Pumpkin Cookies Ingredients:

2 1/2 Cups all purpose flour

2 tsp. baking soda

1 (3.4-3.56 oz) box of pumpkin spice pudding mix (dry)

1 1/2 stick of butter, softened

1/2 Cups granulated sugar

1 Cup brown sugar

2 large eggs at room temperature

2 tsp. vanilla extract

1 tbsp. honey

1 1/2 Cups of chocolate chocolate chunks (around one 11.5oz bag of Gheridelli chocolate chips)

Directions: Preheat oven to 350 F while preparing ingredients. First bowl, size medium whisk Flour Baking soda pumpkin spice pudding Set aside. In second bowl, size large cream together (use a mixer) Granulated sugar Brown sugar Softened butter For about 5 minutes, until fluffy. Then add an egg. Mix. Add the next egg. Then the vanilla extract Honey Slowly combine the first bowl’s contents into the second. Finally, add in the chocolate. If dough is sticky, add in 1/4 cup flour. Line one or two lined baking sheets with aluminum foil, a baking mat, or whatever you usually use when you bake cookies. Scoop out 1 1/2-2 inch cookie dough balls. Or use an overfull tablespoon. Space the cookies about 2 inches apart. If you made them into little balls, press the balls with you hands so they flatten out. Of course, if you used the overfull tablespoon, they’ll already be flat. Cook for 8-10 minutes. Let cool for 5 before moving to a cooling rack. Easy No-Bake Cookies Ingredients:

2 cups Crispy Rice cereal

1 cup mini marshmallows

1/2 cup creamy peanut butter

1 lb white chocolate (around 1 1/2 bags of of Ghirardelli white chocolate chips using an 11.5oz bag)

Optional – 1/4 cup mini chocolate chips to sprinkle on top

Instructions: Line 2 baking sheets with parchment paper, set aside. Mix cereal and marshmallows in a large bowl. Set aside. Melt white chocolate and peanut butter together in a double boiler. I prefer using a double boiler for melting white chocolate so it will melt slow and smooth, but if you prefer the microwave, you can do it that way too. Once the white chocolate is melted, pour it over the cereal mixture and stir until mixed Drop using a tablespoon onto the lined pans. Sprinkle with mini chocolate chips, if desired. Place in refrigerators until chocolate is set. Notes:

Store airtight for up to 5 days in a cool place. You don’t have to refrigerate these, but if they are kept in a warm place they could become sticky.