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Dark Chocolate Pumpkin Oatmeal Cookies


Need a quick and simple fall cookie recipe??? There is nothing like when you are craving a cookie and you don't have in your kitchen. That is basically how these cookies came to be. Cookies are a perfect little dessert (or sometimes gumbo) to finish or meal. Or like me I get a craving for chocolate and a little something sweet in the afternoon so keep me going. I have these dark chocolate pumpkin oatmeal cookies in the dessert category, but in all seriousness they can be breakfast and snack as well. They are a multi-meal kind of a food haha!!! 

These cookies are rich with chocolate, sweet with natural sugars (honey and maple syrup), chewy from the pumpkin puree, with a hint of a spice from the cinnamon. It has all you need in one cookie and the best thing about the recipe is that is a one bowl kind of recipe. Add your ingredients, mix, scoop, and bake. You will have the cookies you are craving to satisfy your sweet tooth in like 15 minutes. Warm right out of the oven how can you resist??? Also these cookies are great to freeze. Prepare the cookie batter, roll into balls and place them on a lined baking sheet to freeze. After they are frozen place the frozen cookie dough balls in a freezer bag and when you have that hit of a cookie craving all you have to do it pop them in the oven at 350 degrees for 12-15 minutes and problem solved! Always great to have a few of these frozen cookie dough balls laying around the freezer for any cookie emergency. 

Happy Baking! 


Yields 12-14 cookies 

Time 15-20 minutes


2 cups rolled oats

1/2 cup whole wheat flour 

1/2 cup all purpose flour 

1/2 teaspoon sea salt 

1/2 teaspoon baking soda 

1 tablespoon ground cinnamon 

2 large eggs 

1/3 cup pumpkin puree

4 tablespoons unsalted butter - melted 

1/3 cup honey - warmed 

2 tablespoons maple syrup - warmed 

1 cup dark chocolate chips or chunks 

1/4 cup unsweetened cocoa powder


1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. 

2. Heat the butter, honey, and maple syrup, until the butter is melted. It is about 30-45 seconds in the microwave. Pour this mixture in a large bowl. 

3. Add the oats, flours, cocoa powder, sea salt, cinnamon, and baking soda. Mix together with the butter honey mixture.

4. Add the eggs, pumpkin puree and chocolate chips and mix with a spatula until a dough is formed. The batter is very sticky so get ready to get messy! Scoop large dollops of cookie dough evenly on the lined baking sheet. Flatten them slightly using the palm of your hand. Bake in the oven  11-13 minutes. Remove from the oven to cool for 5 minutes and then enjoy!






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