So we mayyy have stayed out a little too late last night. And we mayyy have had a few too many drinks considering that today was a show day. But we do have a good excuse! Last night, we attended a fun foodie event hosted by The Feedfeed and Simply Organic, held at the magical Hedley and Bennett headquarters in Vernon, California about 30 minutes from our home. As we arrived, each guest was handed an envelope containing a unique spice—Ryan’s was filled with dried rosemary, and Adam’s packet had bright yellow curry powder. Everyone split up into groups according to the ingredient they received, and together we all cooked an epic meal! There were half a dozen stations set up with electric stovetops, food processors, and freshly prepped ingredients, and each group was responsible for a different course. It was great to meet new people in the community and bond with them while making dinner together: Adam’s group prepared a delicious curried butternut squash soup, while Ryan’s table mixed up a creamy hummus topped with rosemary-balsamic roasted carrots. There were over a hundred other bloggers in attendance, and there was plenty of food and wine for everyone. Plus, there mayyy have been an after-party (complete with Zombies) in the Tiki lounge at Clifton’s with our friends Christine, Becky, and Tommy, meaning we didn’t get home until well after midnight. Even though we stayed in bed till ten o’clock this morning and our Gravy live show, Mix It Up With Husbands That Cook started at 11am, we made it just in time. The episode from this morning is now archived on our show page, so you’ll be able to see our performance—despite the fact that a few hours prior, we were in no shape to host a live cooking show. But the episode was a success! Not only did Sylvia make a surprise guest appearance (we cleared it with her agent first), but we whipped up a batch of these melt-in-your-mouth pumpkin chocolate chip cookies that just so happen to be vegan as well. Perfect for all your Halloween parties, please meet your new go-to fall cookie recipe.

You would never guess that these rich and gooey chocolate chip cookies are vegan. Using almond butter, coconut oil, and water to replace the egg gives them an award-winning chewiness with perfectly crispy edges and a soft center. Warm with autumn spices like cinnamon, ginger, nutmeg, and allspice, these cookies are filled with pumpkin purée, lots of vanilla, and huge chunks of semi-sweet chocolate. If you’re not a fan of pumpkin and spice, and are simply looking for a good ole-fashioned chocolate chip cookie recipe, let us remind you that we posted one here in July. You really can’t go wrong whichever one you choose!

Tune in tomorrow at 12pm PST as we go live on Instagram, and this week we’ll be joined by the sweet Meg of This Mess Is Ours. And just as you thought you’ve had enough pumpkin for the month, we will be making not one, but two recipes using this distinguished orange squash on our show tomorrow—pumpkin dark and stormy cocktails and baked pumpkin samosas. So prepare your palate for our pumpkin party and please publicize it with your pals!

Oh, and one last thing: if you tune in to this week’s episode of American Horror Story on Tuesday, you may see a familiar face…

Shop the page:
• olive wood cutting board
• metal prep bowls
• glass mixing bowls
• cheese grater
• measuring spoons
• bamboo cutting board
• rubber spatula

Pumpkin Chocolate Chip Cookies
makes 16 to 18 cookies

2 cups (240g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 1/3 cups (284g) packed brown sugar
1/4 cup (59ml) coconut oil, melted and cooled
1/4 cup (60g) pumpkin purée
6 tablespoons (89ml) water
1/3 cup (86g) creamy almond butter
2 teaspoons vanilla extract
1 cup (160g) chopped semi-sweet chocolate

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice, then set aside. In a large bowl, whisk together the sugar, coconut oil, pumpkin, water, almond butter, and vanilla extract until smooth and no lumps of sugar remain. Swap the whisk for a rubber spatula, then add the flour mixture and stir until combined and no streaks of flour remain. Do not overmix. When blended, stir in the chopped chocolate until evenly mixed. Cover the bowl and place in the refrigerator for at least one hour, or up to overnight.

Preheat the oven to 350°F/177°C, and line two baking sheets with parchment paper. Spoon a few tablespoons of dough into the palm of your hand and roll it into a 1 to 2-inch ball. Place the balls of dough on the prepared sheets, leaving at least 3 inches between each one. Transfer the two baking sheets to two racks in the center of the oven, and bake until the cookies are golden brown around the edges with centers that still look soft, 14 to 16 minutes, swapping positions of the two trays halfway through the bake time to ensure even cooking. Transfer the pans to wire racks, and let the cookies cool completely on the pan. Serve and enjoy!