Baked Pumpkin Oatmeal is one of our favorite breakfasts; my boys would happily eat this every single morning all fall long if I let them.

There is just something awesome about the way oatmeal changes when it is baked. Almost like a cake, but not nearly so sweet, this is a hearty breakfast that we all love.

This pumpkin baked oatmeal has been our Thanksgiving breakfast for the past few years. I’m in favor of anything that makes my holiday kitchen work easier.

There is enough other cooking happening for the holidays, an easy breakfast is ideal. This hearty oatmeal breakfast bake is as easy as it gets.

I stir the ingredients together the night before and pop the pan in the fridge until morning. About an hour before we want to eat breakfast, I give the oatmeal a quick stir in the pan and then pop the cold pan in the pre-heated oven.

The house smells wonderful while the oatmeal bakes and this breakfast puts a smile on everyone’s face as we get ready for a day of Thanksgiving feasting.

Pumpkin Baked Oatmeal

When it comes to oatmeal, my family means business. We eat oatmeal for breakfast many times a week and I’ve come up with plenty of variations on a plain bowl of oats to keep things exciting.

Of course, some oatmeal recipes we never get sick of. This baked pumpkin spice oatmeal is one of them!

Th

Pumpkin Pudding Cookies – 3 Ways

These pudding cookies are hands down the best pumpkin cookies we’ve ever had! THIS. IS. IT! It’s got the texture of a fluffy chocolate chip cookie but tastes like pumpkin. And best of all, we’re including three different ways to make it!

Years ago, my friend Krysta introduced me to a pudding in chocolate chip cookies recipe which we still obsess over to this day. When I saw pumpkin spice pudding mix hit the shelves of Walmart and Harmons this fall, I just knew I had to make a new version. The only problem was, which do I make?! I would normally shoot all three and do three different posts over the years, but this time I decided that since you all went nuts about it on instagram, I’d just get the recipe up ASAP!

You all know I can’t help myself when it comes to cookies! I have to try all kinds of different add-ins (kitchen sink cookies), toppings (peanut butter blossoms), stuffings (s’mores stuffed chocolate chip cookies) and techniques (lemon crinkle cookies).

We found 3 ways that we love these pumpkin pudding cookies – coated in cinnamon and sugar, loaded with chocolate chips, or stuffed with Rolos! We will detail each of those versions below.

Tips for the Best Pumpkin Pudding Cookies

Here are a few tips for the best pumpkin pudding cookies:

• You need 5.1 ounces of pudding but the pudding is only sold as 3.4 ounce boxes, so you’ll need to use 2 boxes and either weigh the powder into a bowl with a food scale, or just use about 1 1/2 boxes.
• If you go with the Rolos options, make sure there is a lot of dough on the bottom because the Rolos will seep out if there isn’t enough dough on the bottoms.
• If you make the chocolate chip version, save a few chocolate chips to place on top of each cookie. It makes them look so pretty and appetizing!

Ingredients for Pumpkin Pudding Cookies

These will just be your standard cookie ingredients here with the

Melt in Your Mouth Gluten-Free Monster Cookies [+Video]

Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!

I’ve been on the hunt for a bomb monster cookie recipe and then I found one and adapted it very slightly and doubled it. It is from What Molly Made because literally no flourless peanut butter monster cookie recipe compares to hers.

Monster cookies are like an oatmeal cookie, m&m cookie, chocolate chip cookie and peanut butter cookie all smashed together in one. They are perfection! They are the best monster cookies!

What are Monster Cookies?

There are a few different stories out there for how this cookie got its name, but my favorite is that it’s a little bit of everything just like Frankenstein. A monster! These cookies can also be know as kitchen sink cookies because they have everything but the kitchen sink in them. They are super adaptable to whatever mix-ins you and your family love.

Ingredients for Monster Cookies

You won’t find any flour or dairy products (substitute the m&m’s) in this cookie recipe! This is for you, my gluten-free and dairy-free friends! Here is what you need:

• Eggs: give structure and rise to the cookies
• Peanut Butter: I prefer creamy, processed (not natural) peanut butter like Skippy or Jif.
• Brown Sugar: adds rich flavor and sweetness
• Sugar: more sweetness
• Vanilla Extract: enhances flavor
• Oats: old fashioned rolled oats adds so much texture and make sure they are certified gluten-free oats
• Baking Soda: gives rise and fluffiness
• Salt: enhances flavors and balances the sweetness
• Mini M&M’s (or milk chocolate chips): can use regular size too or holiday themed
  • NOTE: To make this recipe dairy-free, you’ll need to use a dairy-free candy or omit the m&m’s completely. Same story for the chocolate chips.
• Mini Semi Sweet Chocolate Chips: regular sized may be used
• Raisins: totally optional for those raisin haters out there

Keep scrolling to the recipe card down below for measurements for all the ingredients.

How to Make Gluten-Free Monster Cookies

Monster gluten-free cookies are so

Welcome to the weekend, my friends! It’s a lazy-ish Saturday for me and I’m looking forward to it. Yoga this morning (I still can’t believe how much I am enjoying it!), followed by brunch with the family, a bit of cleaning/organizing and laundry, a walk at some point, and hopefully a movie too. Days spent at home are often my favorite kind of day.

ON THE BLOGS THIS WEEK:  Chunks of tender chicken, crunchy dill pickles, fresh green onions, and parsley are tossed with a creamy, tangy, dill pickle dressing to make this unforgettable chicken salad. Served with crackers and chips, layered in a sandwich or a lettuce wrap, or eaten with a fork, Dill Pickle Chicken Salad is a big win for pickle lovers.

Fresh, juicy peaches are tossed with cinnamon sugar and then baked inside a buttery, flaky crust to make this easy Peach Galette. You only need six ingredients to make it and it never fails to impress.

Creamy Orange Sherbet is an old-fashioned frozen treat that I always associate with trips to visit my grandmother when I was a child. She loved sherbet and it was often found in her freezer.

A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Air Fryer French Bread Pizza takes this beloved comfort food to new heights – and it’s easy enough to make for a quick weekday lunch.

These Banana Split Pancakes are on our meal plan again this weekend. I love serving pancakes with an abundance of fruit alongside them, so this particular stack of pancakes thrills me.

Have you tried this Sweet Kale Salad? It’s a much-loved Costco copycat recipe. It starts with shredded kale, thinly sliced Brussels sprouts, and a generous handful of broccoli matchsticks. The greens are topped with sweet cranberries and salty pepitas before being tossed in a tangy sweet poppyseed dressing. (While describing this salad to a friend yesterday, I realized it’s been too long since I made it. So, I’ll be picking up some kale, broccoli, and Brussels this weekend!)

What I’m CRAVING: I have 3 words for you, friends. Sausage. Gravy. Casserole. Oh, my word. Classic biscuits and gravy married to the ease of a casserole? YES! This looks and sounds incredible.

My FAVORITE THINGS this week are these pens. I mentioned them here a couple of times last year and I still LOVE them. They’re unbelievably cheap and truly the best pen I’ve