Good Living Guide

FOOD

Coconut Lime Cupcakes

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Immerse yourself in all the flavors that take you back to your favorite island paradise with these Coconut Lime Cupcakes. These light, fluffy cupcakes are pretty as a picture and not too sweet. They’re a perfect bite of tropical bliss.

Coconut Lime Cupcakes

What’s Special About These Coconut Lime Cupcakes

Some of us can’t get enough of tropical flavors, and we chase them all year long. We know that the sharp, clean smell of limes and the warm, creamy taste of coconut belong together.

If you like Key lime pie or coconut cream pie, you will enjoy this twist on those old favorites.

Tips for Making Coconut Lime Cupcakes

  • Make sure you use fresh lime juice. Bottled juice won’t give you the same flavor. To squeeze the most out of your limes, follow the handy tips here.
  • If you’ve never heard of icing sugar, don’t worry. Icing sugar and confectioners’ sugar are essentially the same, and either one is fine.
  • These cupcakes are great at any gathering. You can even make them ahead of time if you store them properly or wait to frost them.

What to Serve with Coconut Lime Cupcakes

If you’re serving them at a kids’ party, this easy, bubbly pineapple sherbet punch is a great match.

For a grown-up gathering, make the most of their lime-infused, tropical nature by serving them with margaritas or straight shots of a good tequila.

They also pair perfectly with a light-bodied white wine like Riesling, Sancerre or Chenin Blanc.

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Coconut Lime Cupcakes
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Coconut Lime Cupcakes

These Coconut Lime Cupcakes are pretty as a picture and not too sweet. They're a perfect bite of tropical bliss.

Course Dessert
Author Good Living Guide

Ingredients

Buttercream Frosting

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with cupcake liners and set aside.
  3. In a bowl, sift together flour, baking powder and salt.
  4. In another bowl, beat together butter, sugar and eggs. Add lime and stir some more.
  5. In thirds, add dry ingredients into bowl of wet ingredients, alternating with the milk. Mix until batter completely forms.
  6. Fold shredded coconut into batter.
  7. Scoop cupcake batter into each section of the muffin tin, filling it about 2/3 of the way.
  8. Bake for 15-18 minutes and allow to cool before decorating.

Buttercream Frosting Instructions

  1. Use an electric mixer to beat together butter, icing sugar, lime and milk. Start on slow speed, then gradually increase to high.

  2. Once the ingredients are well-incorporated and smooth, add gel food coloring and beat more. The buttercream is ready once it forms semi-stiff peaks.
  3. Scoop buttercream into a piping bag with Wilton #12 attached. Frost each cupcake generously.
  4. Sprinkle cupcakes with shredded coconut. Serve and enjoy!

Recipe Notes

Yields: 12 to 18 cupcakes

Coconut Lime Cupcakes

Cuban Mojo Potatoes

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Are you looking for a way to kick a bland, ho-hum dinner into a spicy fiesta of flavor? Look no further than these Cuban Mojo Potatoes.

Cuban Mojo Potatoes

You Need These Cuban Mojo Potatoes In Your Life

Potatoes are a wonderful side dish, but after a while they can get boring.

That’s when these Cuban Mojo Potatoes step up. They’ll rescue your dinner with that twist you’re looking for. They’re easy to make, and they perk up any meal.

You’re Going to Love These Cuban Mojo Potatoes

Use them as a side dish, take them to a potluck or serve them to guests you want to impress. These delicious, versatile potatoes can do it all.

The best part is that you cook them on your barbecue, so there’s no hot oven to worry about. Let them roast away while you get other things done.

How to Make Cuban Mojo Potatoes

  • These take about an hour to cook on the barbecue. Make sure you time everything correctly if you’re dinner for the same meal.
  • The recipe calls for Yukon Gold potatoes. If you don’t have any on hand, you can substitute red potatoes or white potatoes.

What to Serve with Cuban Mojo Potatoes

If you want to make them part of a whole meal, why not stay with the Cuban theme? Try some Cuban shredded beef that you can make in your crockpot, or go all out and make authentic Cuban sandwiches stuffed with meat and cheese.

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Cuban Mojo Potatoes
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Cuban Mojo Potatoes

Are you looking for a way to kick a bland, ho-hum dinner into a spicy fiesta of flavor? Look no further than these Cuban Mojo Potatoes.

Course Side Dish
Cuisine Cuban
Author Good Living Guide

Ingredients

Instructions

  1. Allow BBQ Grill to heat up for 10 minutes.

  2. Using a cookie sheet, cover the bottom with foil.

  3. Place all ingredients into the center of the foil, except the cilantro.

  4. Cover ingredients with the foil into a tight package.

  5. Cover the ingredients with another layer of foil.

  6. Place the potatoes over the hottest part of the grill.

  7. Rotate the potatoes every 10 minutes for about 50-60 minutes.

  8. Remove from grill, unwrap, top with cilantro and enjoy!

Cuban Mojo Potatoes

Stuffed Bell Pepper Soup

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If you crave the taste of stuffed peppers, but want an easy version with no stuffing required, check out this totally satisfying Stuffed Bell Pepper Soup. This soup smells amazing while it’s cooking, and it tastes even better.

Stuffed Bell Pepper Soup

Here’s Why You Need This Stuffed Bell Pepper Soup

Do you ever get the craving for something but don’t have enough ingredients or enough time to make it? When that happens, count on soup to save the day.

A slow simmer of spices, fresh ingredients and rich-tasting broth can create a great meal that captures the flavors you want.

Soup is easy to make, easy on your budget and a surefire family favorite.

Helpful Tips for Making Stuffed Bell Pepper Soup

  • For the best taste, use fresh ingredients. Here’s a great guide to picking and storing peppers of all kinds.
  • Like all soups, you can change ingredients according to what you have on hand. Switch the ground beef for ground turkey or vegetarian crumbles. Use saffron rice or Mexican-style rice instead of white. The possibilities are all delicious.

What to Serve with Stuffed Bell Pepper Soup

The southwestern flavors in this soup make it a natural to pair with tortilla chips. Set out cut limes, avocado slices, shredded cheese and sour cream as topping options. They’ll take these flavors to the next level.

If your family prefers bread, serve warm, crusty rolls.

Crisp salads always go well with soup. Try a southwestern salad with homemade avocado dressing like this one.

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Stuffed Bell Pepper Soup
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Stuffed Bell Pepper Soup

If you crave the taste of stuffed peppers, but want an easy version with no stuffing required, check out this totally satisfying Stuffed Bell Pepper Soup. This soup smells amazing while it’s cooking, and it tastes even better.

Course Soup
Cuisine American
Author Good Living Guide

Ingredients

Instructions

  1. Prep stock pot with cooking spray.
  2. Add the ground meat in the stock pot.
  3. Brown the meat. Drain the fat.
  4. Add the pepper and onion.
  5. Cook the onion and pepper until the onion is translucent but not brown.
  6. Add the tomatoes, tomato sauce, chicken broth, thyme, and sage. Season with the salt and pepper. (to taste).
  7. Cover the stock pot . Allow the soup to simmer for 30-45 minutes. (Or until the peppers are tender)
  8. Add 2 cups of water in the saucepan. Bring to a boil.

  9. Add rice cooking until tender.

  10. Add the rice to the soup.
  11. Garnish with the fresh chopped sage.

Stuffed Bell Pepper Soup

Muffaletta Sandwich

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Maybe you can’t take a trip to New Orleans, but your taste buds will feel like they’re there when they bite into this delectable, hearty Muffaletta Sandwich. This street food classic from the Big Easy is big and easy to make.

What’s Special About This Muffaletta Sandwich

Muffaletta sandwiches were created by Sicilian immigrants living in New Orleans.

This tasty meal combines the hearty goodness of freshly baked bread with the satisfying flavors of Italian cold cuts and Creole spiciness.

Muffaletta Sandwich

Helpful Tips for Making a Muffaletta Sandwich

  • The recipe calls for olive muffaletta salad. You can buy this premade in most grocery stores or Italian specialty shops, but you can also make your own in about 10 minutes.
  • Authentic muffaletta sandwiches are made with round loaves of sesame seed bread. If you can’t find them, use any large, crusty loaves that will stand up to the cheese, spread and meats. You can also bake the bread yourself.

What to Serve with a Muffaletta Sandwich

A sandwich this big and flavorful deserves the right pairing when it comes to beverages.

Keep the New Orleans theme going by pairing it with an Abita beer. I suggest the crisp Maison Blanc or the summery Strawberry Lager.

Abita is the oldest and best-known craft brewery in New Orleans. You can find Abita beers at any liquor store that carries craft beers.

If you’re serving it to kids or adults who prefer nonalcoholic beverages, match it with a refreshing, Southern-style tea or sipper.

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Muffaletta Sandwich
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Muffaletta Sandwich

Maybe you can’t take a trip to New Orleans, but your taste buds will feel like they’re there when they bite into this delectable, hearty Muffaletta Sandwich. This street food classic from the Big Easy is big and easy to make.

Course Main Course
Cuisine American
Author Good Living Guide

Ingredients

Instructions

  1. Open bread on a large surface like a cutting board. Remove some of the inner bread to create room for the stack of meats and cheeses.
  2. Brush the open sides on each half of bread with olive oil. Spread olive salad over the olive oil on both pieces of bread.
  3. On the bottom half of the sandwich, begin layering the ham, provolone, mortadella or bologna, and mozzarella.

  4. On the opposite (top) half of the sandwich, place the salami over the olive salad. Using the salami to help hold the olive salad in place, invert the top and place on the bottom.

  5. Press the sandwich down and secure with plastic wrap. Remove plastic wrap before serving.

  6. Sandwich can be stored overnight (covered with plastic wrap) if needed or sliced and served immediately.

Recipe Notes

Mortadella is not easy to find in common grocery stores. A cured pork embedded with pieces of fat, the closest substitute is common bologna. But don’t be skeptical. It tastes amazing in this combination. Also, it is easier to make this sandwich if you stack everything on one side EXCEPT for the final layer of meat. Place the salami on the opposite side to help hold the olive salad in place as you invert the sandwich half onto the other side. This sandwich is easier to slice with a serrated bread knife. To prepare this for a picnic or potluck, slice into portions and rewrap each part in plastic wrap.

Muffaletta Sandwich

Pumpkin Pudding Cookies

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If you like pumpkin pie, you will enjoy these Pumpkin Pudding Cookies. They combine white chocolate, spices and pudding to create velvety cookies that melt in your mouth.

Pumpkin Pudding Cookies

Celebrate the Flavors of Fall with Pumpkin Pudding Cookies

Most of us can’t get enough of fall’s signature flavor. It doesn’t feel like the season has changed unless you’re inhaling cinnamon, ginger and nutmeg everywhere you go.

At the same time, you might be wondering if there’s more to life than pumpkin pie. These cookies answer that question.

Enjoy Moist, Dreamy Pumpkin Pudding Cookies Today

The best part about these cookies is their delectable, creamy texture. Pudding and pumpkin puree keep them moist. The addition of chocolate gives them unexpected richness.

Tips for Making Pumpkin Pudding Cookies

  • If you can’t find pumpkin pie pudding, use vanilla pudding and add a half-teaspoon of pumpkin pie spice.
  • Change the chips. Make these cookies Halloween-ready by using dark chocolate chips and turning them into spooky spiders.
  • Make sure you use pumpkin puree and not pumpkin pie filling. Canned pumpkin pie filling has additional ingredients that can spoil the flavor and texture of these cookies.

What to Serve with Pumpkin Pudding Cookies

These cookies add delicious holiday flavor to any gathering. If you’re serving them to kids, try a tasty, nonalcoholic apple punch.

If you’re serving them at a grownup gathering, serve rum to bring out the warmth and richness of the spices. Try this hot buttered rum for a spectacular party pairing.

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Pumpkin Pudding Cookies
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Pumpkin Pudding Cookies

These Pumpkin Pudding Cookies combine white chocolate, spices and pudding to create velvety cookies that melt in your mouth.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 dozen
Author Good Living Guide

Ingredients

Instructions

  1. Preheat oven to 350° degrees.

  2. Line cookie sheets with parchment paper.

  3. Whisk together the dry ingredients.
  4. Add the butter, both sugars, pudding mix into the mixing bowl. With the electric mixer cream the above ingredients. Add the pumpkin and vanilla to the mixture while continuing to use the electric mixer.
  5. Add the blended dry ingredients to the creamed mixture. Stir well to combine. Stir in the white chocolate chip into the batter.
  6. With the measuring spoon drop the cookie dough onto the prepped cookie sheets.
  7. Bake at 350° for 8-10 minutes.
  8. When done remove from the oven and set aside to allow to cool slightly. Transfer to a cooling rack to cool completely.

Recipe Notes

If you do not have instant pumpkin spice pudding mix, you can substitute using vanilla pudding mix + 1/2 tsp pumpkin pie spice.

Pumpkin Pudding Cookies

Southwestern Couscous Salad

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If you’re tired of your regular salads and side dishes, you’re gonna love this Southwestern Couscous Salad. Bursting with healthy goodness and bright flavor, this is the perfect side dish that’s hearty enough to be a main meal.

Southwestern Couscous Salad

Why You’re Going to Love this Southwestern Couscous Salad

If you’ve never eaten couscous, you’re missing out! A staple of North African cuisine, couscous has a light, fluffy texture and a nutty taste.

In traditional cooking, couscous is served with a meat, fish or vegetable stew on top. Some countries make it a side dish. This Southwestern Couscous Salad makes it the star attraction.

Southwestern Couscous Salad Is a Fast, Easy Recipe

You won’t believe how quick and easy this is to make. There’s no heat, no cooking, no grease and almost no prep time.

For the best results, follow these tips.

  • Use instant couscous. Making couscous from scratch is possible, but it’s time-consuming. Look for “instant” or “pre-steamed” on the label.
  • Substitute the beans. If you don’t like black beans, you can use pintos, red beans or garbanzos.
  • Make a vegan version. Your vegetarian and vegan friends will enjoy this filling, delicious salad. To make it vegan, just leave the cheese and bacon off, or use vegan versions.

How to Serve Southwestern Couscous Salad

Take this tasty salad along to a potluck, or enjoy it at home with friends. Serve this Southwestern Couscous Salad with light beer or a homemade lemon shandy. It’s a meal that tastes like sunshine.

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Southwestern Couscous Salad
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Southwestern Couscous Salad

This Southwestern Couscous Salad is bursting with healthy goodness and bright flavor. It's a perfect side dish, but also hearty enough to be a main meal.

Course Salad
Author Good Living Guide

Ingredients

Instructions

  1. In a medium saucepan, add the chicken broth and butter. Bring to a boil.

  2. Stir in the couscous. Remove pan from heat and let sit for 5 minutes. (I prepared the vegetables during the 5 minutes of waiting)

  3. Remove lid and fluff with a fork, breaking up any chunks of couscous.

  4. In a colander or strainer, drain and rinse the black beans. Set aside.

  5. In a large bowl, add the sweet onion, red pepper, green pepper, parsley, cherry tomatoes and green onions.

  6. Drain the corn and then add to the bowl.

  7. Add the green chiles and black beans to the bowl. Stir to blend.

  8. In a separate small bowl, add the taco sauce, olive oil, brown sugar, chili powder, cumin, garlic salt and seasoned pepper. Whisk all ingredients to blend well.

  9. Pour the mixture from the small bowl over the vegetables. Make sure the vegetables are coated in the sauce.

  10. Add the couscous to the vegetables. Stir well to blend the salad together.

  11. Cover and chill in the refrigerator for an hour.

  12. Serve and enjoy!

Recipe Notes

OPTIONAL TOPPINGS - Crumbled bacon or shredded cheese.

Southwestern Couscous Salad

The Very Best Dinner Recipes

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If you’re tired of expensive takeout and boring packaged meals, you’ve come to the right place. This collection of the best dinner recipes will inspire you to take a break from your usual dishes and try something new and exciting. With each meal carefully selected and kitchen-tested, we are confident they will satisfy your appetite and delight your tastebuds!

The Very Best Dinner Recipes

Best Dinner Recipes

Crock-Pot Brown Sugar Pineapple Ham from For the Love of Food

Crock-Pot Brown Sugar Pineapple Ham

Pepperoni Pizza Baked Ziti from Kitchen Fun with my 3 Sons

Pepperoni Pizza Baked Ziti

Cheeseburger Burritos from Noshing with the Nolands – perfect for a quick weeknight meal or your next tailgate.

Cheeseburger Burritos

Dr. Pepper Roast from Normal Cooking

Dr. Pepper Roast

Spinach Artichoke Stuffed Chicken Breasts from Cafe Delites

Spinach Artichoke Stuffed Chicken Breasts

Taco Braid from 365 Days of Baking & More

Taco Braid

Baked Honey Cilantro Lime Salmon In Foil from Creme de la Crumb

Baked Honey Cilantro Lime Salmon In Foil

Baked Spaghetti & Meatballs from Joy In Every Season

Baked Spaghetti & Meatballs

Taco Pie from My Fridge Food

Taco Pie

Cream Cheese and Chicken Taquitos from Lil’ Luna

Cream Cheese and Chicken Taquitos

Taco Bake from The Cookin’ Chicks

Taco Bake

Creamy Lemon Chicken Francese from Cafe Delites

Creamy Lemon Chicken Francese

Slow Cooker Beef Tips from Valerie’s Kitchen

Slow Cooker Beef Tips

Garlic Steak & Cheesy Bacon Potato Hash Foil Packs from Cafe Delites

Garlic Steak & Cheesy Bacon Potato Hash Foil Packs

Slow Cooker Chicken Bacon Corn Chowder from Cafe Delites

Slow Cooker Chicken Bacon Corn Chowder

Chicken Fried Rice from The Recipe Critic

Chicken Fried Rice

Old Fashioned Goulash from My Incredible Recipes

Old Fashioned Goulash

Chili Pot Pies with Cornbread Crust from Sweet Peas and Saffron

Chili Pot Pies with Cornbread Crust

3-Ingredient Orange Chicken from Crafty Morning

3-Ingredient Orange Chicken

Easy Crock Pot Beef Stew from Gonna Want Seconds

Easy Crock Pot Beef Stew

Balsamic Glazed Steak Rolls from Daring Gourmet

Balsamic Glazed Steak Rolls

Lazy Day Crock Pot Lasagna from Eating on a Dime

Lazy Day Crock Pot Lasagna

Skinny One Pot Chicken Bacon Fettuccine Alfredo from Cafe Delites

Skinny One Pot Chicken Bacon Fettuccine Alfredo

Greek Chicken Bowls from Eazy Peazy Mealz

Greek Chicken Bowls

One Pan Healthy Chicken and Veggies from Chelsea’s Messy Apron

One Pan Healthy Chicken and Veggies

Baked Garlic Butter Chicken from Diethood

Baked Garlic Butter Chicken

Thai Chicken Dinner from Good Living Guide

Thai Chicken Dinner

Cherry Cola Chipotle Ribs

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Make your grill and your belly happy with these Cherry Cola Chipotle Ribs. Go beyond barbecue sauce with a recipe that gives you tender ribs imbued with a rich, complex flavor.

Cherry Cola Chipotle Ribs

What Makes These Cherry Cola Chipotle Ribs Irresistible?

I’ve loved cooking with soda ever since a Southern friend told me to “dump a can of root beer” into the ribs I was planning to make. I’ve been sold ever since.

This recipe takes that secret up a notch. The bright sweetness of cherry matches with sharp spices to create a tangy, sweet-and-sour flavor bomb in every bite.

Tips for Making Cherry Cola Chipotle Ribs

Use real soda. You won’t get the same tenderness or flavor with diet soda. The ribs need a combination of sugar and carbonation to get tender.

You can make these in a slow cooker. Put the ribs and the cola in the slow cooker and cook on low for five to six hours. During the last hour, mix the remaining sauce ingredients and pour the mixture over the ribs.

Use brown sugar. Brown sugar gives real depth to the flavor of these ribs. Does your brown sugar get hard? Learn how to keep it soft here.

What to Serve With Cherry Cola Chipotle Ribs

Mashed potatoes are the classic accompaniment for ribs. Try these easy mashed potatoes.

Since you already have the grill going, use it to roast some vegetables or make grilled corn.

Cherry Cola Chipotle Ribs

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Cherry Cola Chipotle Ribs

Cherry Cola Chipotle Ribs combine the bright sweetness of cherry with sharp spices to create a tangy, sweet-and-sour flavor bomb in every bite.

Course Main Course
Cuisine American
Author Good Living Guide

Ingredients

Instructions

  1. Tear off a long sheet of foil for each rack of rib.

  2. Sprinkle the dry rub onto the rib and rub until every inch is coated in the rub.

  3. Fold the foil over the rib and let sit for 30 minutes to an hour to absorb the flavor of the rub.

  4. Using a medium pot, add the coke and bring to a boil.

  5. Reduce heat and stir so that it doesn't burn.

  6. Add in the remaining ingredients except the ribs.

  7. Stir and bring to a boil.

  8. Reduce the heat to a simmer and cook for 8 minutes or until thick.

  9. Remove from heat and pour into a blender.

  10. Blend until smooth.

  11. Pour into a mason jar.

  12. Preheat grill.

  13. Once grill is heated, turn to low temp.

  14. Place rack of ribs onto the grill still wrapped in foil.

  15. Let ribs cook for 1 hour.

  16. Peel back the foil and brush on some Cherry Cola BBQ Sauce.

  17. Continue to cook the ribs for another hour before adding more BBQ sauce.

  18. After 2 hours of cooking time, peel the ribs off the foil and place directly onto the racks of the grill.

  19. Coat ribs in more BBQ sauce and let cook for 30-45 minutes.

  20. Once ribs are done, ENJOY!

Cherry Cola Chipotle Ribs

Olive Garden Breadsticks (Copycat Recipe)

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Turn spaghetti night into a restaurant-worthy meal when you add warm, buttery Olive Garden breadsticks.

Olive Garden Breadsticks

You Know You Want These Olive Garden Breadsticks

Let’s face it, certain restaurants make at least one bread item that you can’t seem to get anywhere else. The meal might be great, but that bread is what you remember.

Like everyone else, I can’t get enough of Olive Garden breadsticks.

Now, there’s no need to run out to your local restaurant when you have a craving for them. With a little prep work and just 12 minutes in the oven, you can have fluffy, mouthwatering Olive Garden breadsticks at home.

Making Olive Garden Breadsticks Is Easy

You can whip these breadsticks up with standard baking ingredients that you probably have in your pantry.

Here are some tips for the best results:

  • Use instant yeast. If you only have active dry yeast on hand, you’ll need to proof it first. This only takes a few minutes.
  • This recipe requires two risings. Double rising takes time, but it produces wonderfully soft bread.

How to Serve Olive Garden Breadsticks

You can serve these scrumptious breadsticks with almost anything. Turn them into an appetizer by pairing them with a side serving of marinara sauce. Warm up a jar or make an easy homemade version.

They’re perfect with any Italian meal, but they also go well with a hearty stew, a light soup or a cheese tray. Their mild flavor and buttery goodness are a welcome addition to any meal.

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Olive Garden Breadsticks
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Olive Garden Breadsticks (Copycat Recipe)

Turn spaghetti night into a restaurant-worthy meal when you add warm, buttery Olive Garden breadsticks.

Course Appetizer
Cuisine Italian
Author Good Living Guide

Ingredients

Instructions

  1. Using a stand mixer add your oil, water, sugar, salt and yeast.

  2. Mix to combine.

  3. Let the mix sit in the bowl for 10 minutes to let the yeast to begin to bloom.

  4. Begin to add your flour while you have the mix on low speed to form a dough mixture.

  5. Continue to mix until it forms a ball.
  6. Use a large glass bowl and spray it down with non stick spray.
  7. Take your dough ball from the mixer and add it to the bowl.
  8. Cover the bowl with plastic wrap and set to the side for 1 hour.
  9. You will notice the dough ball doubles in size.

  10. Before you uncover the dough ball, take your baking sheets and spread a thin layer of cooking oil on the baking tray.

  11. Now take a cutting board and cover it with flour.
  12. Place the dough ball on the board and cut it half.

  13. Now cut the half into 1" thick strips.

  14. Begin to roll the dough strips to create the rounded shape.

  15. When placing the strips on the baking sheet, make sure to leave a 2" gap in between each strip.

  16. Cover the baking sheet with plastic wrap loosely and set to the side for 1 hour.

  17. Preheat oven to 350 degrees.

  18. In a small bowl combine the garlic and melted butter. Stir to combine.

  19. Brush breadsticks with butter and sprinkle with salt.
  20. Bake for 12 to 15 minutes or until golden brown.

  21. Remove from the oven and coat with the garlic butter mixture.

  22. Enjoy!!

Olive Garden Breadsticks

Pumpkin Oatmeal Chocolate Chip Cookies

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Get all the flavors of fall in one bite of these pumpkin oatmeal chocolate chip cookies. These rich, hearty cookies smell amazing while they’re cooking. They’re a great way to kick off your fall baking.

Pumpkin Oatmeal Chocolate Chip Cookies

Get Ready for Fall with Pumpkin Oatmeal Chocolate Chip Cookies

These pumpkin oatmeal chocolate chip cookies are quick and easy to make using ingredients you probably have on hand. Take advantage of the abundance of canned pumpkin available in stores right now.

Chocolate and Pumpkin Lead to Cookie Bliss

Have you been looking for a way to shake up your oatmeal cookies? If you’re like me, you know there’s no such thing as a bad cookie, but sometimes you want to give a traditional recipe a twist.

These pumpkin oatmeal chocolate chip cookies answer the call.

Adding chocolate chips to anything is an instant improvement, but adding the pumpkin takes these to pure cookie bliss. The creamy warmth of pumpkin sparked with traditional spices is the perfect counterpoint to the rich indulgence of chocolate.

Tips for Making Pumpkin Oatmeal Chocolate Chip Cookies

This recipe calls for parchment paper. You can find this handy, versatile baking buddy in most grocery sores or cooking supply stores. Once you try parchment paper, you’ll be hooked.

  • You don’t have to grease your pans.
  • Cookies slide off easily without breaking.
  • You won’t have a dirty pan with burnt-on grease to clean.

How to Serve Pumpkin Oatmeal Chocolate Chip Cookies

These cookies taste best warm from the oven. I like pairing them with a warm or cold spiced cider. The combination brings together everything that’s wonderful about this time of year.

Storing Your Pumpkin Oatmeal Chocolate Chip Cookies

You probably won’t have any leftovers, but if you do, store them in an airtight container or a plastic storage bag.

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Pumpkin Oatmeal Chocolate Chip Cookies
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Pumpkin Oatmeal Chocolate Chip Cookies

These pumpkin oatmeal chocolate chip cookies are quick and easy to make using ingredients you probably have on hand. The creamy warmth of pumpkin sparked with traditional spices is the perfect counterpoint to the rich indulgence of chocolate.

Course Dessert
Author Good Living Guide

Ingredients

Instructions

  1. Using a hand mixer, beat together the softened butter and both sugars in a large bowl.

  2. Add the pumpkin, egg yolk, and vanilla beating to combine with the butter mixture.

  3. Whisk together the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. (Carefully measure your flour, spoon it in the measuring cup not packed in the cup.)

  4. Add the dry ingredients to the wet ingredients. Stir well to combine. (Don't over stir.)

  5. Add the chocolate chips to the batter. Stir well.

  6. Cover the batter with plastic wrap and put in the refrigerator for 1 hour.

  7. Preheat oven to 350 degrees.

  8. Line a cookie sheet with parchment paper. Use a small ice cream scoop to measure out the cookie size. Use a spatula to flatten the cookies.

  9. Return the cookie sheet to the refrigerator for an additional 10-15 minutes. 

  10. Remove from the refrigerator and put directly into the oven to bake.

  11. Bake at 350 degrees for 12-14 minutes. (They will be slightly under baked.)

  12. Cool the cookies on the cookie sheet for 1-2 minutes allowing them to continue to bake.

  13. Remove from the cookie sheets to a wire rack for complete cooling.

  14. Store in an airtight container.

Recipe Notes

The cookies taste better the next day.

Pumpkin Oatmeal Chocolate Chip Cookies