a small bowl – mix until smooth.

Once cookies are cooled completely, drizzle glaze on top.  Do not drizzle glaze over cookies until cookies are cool. 

Recipe made 32 cookies using my medium Pampered Chef scooper.

Old Fashioned Soft Pumpkin Cookies

Not only are these cookies fantastic, a huge hit with family and my daughter’s friends – they made my house smell amazing!!

 

Soft Pumpkin Cookies

PLEASE NOTE: This is not a sponsored post, I have no affiliation with Very Best Baking by Nestle or Libby’s Pumpkin,  I am just a fan of this awesome cookie recipe. When I share a tried & true recipe, I always credit the source and often will send you to the site for directions and/or to print. All you need to do is click “Print Recipe” below and it will take you to the full recipe to print.  It’s important to me to share the love and send you to the original source.

 

Old Fashioned Soft Pumpkin Cookies

Recipe from Very Best Baking by Nestle

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INGREDIENTS

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1  1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup pure pumpkin  (I used Libby’s 100% pure pumpkin)
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Glaze

  • 2 cups sifted powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon pure vanilla extract

 

DIRECTIONS

Cookies:

Preheat oven to 350 degrees f. then grease baking sheet(s).

In a medium size bowl, add flour, baking soda, baking powder, cinnamon, nutmeg and salt – mix well.

In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth.

Slowly add flour mixture to the pumpkin batter, mixing until just blended. Do not over mix.

Drop rounded tablespoon size cookie dough on baking sheet (I used a Pampered Chef medium size scooper).

Bake on middle rack of oven for approximately 15 – 18 minutes, until the edges of the cookies turn a slight golden brown and are firm.

Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling.

 

Glaze:

Sift powdered sugar then add melted butter, milk and vanilla in a small bowl – mix until smooth.

Once cookies are cooled completely, drizzle glaze on top.  Do not drizzle glaze over cookies until cookies are cool. 

 

Thanks so much for stopping by!

Cheers!

Apple Pie Bars

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Today’s recipe share is a wonderful tried and true from Ina Garten, the Barefoot Contessa. This simple and absolutely delicious recipe was whipped up in my sister’s kitchen during my visit to Alaska. If you are looking for a great apple dessert, give this one a try, you will not be disappointed!


Easier than apple pie – these apple pie bars have an amazing short bread bottom crust and shortbread crumble topping, with a perfect apple filling in the middle. A new family favorite that we will be making for years to come.

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Best Apple Pie Bars Recipe

These apple pie bars are sturdy and handled easily without falling apart, which is an added plus. They’re perfect for family gatherings and potlucks. You can make them a day ahead and because they are so sturdy, they travel well. They keep on the counter for up to three days, if they last that long.   

How good are these apple pie bars? Let me count the ways…that shortbread bottom crust and crumble on top. Oh my!!!
Ina’s recipe has the perfect mixture of tart and sweet apples, using Granny Smith and Golden Delicious, with the perfect amount of sugar and spices. Not too sweet, not too tart, just right. Perfection. These bars are a must-try this holiday season! 
The Apple Pie Bars recipe can be found in Ina Garten’s Cookbook, Cooking For Jeffrey. This is a great one to have in your kitchen, with too many wonderful recipes to count. It also would make a terrific gift.
 

 

PLEASE NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

 

Apple Pie Bars 

Recipe from Ina Garten – Barefoot Contessa 

 

Ingredients
Shortbread Bottom Crust and Crumble Topping
  • 4 sticks of butter (1 pound), unsalted, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
Apple Pie Filling
  • 1 1/2 pounds Granny Smith apples, peeled, quartered, cored and sliced 1/8 inch thick (3 large)
  • 1 1/2 pounds Golden Delicious apples, peeled, quartered, cored and sliced 1/8 inch thick (3 large)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons (1/2 stick) butter, unsalted
 
Directions

For the directions to this wonderful recipe, please head to Ina Garten’s site, Barefoot Contessa. 

Sharing this recipe at Weekend Potluck.

*Please note, this is not a sponsored post, I’m just an Ina Garten fan.

Thanks for stopping by!
Cheers!

 

Anastasia’s Easy Apple Cream Pie

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Today’s recipe is another wonderful dessert from my sister’s kitchen in Anchorage, Alaska – Apple Cream Pie.

APPLE CREAM PIE  – This classic apple pie has been a family favorite for almost 30 years. A single crust pie with sweet apple slices tossed in sugar and flour, covered in cream, sprinkled with cinnamon, then baked to perfection. This irresistible pie is sure to impress family and friends and become a family favorite too.  

This pretty dessert is so simple to make only calling for a few ingredients. You can use store bought pie crust or make homemade. Along with a single pie crust, you need apples, sugar, flour, heavy whipping cream and cinnamon – that’s it!

My sister has been making this wonderful pie for almost 30 years. This was her best friend’s family recipe she learned to make when she was in her early teens and has been making it every year since.

 I am so thrilled she was sweet enough to share it with me, so I can pass it along to my girls and all of you.
 

 

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ANASTASIA"S EASY APPLE CREAM PIE from Sweet Little Bluebird

 

APPLE CREAM PIE

 

Ingredients
  • single, homemade 9-inch pie crust
  • 5-6 apples (firm cooking apples, McIntosh, Honey Crisp, Golden Delicious, etc. – preferably NOT Granny Smith)
  • 1 C sugar (you may need to use less sugar, 1/2 cup, depending on the sweetness of the apples you use)
  • 2-3 Tablespoons flour
  • 1 pint heavy whipping cream
  • cinnamon

 

Directions
Layer 9-inch pie plate with uncooked pie crust (use a basic recipe – or a store bought pie  crust)

 

  1. Peel and slice 5-6 medium apples (McIntosh, Honey Crisp, Golden Delicious, etc.)
  2. Add 1/2 to 1 C sugar depending on the sweetness of the apple you use. Mix well.
  3. Add 2-3 TBS flour to apple mixture. Mix well.
  4. Layer apples in pie plate.
  5. Pour heavy whipping cream into pie plate/apple mixture. Pour just enough cream so that the cream covers 1/4 of the apples on the top layer (you don’t want to drown the apples with too much cream because the cream will not set if you add too much)
  6. Sprinkle pie with cinnamon (add as little or as much as you like)

 

Bake at 350 degree F on middle rack of oven for at least one hour. The cream should bubble around the apples and the crust should be golden brown.

 

Cool and serve. Store in the refrigerator. Enjoy!

 

A big thank you to my sister for this wonderful share.

Thanks so much for stopping by!

Cheers!

Pumpkin Pie Tortilla Rolls – Pumpkin Pie Roll Ups

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My Apple Pie Tortilla Rolls were such a hit with my family, friends and readers, over the weekend I decided to try the same experiment with pumpkin. DING, DING, DING, DING, Ding! Oh my, so good! I am so excited to share this simple recipe….Pumpkin Pie Tortilla Rolls – Pumpkin Pie Roll Ups!

These Pumpkin Pie Tortilla Rolls are so easy to make and do not disappoint! They are the perfect finger food or served pretty on a plate. If you are a fan of pumpkin and pumpkin pie, I know you will love this recipe.

 

 

Pumpkin Pie Tortilla Rolls

Ingredients


Pumpkin Pie Filling

  • 10 Count Package of Flour Tortillas (large size) *you may only be able to fit 8 in pan
  • 15 oz can of 100% Pure Pumpkin 
  •  8 oz Cream Cheese at room temp (I used regular, not reduced fat)
  • 1/2 Cup Sugar
  • 1 Tablespoon Pumpkin Pie Spice

In a large bowl, cream sugar and cream cheese together. Next, add pumpkin puree and pumpkin spice. Use an electric mixer on medium speed and mix for approximately 90 secs until smooth. Set aside.

Topping

  • 3 Tablespoons Melted Butter (you may need a little more)

      In a small bowl or sugar shaker mix:

  • 1/4 Cup Sugar
  • 1 teaspoon Pumpkin Pie Spice

Directions
Preheat oven to 350 degrees F. Generously butter a 9×13 baking dish. Take tortillas, one at a time, and brush one side with butter and sprinkle with sugar/spice mixture. Flip tortilla over to the non-buttered side, place approximately 1/3 cup of the pumpkin pie filling the in the middle of tortilla and spread evenly – see photos below.  Roll tortillas and place them seam down in baking pan. Place in oven on middle rack and bake for 15 minutes. Remove, allow to cool for approximately 20 minutes and place in fridge to chill. Serve cold with Cool Whip/Reddi Whip Topping.  Enjoy!

  • Recipe makes 8-10 depending on size of pan and amount of mixture added to each
  • Store in fridge
  • If your tortillas are hard, you can softened them by placing them in the microwave for a few secs before buttering and sprinkling with sugar spice. 
{Click photo to enlarge}

Thanks for stopping by!

Cheers!
 


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