Pumpkin Brownies & Bailey’s Pumpkin Spice Chocolate Chip Cookies

This is the perfect time of year for reflection and thoughtfulness. As we prepare to gather with our loved ones to enjoy laughs, conversation, inappropriate jokes, and unforgiveable amounts of food, now is the perfect time to take a moment to revisit the things that we are thankful for. Jot it down, say it out loud, or share it with others – no matter how trying times may seem, there is always, always, always something to be thankful for.

Now if you’re like me and have the luxury of attending Thanksgiving dinner rather than hosting – CONGRATS! All jokes aside, a HUGE thank you to those who are taking the time to prepare and host dinner for those of us who get to wear elastic waist bands and expand, torso first. 

I was lucky enough to enjoy Thanksgiving #1 last weekend, and I’m definitely looking forward to today, as well! 

Below I’ve shared my take on two recipes that I’m preparing/have prepared for Thanksgiving dinner – Pumpkin Brownies and Bailey’s Pumpkin Spice Chocolate Chip Cookies. What dish will you be bringing to dinner this year?

Pumpkin Brownies

First things first, gather all of your ingredients 

  • 1/3 c. Coconut flour
  • 1/3 c. Cocoa Powder
  • 1/4 c.  Coconut Oil
  • 1/3 c. Canned Pumpkin (or fresh pumpkin puree)
  • 1/3 c. Neem Honey
  • 1/3 c. Raw Honey
  • 2 tsp. Vanilla Extract
  • 4 eggs

Now to get started!

Preheat oven to 350 degrees. While the oven is preheating, whisk together the coconut flour and cocoa powder.

Whisk in the coconut oil, pumpkin, neem honey, raw honey, vanilla extract and eggs. *If your coconut oil is in a solid form, scoop out the amount needed for the recipe and allow it to sit in a coffee mug or small dish on the stovetop while the oven preheats. After about a minute of whisking, I switched over to a spatula to make sure that the mixture was mixed until smooth. 

Pour the batter into a 9×9 greased pan, and bake for 28-37 minutes. *I greased the pan with a bit of coconut oil.

Let the brownies cool completely before removing from the pan. *Check that the brownies are completely cooked by sticking a toothpick or fork in the center of the batter.

Now for frosting!

I chose a simple frosting made up of the following:

  • 1/3 c. Milk
  • 1/3 c. Butter
  • 1 1/4 c. Sugar
  • 1 tsp. Vanilla Extract
  • 1/2 c. Nestle Tollhouse Semi-Sweet Mini Morsels
  • 1/2 c. Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate
  1. Combine the milk, butter and sugar in a small sauce pan.
  2. While whisking, bring the sugar mixture to a boil.
  3. Remove the sugar mixture from heat and stir in the vanilla extract and chocolate chips until melted.
  4. Pour over your brownies and allow to cool until set.

Bailey’s Pumpkin Spice Chocolate Chip Cookies

Let’s gather those ingredients

  • 2 1/4 c. Flour
  • 2 tsp. Cornstarch
  • 1 tsp. Baking Soda
  • 2 tbsp. Cocoa
  • 1/2 tsp. Salt
  • 1 tsp. Nutmeg
  • 1 1/2 sticks Unsalted Butter
  • 1/2 c. Dark Brown Sugar
  • 1 c. Granulated Sugar
  • 2 Eggs
  • 1 tbsp. Vanilla Extract
  • 1/4 c. Pumpkin Spice Bailey’s Irish Cream
  • 1 c. Semi-Sweet Chocolate Chips
  • 1. c. Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate

Preheat the oven to 350 degrees and cover two cookie sheets with parchment paper. Combine flour, cornstarch, baking soda, cocoa, salt, and nutmeg. Set aside.

Grab your electric mixer and mix the butter, dark brown sugar, and granulated sugars until creamy. Add one egg and beat for about a minute, then add the second egg. 

Add the Bailey’s and vanilla extract, and mix until combined.

Turn your mixer down to the lowest speed and add the flour (add your flour mixture in halves.) 

Set your mixer aside, and fold in the chocolate chips with a spatula. Cover the bowl and allow to chill for 1-2 hours.

After 1-2 hours have passed, remove your cookie mixture from the fridge and scoop tablespoon sized cookies onto your parchment paper lined cookie sheets. *You can scoop more or less for each cookie, depending on how big you would like your cookies to be. Be sure to leave a good amount of space between each cookie, as they will spread as they bake.

Bake for 10 – 14 minutes, remove from the oven, allow cookies to sit for about 5 minutes, and transfer the cookies to a cooling rack.  That’s it! Hope they’re good – we’ll be serving ours on top of a glass of Bailey’s. Enjoy!

Yield: 40 cookies