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For those who love pumpkin spiced everything (like me), and you also happen to love ooey-gooey chocolate chunk cookies (also like me), boy, are you in luck!  This recipe covers both of those “loves” in a big way. The best part? They’re super easy and quick to make and super deliciously satisfying!

I love these cookies…

Here’s how to make them!

1.  Pre-heat your oven to 350 degrees. Then, get a baking sheet or two ready.  I like to line mine with parchment paper for easy clean-up, but any ol’ non-stick sheet will do on it’s own!

2. In a mixing bowl, combine the ground flaxseed packet (found inside the Peanut’s Bake Shop cookie kit) with 3 Tb. of water. Allow this mixture to sit for about 2 – 3 minutes.

3. Then, add the Peanut’s Bake Shop cookie mix, pumpkin puree, oil and pumpkin pie spice to the bowl.  Stir to combine. Note: If your pumpkin puree is on the thicker side, you may want to add an additional tablespoon of oil.  But if your pumpkin puree is on the thinner side, the 2 tablespoons of oil will probably work just fine.  The goal is to have just enough moisture to combine all the ingredients and form a nice cookie dough that’s not too wet and not too dry.

4. Form the cookie dough into 12 equal-sized mounds on your baking sheet(s) and bake in your pre-heated oven for 13 – 15 minutes or until the edges turn a light golden brown.  It’s definitely better to slightly under bake than over bake.

5. Allow the cookies to cool on the baking sheet for two minutes before transferring to a cooling rack.

And that’s all there is to it! I hope you love these pumpkin spiced little treats as much as I do.

Pumpkin Spiced Chocolate Chunk Cookies

Makes 12 cookies



*Where can you buy Peanut’s Bake Shop Chocolate Chunk Cookie Kits? Right HERE !

*For those asking about the cast iron pumpkin cocotte seen on my stove in the photo above, THIS is where I got it.



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