Living La Vida Holoka


Soft and Chewy Pumpkin Chocolate Chip Cookies

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These Soft and Chewy Pumpkin Chocolate Chip Cookies are the ultimate mashup of classic chocolate chip cookies and fall flavors with a “fresh from the oven” texture!


There’s nothing like a cool, fall day and the smell of something warm and sweet baking in the oven! Fall is the return of so many of my favorite things, including baking season and, of course, pumpkin season!

I love whipping up baked goodies in the fall, but I’m not the best baker in the world (I seriously have so much to learn from my mother, the ace baker in the family). I’m not horrible, but I haven’t found a recipe that I can absolutely nail. My baked goods are usually just a little “off.” My cakes are a touch too dry and my cookies always seem to be a little too dark on the bottom.

Well, I definitely did something right with this cookie recipe because I nailed it! These Soft and Chewy Pumpkin Chocolate Chip Cookies are the ultimate fall cookie! Think: classic chocolate chip cookie with just the right amount of pumpkin goodness and a soft and chewy texture!


The recipe starts off like a traditional chocolate chip cookie recipe – butter, sugar, eggs, vanilla, flour, and all of that good stuff. But then the magic happens! I added in some pumpkin puree and pumpkin pie spice to give these cookies a dose of fall flavor.

But the real secret to making the chewiest, best-tasting chocolate chip cookies ever is using Karo® Corn Syrup! Up until now, I basically kept Karo® Corn Syrup on hand to use in my husband’s favorite Chocolate Pecan Pie. That’s all changed thanks to this cookie recipe!


When it comes to cookies, I prefer them soft and chewy instead of crispy. You’ll usually find me sneaking a few cookies from the baking sheets when they’re fresh out of the oven! Karo® Corn Syrup keeps cookies soft and chewy for that “fresh from the oven” flavor in every delicious bite! It’s a great ingredient to keep on hand for your fall recipes.

These cookies aren’t just a perfect mashup of chocolate chips and pumpkin. They’re a drop style cookie, so they’re super easy to make, too! Just mix up all of the ingredients, then drop spoonfuls of cookie dough onto baking sheets, and bake until they’re fluffy and slightly golden!

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Soft and Chewy Pumpkin Chocolate Chip Cookies

Soft and Chewy Pumpkin Chocolate Chip Cookies

Ingredients

  • 4 oz. stick unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/2 cup light Karo® Corn Syrup
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1/2 cup 100% pumpkin puree
  • 2 1/2 cup all-purpose flour
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup chocolate chip morsels

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, beat the butter and sugar together until fluffy.
  3. Then, add in the Karo® Corn Syrup, egg, vanilla extract, and pumpkin puree.
  4. Gradually add the flour into the mixture. Then, mix in the pumpkin pie spice, baking soda, and salt.
  5. Stir in the chocolate chips.
  6. Drop tablespoonfuls of cookie dough onto the baking sheets.
  7. Bake the cookies for 11-13 minutes, or until they're puffed up and slightly golden brown around the edges.
  8. Allow to cool for a couple minutes. Then, transfer to wire racks to cool completely.
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Did you know that Karo® Corn Syrup is the leading corn syrup brand with over 100 years of quality and trust over multiple generations? It’s now my favorite ingredient to sneak into cookie recipes for that perfect soft and chewy texture! Grab a bottle the next time you’re at the grocery store for all of your fall baking!

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If you like this recipe, you might enjoy these sweet treats as well:

S’mores Ice Cream Sandwich Cake

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This easy S’mores Ice Cream Sandwich Cake is made with layers of ice cream sandwiches, marshmallow whipped topping, graham crackers, and chocolate syrup!


Our 7th wedding anniversary was this past weekend and my 28th – I mean, 38th birthday is on Monday.  There’s a lot to celebrate!  It’s become kind of a yearly tradition that my husband and I work on an anniversary project together.  But the 7th wedding anniversary is the copper and wool anniversary. 

I’m allergic to wool and I came up short with copper projects.  So instead, we spent loads of quality time together since my husband was off last week.  That was enough to keep my heart full.

This year, instead of sharing an anniversary project, we’re skipping straight ahead to my birthday!  What I want to eat for my birthday is never really a hard decision (it’s usually steak or seafood – or both).  It’s deciding on dessert that tends to stump me.  Honestly, I’m not a big fan of cake – ice cream or baked. 


Usually, I’ll have my husband make me brownies (he makes the best brownies).  A couple years ago, we made our own s’mores over fire in the backyard.  Simple, but a quintessential summertime treat.  I was thinking about those s’mores recently and decided that I wanted to celebrate my birthday with a s’mores-inspired ice cream cake this year. 

Yes!  Ice cream cake!

But not just an ice cream cake – a S’mores Ice Cream Sandwich Cake!

An easy, s’mores style summer dessert!

 
Have you made an ice cream sandwich cake before?  It’s such an easy summer dessert to make!  Ice cream sandwiches get layered in a loaf pan with whipped topping, candies, sweet sauces, and whatever else you want to add to the cake!

Because I wanted a s’mores style cake, I stirred marshmallow creme into my tub of Cool Whip.  One layer of ice cream sandwiches was added to the pan.  Then, a layer of marshmallow creme topping.  After that, I added crushed up graham crackers and a drizzle of chocolate syrup. 

I followed with another layer of ice cream sandwiches, spread the whipped topping on top again, and froze the cake for a couple of hours.  Once everything was frozen solid, I removed the cake from the pan.  Then, I frosted the entire cake with whipped topping and froze it again.  When it was time to serve, I added more graham crackers on top and finished with a drizzle of chocolate syrup.

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S’mores Ice Cream Sandwich Cake

S’mores Ice Cream Sandwich Cake

Ingredients

  • 1 box of square ice cream sandwiches (I used Klondike)
  • 8 oz. Lite Cool Whip
  • 7 oz. jar marshmallow Fluff
  • 6-8 low fat graham crackers, crushed
  • Chocolate syrup

Instructions

  1. Line a loaf pan with wax paper.
  2. In a bowl, mix the Cool Whip and Fluff together. Set aside
  3. Add a layer of ice cream sandwiches to the bottom of the loaf pan. You may have to cut a sandwich in half to make them fit.
  4. Follow with a layer of the marshmallow whipped topping.
  5. Then, add crushed graham crackers and a drizzle of chocolate syrup.
  6. Add another layer of ice cream sandwiches on top of that.
  7. Cover the loaf pan and place in the freezer for about an hour, or until solid.
  8. Carefully remove the cake from the pan and place on a serving plate.
  9. Frost the entire cake with whipped topping and place back into the freezer for at least two hours.
  10. Before serving, add more crushed graham crackers on top. Finish with a drizzle of chocolate syrup.
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When it’s time to serve, slice this baby up to reveal the delicious layers inside! I’m pretty sure this cake has made me an ice cream cake lover now. Well, at least an ice cream sandwich cake lover!  It’s like the best of summer all rolled into one delicious dessert!

Share your pics of this recipe on social media using the hashtag #livinglavidaeats.  Don’t forget to tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

Berry Shortcake Sundaes with Strawberry Sauce

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These Berry Shortcake Sundaes are an easy, family-friendly ice cream treat made with shortcakes, berries, homemade whipped cream, and strawberry sauce!


I was having lunch with my sister a few weeks ago and asked her, “Remember those shortcakes that mom and dad used to make with those dessert shells?”  She didn’t remember until I pulled a package of the dessert shells out of the freezer.  “Oh, yeah!  Those!”

My parents always found delicious ways to do dessert during the summer.  On weekends, we would make easy shortcakes topped with whipped cream and strawberries, or waffle sundaes piled high with ice cream and chocolate syrup.  It was the best way to end a hot, summer night! 

I immediately got nostalgic for those summer shortcakes after seeing dessert shells by the berries in the grocery store.  So I bought a package to hold onto.


Now that I have those dessert shells in my possession, our plans for tomorrow’s 4th of July festivities include: staying cool, not getting bit by mosquitoes, keeping Hunter calm during fireworks, and ending the evening with berry shortcake sundaes.

These sundaes are basically of a combination of those waffle sundaes and shortcakes that we used to make.  We’ve still got that golden shortcake base.  But instead of just whipped cream and strawberries, I’ve topped it with vanilla ice cream, homemade strawberry sauce, homemade vanilla bean whipped cream, and mixed berries.


An easy strawberry sauce you’ll want to spoon over everything!

 
I could eat that strawberry sauce with a spoon and not feel a morsel of guilt about it. Of course, it’s best to save it for your sundaes….or French toast, or waffles, or whatever your little heart desires spooning it over! 

It’s so easy to make, too!  It’s almost like making a jam, but it keeps its saucy consistency, even after cooling. I left our strawberry sauce slightly chunky, but blend it to your preferred consistency!

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Berry Shortcake Sundaes with Strawberry Sauce

Berry Shortcake Sundaes with Strawberry Sauce

Ingredients

    For the strawberry sauce:
  • 3 cup strawberries, chopped
  • 1/2 cup sugar, or 2 tbsp. stevia sweetener
  • 1 tsp. lemon juice
  • 1/2 vanilla bean, scraped (reserve the other half for the whipped cream)
  • 1/2 cup water
    • For the whipped cream:
  • 1 cup heavy cream
  • 1/2 vanilla bean, scraped
  • 2 tbsp. sugar, or 1/2 tsp. stevia sweetener
    • For the sundaes:
  • 2 dessert shells
  • Vanilla ice cream
  • Sliced strawberries, raspberries, blueberries
  • Strawberry sauce
  • Whipped cream
  • Optional: fresh mint leaves

Instructions

    For the strawberry sauce:
  1. Add the strawberries, sugar, lemon juice, and vanilla bean to a medium pot.
  2. Cook over medium heat, stirring occasionally.
  3. When the pot begins to boil, lower the heat.
  4. Continuing cooking for 10-12 minutes, or until the strawberries have softened.
  5. Once the strawberries are soft and most of the juices have been released, remove the pot from heat.
  6. Use a hand blender to blend the sauce into a smooth consistency. It's okay if some chunks of strawberries remain.
  7. Add the water to the pot and cook over medium-low heat for another five minutes.
  8. Allow the sauce to cool, then store in a mason jar in the fridge until ready to use.
    9. For the whipped cream:
  9. Add the heavy cream, vanilla bean, and sugar to a mixing bowl.
  10. Whip until soft peaks form.
  11. Spoon into a mason jar and refrigerate until ready to use.
    12. For the sundaes:
  12. If desired, toast the dessert shells just until golden brown, about 4 minutes.
  13. Allow the dessert shells to cool. Then, add a scoop of vanilla ice cream into each of them.
  14. Drizzle with strawberry sauce and top with a dollop of whipped cream.
  15. Add some berries on top, garnish with a mint leave, and serve.
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Make these sundaes a summer weekend tradition!

 
If you’re looking for an easy, last minute dessert for the 4th of July or an ice cream treat to keep you cool during a summer night, definitely – definitely – make these sundaes!  You could even make these ice cream buffet style.

Have the dessert shells ready (look for them in a pack of six near the berries at the grocery store) and set out a bunch of different ice cream flavors and toppings.  Super fun! 


Of course, if you’re not into sharing, the dessert shells freeze well.  Just thaw them out the morning before you’re planning on making these sundaes, give them a quick toast, and get to topping them!

Pretty sure we need to make these a Sunday night sundae tradition of our own this summer!

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If you like this recipe, you might enjoy these as well:

Chocolate Hazelnut & Strawberry Grilled Dessert Pizza

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This Chocolate Hazelnut & Strawberry Grilled Dessert Pizza is topped with chocolate hazelnut spread, fresh strawberries, chopped hazelnuts, and mint!  It’s sure to become your new favorite summertime dessert!

grilled dessert pizza
It’s officially grilled pizza season again and our Friday night pizza nights have made a comeback!  This year, we plan on laying off the heavier sauces and cheeses and opting for lighter pizzas (like this Grilled Chicken Caesar Salad Pizza).  But pizza night is back, baby!  It’s time to fire up the charcoal grill and make good use out of our outdoor cooking station! 

We’ve been grilling our pizzas outside during the summer for years now.  When our garden is bursting with herbs, tomatoes, and peppers, the topping combinations become endless for us!  But one thing I really wanted to try was a grilled dessert pizza made with chocolate hazelnut spread and strawberries.

grilled dessert pizza
I had some pizza dough to use up in our freezer. My sister and I had grilled pizza for lunch one day.  I decided to experiment with the other and made an incredibly delicious dessert pizza that will make an amazing summer dessert! 

Just like making traditional pizza on the grill, I stretched and oiled the dough first.  Then, I heated the grill to medium and placed the oiled dough on the grates.  You’ll know when it’s time to flip when the dough bubbles and you get nice grill marks.

grilled dessert pizza

The perfect grilled dessert pizza for pizza night!

 
Flip your dough and continue cooking. Now, if you were making a traditional grilled pizza, this is where you would add your sauce, cheese, and toppings. But since we’re making a dessert pizza, we’re going to add everything right before we slice and serve it.

Instead of sauce, I spread chocolate hazelnut spread on the dough.  Then, I topped it with sliced strawberries, chopped hazelnuts, fresh mint, and a dusting of powdered sugar.

It’s entirely optional, but I also sprinkled the warm dough with Flavor God’s Buttery Cinnamon Roll seasoning (you could also use cinnamon sugar).  It kind of made the crust taste like a doughnut!

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Chocolate Hazelnut & Strawberry Grilled Dessert Pizza

Chocolate Hazelnut & Strawberry Grilled Dessert Pizza

Ingredients

  • 1 store bought pizza dough, brought to room temperature and cut into two pieces
  • Extra virgin olive oil
  • 1/2 cup chocolate hazelnut spread
  • 1 cup sliced strawberries
  • 2-3 tbsp. chopped hazelnuts
  • Fresh mint, chopped
  • Optional: cinnamon sugar seasoning, powdered sugar

Instructions

  1. Preheat the grill to medium-high heat.
  2. Divide the dough into two equal pieces. Stretch the dough (it doesn't need to be a perfect circle) and brush each side with oil.
  3. Place the dough on the grill and cook for about 2-3 minutes, or until the dough begins to bubble and you have nice grill marks.
  4. Flip the dough and continue cooking the other side. When the dough is fully cooked, remove from heat.
  5. If desired, sprinkle the warm dough with cinnamon sugar. Then, spread each piece of dough with chocolate hazelnut spread.
  6. Follow with the sliced strawberries, chopped hazelnuts, and fresh mint.
  7. Finish the dessert pizza with a sprinkle of powdered sugar, if desired.
  8. Cut the pizza into slices and serve immediately.
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grilled dessert pizza
This dessert pizza is best when it’s enjoyed the same day.  Serve it with a nice rosé for a delicious outdoor brunch or romantic evening on the patio!  If you really want to get extra with this recipe, add a dollop of homemade whipped cream on top!  

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If you like this dessert recipe, you might enjoy these as well:


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