Every fall I find myself coming back to these brown butter pumpkin chocolate chip cookies and wondering why I ever bake anything else. Thick, chewy, loaded with real pumpkin and rich chocolate, and built on a base of nutty brown butter, these are everything a fall cookie should be and nothing like the cakey pumpkin cookies you may have had before.

The secret to getting pumpkin cookies chewy instead of cakey? Brown the butter and blot as much moisture as possible from the pumpkin puree. It takes a few extra paper towels, but it’s what gives you those thick, bakery-style cookies with chewy centers and golden edges.

👉 NOTE: If you ARE looking for classic cakey pumpkin chocolate chip cookies, we have the BEST recipe for those!

Ingredients You’ll Need

A few simple ingredients and two important techniques are what make these pumpkin cookies so chewy. Here’s what you’ll need:

• Unsalted Butter: Browned until golden and nutty, it gives the cookies their rich, toasted flavor.
• Pumpkin Puree: Blotting away the excess moisture gives you pumpkin flavor without a cakey cookie.
• Light Brown Sugar: Adds molasses flavor, moisture and chewiness.
• Sugar: Helps create those lightly crisp, golden edges.
• Egg Yolks: Using yolks without the whites keeps the cookies rich and chewy instead of fluffy.
• Vanilla Extract: Rounds out the pumpkin, spices and brown butter.
• All-Purpose Flour: Provides structure for a thick, substantial cookie.
• Pumpkin Spice + Cinnamon: Gives the cookies plenty of warm fall spice.
• Baking Soda: Helps the cookies spread and brown without becoming puffy.
• Fine Sea Salt: Balances the sweetness and brings out the brown butter and chocolate.
• Chocolate: Use chopped

General Conference weekend is good for the soul…and apparently REALLY good for the belly too.

Around here, General Conference and good food just belong together. And is it even conference morning without cinnamon rolls?!

From big breakfasts and between-session snacks to easy dinners and desserts, here are our favorite General Conference food ideas for the whole weekend.

What Is General Conference?

General Conference is a worldwide gathering of The Church of Jesus Christ of Latter-day Saints held twice a year. Church leaders share messages centered on Jesus Christ and His gospel, and for our family, it’s also become a weekend full of family traditions and really good food!

All the Cinnamon Rolls

Is it even General Conference morning without cinnamon rolls?! These cinnamon rolls, sweet rolls and pull apart breads are made for slow conference mornings with the whole family.

This Biscoff pull apart bread is made with soft, buttery cinnamon sugar rolls baked together until golden, then topped with tangy cream cheese frosting and warm Biscoff cookie butter. Every pull-apart bite is fluffy and gooey with ribbons of cinnamon brown sugar and cookie butter.

I was making our cinnamon pull apart bread and suddenly it hit me—BISCOFF! This version is basically what happens when cinnamon rolls and our Biscoff obsession collide, and I am very much here for it.

Instead of putting the cookie butter inside the rolls, we save it for the top. You still get all those buttery cinnamon sugar edges between the rolls, but now they’re covered in a ridiculous cream cheese-Biscoff swirl.

And whatever you do, DOLLOP and swirl rather than just pouring it on. I tested both ways, and there’s definitely a winner.

Ingredients You’ll Need

Dough

• Warm water + heavy cream: Creates the warm liquid base for activating the yeast while adding richness to the dough. Whole milk can be substituted for the cream.
• Instant yeast: Gives the pull apart rolls their tall, fluffy rise. Make sure your liquids are warm, not hot, so you don’t kill the yeast.
• Sugar: Sweetens the dough and gives the yeast a little something to feed on while it activates.
• Buttermilk: One of the

These chewy pumpkin cookies have crisp edges, soft chewy centers and plenty of warm pumpkin spice flavor, all thanks to browned butter, an egg yolk and a few simple tricks for controlling pumpkin’s extra moisture. They give you that classic chewy cookie texture without the fluffy, cakey pumpkin cookie problem.

It took me SIX YEARS of testing to get these right! Pumpkin adds so much moisture to cookie dough that batch after batch came out too puffy, too flat or basically like little pumpkin cakes. But a few simple tricks finally changed everything, and we’re walking through every one of them—including exactly what your dough should look like in the NEW VIDEO TUTORIAL below.

Ingredients You’ll Need

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This Pumpkin Chocolate Chip Baked Oatmeal is one of those breakfasts that feels a little like dessert but is made with wholesome ingredients I feel good about serving my family. It’s soft, perfectly spiced, and studded with melty chocolate chips in every bite.

Honestly, this is one of my favorite breakfasts to make when I don’t feel like cooking in the morning. Everything gets mixed together the night before or while I’m making dinner, then all I have to do is bake it when we need breakfast.

My kids especially love it with a dollop of vanilla yogurt on top. Between the pumpkin, warm spices, and chocolate chips, it tastes almost like pumpkin chocolate chip cookies for breakfast.

Ingredients You’ll Need

This pumpkin baked oatmeal recipe uses simple pantry ingredients plus pumpkin, apple butter and plenty of warm fall spices.

• Apple Butter: Adds concentrated apple flavor, sweetness and even more fall spice.
• Pumpkin Purée: Adds moisture and pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
• Maple Syrup: Sweetens the oatmeal and pairs perfectly with the pumpkin and spices.
• Olive Oil: Adds moisture and keeps the oatmeal tender.
• Apple Cider Vinegar: Reacts with the baking soda and helps give the baked oatmeal a lighter texture.
• Vanilla Extract: Rounds out all those warm fall flavors.
• Cinnamon: Adds extra warmth and spice.
• Pumpkin Pie Spice: Gives us those classic cinnamon, nutmeg, ginger and clove flavors.
• Skim Milk: Adds moisture so the oats soften as they bake.
• Old-Fashioned Rolled Oats: Give the baked oatmeal its hearty, chewy texture.
• Baking Soda: Gives the oatmeal a little lift.
• Sea Salt: Balances the sweetness and brings out the other flavors.
• Semi-Sweet Chocolate Chips: Because pumpkin + chocolate forever.