For the past few months, we’ve been on a rollercoaster flying through life. It’s been such a whirlwind I feel like we missed pumpkin season. We always make it out to Mark’s Melon Patch to pick out a few pumpkins, a hayride, and photos, but this year we didn’t even buy a pumpkin from the grocery store!

Feeling like the kids missed out, I decided to try a new pumpkin chocolate chip cookie recipe. We made memories and a mess in the kitchen, but the cookies were delicious! The recipe said it’d make 36 cookies – our batch made about 136, seriously! The dough kept on coming.

I found the recipe on Pinterest, but modified it to include Young Living essential oils: Cinnamon Bark, Nutmeg, and Ginger Vitality oils.

What do you need?

2 cups of canned pumpkin

4 cups of flour

4 eggs

2 cups of sugar

1 cup of softened shortening (butter-flavor Crisco)

8 tsp. of baking powder

2 tsp. of salt

5 drops of Cinnamon Bark Vitality oil

2 drops of Nutmeg essential oil

1 drop of Ginger Vitality oil

1 bag of semi-sweet chocolate chips

What to do?

Preheat oven to 400 degrees.

Combine all ingredients (except chocolate chips) and mix until smooth.

Add chocolate chips.

Scoop 1 tbsp. of batter for each cookie on a lined cookie sheet.

Bake 8-10 minutes.

The batter kept multiplying over here, so we decided to share with our new neighbors. More about that soon!

Baking was never a tradition for my family, but I would love to see it become a tradition for ours. What are some of your favorite, holiday season baked goods?

You can find the original recipe here. For the record, Ashley’s were much prettier.