When Autumn begins and the weather gets a little crisper, I tend to fall in love with baking all over again. It fills my home with sweet smells and my family’s bellies with love. Baking is also a good way to get some quality time in with my boys. When my oldest was born I struggled to find yummy recipes that would be safe for him to eat because he had several food allergies. My mother-in-law shared this allergy friendly recipe with me and it has become a fall favorite. It gives all the pumpkin feels without any nuts or dairy.
Pumpkin Chocolate Chip Cookies
1 Cup Sugar
1 Cup canned pumpkin
½ Cup oil
1 Tbs grated orange peel
2 Cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
½ Cup chocolate chips (Enjoy life is an allergy friendly brand Find them here)
Preheat oven to 375 degrees. Mix all ingredients in a bowl until it is well mixed. Spoon onto an ungreased cookie sheet and bake for 8-10 minutes.
I hope these cookies become a seasonal family favorite in your home!
If you do make these, comment below and let me know if you liked them.
From my family to yours, Happy Fall!
Caitlin Crete, Writing Contributor
You can find me on instagram here
I’m a wife to my amazing husband and our two crazy and wild boys. I am a fire wife, a catholic wife, and a mom. I am passionate about health and self-care. I’ve struggled with postpartum depression and anxiety. As wives, we are often the backbones of our families, the do everything person, but we can’t forget who we are deep down.