Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Amy’s Pumpkin Chocolate Chip Cookies September 23, 2012

Filed under: Amy,Cookies,Dessert,Pumpkin — lewissisters @ 4:22 am


Happy first day of fall!

I am so excited for fall. There will be colder weather, the holidays coming up, and great food. I wanted to post a lot of comfort food dishes to get everyone in the spirit of fall. I was having trouble coming up with ideas for recipes, so I asked our cousins Amy and Niki for some recipes.

This recipe was one of Amy’s. I love pumpkin chocolate chip cookies. They are so good and made the house smell like pumpkin. That, to me, says “fall is here.” A word of warning, I did not cook my first batch of cookies as long as the second batch. They fell apart when I took them off the cookie sheet.


Pumpkin Chocolate Chip Cookies


One 16 oz. can pumpkin (not pie filling, just pumpkin)

1 C. sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

½ tsp. salt

1 ½ tsp. pumpkin pie spice

1 C. butter (2 sticks)

2 ¼ – ¾ C. flour (gluten free baking flour)

One 12 oz. bag chocolate chips

1 C. walnuts (optional)


Mix everything together, spoon onto a cookie sheet and bake at

375 degrees, 18-20 minutes




Pumpkin White Chocolate Chip Cookies-Gluten Free October 2, 2015

Filed under: Cookies,Dessert,Gluten Free,Pumpkin — lewissisters @ 3:07 am

Hey guys! This fun version of pumpkin chocolate chip cookies was inspired by my friend Lindsay; she sits in the cubical on my right at my mission. Lindsay does not like pumpkin chocolate chip cookies with semisweet chocolate chips; she uses white chocolate chips instead. A couple weeks ago we were talking about pumpkin and fall. Pumpkin chocolate chip cookies came up and Lindsay told me about her chocolate chip change. It is a little strange, but I wanted to give it a try, to see how the cookies tasted.

I used our recipe for Amy’s pumpkin chocolate chip cookies I separated the recipe in half and put ½ cup of semi sweet chocolate chips in one bowl and ½ cup of white chocolate chips in the other bowl, stirred them together by hand and put them on my cookie sheets. 

Besides the white chocolate chips I used almond flour. That was a bad idea because I did not use xanthum gum; this made everything crumble. I took the picture of the white chocolate chip cookies when I saw the batch of semi sweet chocolate cookies fall apart when I tried to take them off my cookie sheet.

I asked my friend Heidi what happened and she said I need to use xanthum gum. (This is what my parents and I thought) Neither Heidi nor I have attempted to use xanthum gum because it intimidates us. We have resolved to stick with the all purpose gluten free baking flour because it binds things well, until one of us tries the xanthem gum and figures out how much to use per recipe.

Another tip, grease your cookie sheets. This ensures the cookies will not stick.

The white chocolate chips taste like cream cheese. This is a great way to mix up regular Pumpkin Chocolate Chip Cookies. If you would like a change, give this version a try. Minus the almond flour, unless you are an expert with xanthum gum.

Thanks for the idea Lindsay it was great!
Happy Halloween!


Pumpkin Bundt Cake with Cream Cheese Frosting and Chocolate Chips…or not and Chicken Tortilla Casserole June 14, 2012

Filed under: Cakes,Casseroles,Chicken,Dessert,Dinner,Make Ahead Meals,Pumpkin — lewissisters @ 4:22 am

This weekend was crazy, full of baking! First, I had to make chocolate chip cookies so a friend and I could take a meal to someone. Next, I made four pumpkin bundt cakes, for our neighborhood walk about. That’s where a few houses volunteer to serve treats and everyone walks around and mingles. While the first batch of bundt cakes was baking, I made a chicken tortilla casserole. My sister was studying for midterms, so she had the task of reading the recipes to me and checking on my progress. I got everything made, but it took a couple hours and made my kitchen messy.

The bundt cake in the picture has chocolate chips, but I made two plain bundt cakes to go along with the pair of chocolate chip cakes. The bundt cake tastes wonderful with or without chocolate chips. My sister found this recipe.
The chicken tortilla casserole comes from our family friend Pam. I believe this recipe will be a new meal in our “Sunday Dinner” rotation. We haven’t made the casserole in years; however, everyone was stoked when we were digging into it!

I’m not putting a recipe up for the chocolate chip cookies. I used pre-made cookie dough because I didn’t have time to make my own dough, and it was much easier. Plus, everyone has a good chocolate chip cookie recipe.
Sorry for the overlapping categories.

Pumpkin Bundt Cake with Cream Cheese Frosting and Chocolate Chips… or not.

1 yellow cake mix (gluten free)

1 15 ounce can pumpkin

1 3.4 ounce package of vanilla instant pudding

1/2 cup water

1/4 cup canola oil (applesauce)

2 eggs

1 tsp vanilla extract

1 tsp cinnamon

1 tsp pumpkin pie spice

Optional: 4 ounces chocolate chips

Cream Cheese Icing

4 ounces of reduced fat cream cheese

1 and 1/2 cups powdered sugar

1 tbsp milk

Preheat oven to 350. Coat 9 inch bunt pan with spray and flour.

In a bowl, add cake mix, pumpkin, pudding, water, and oil. Mix for a few seconds, then add eggs, vanilla cinnamon and pumpkin pie spice. Mix until blended. Turn mixer on high and mix until very smooth. Pour cake batter into coated bundt pan. Bake about 60-65 minutes until toothpick comes out clean.

Remove from oven and cool about 10 minutes. Loosen all sides with a flat knife and put cake on a plate.


Whip cream cheese till smooth, add powdered sugar, milk, and mix until smooth. Should be somewhat thick. Drizzle frosting all over top of cake. (This is the best frosting we’ve found).



Pam’s Chicken Tortilla Casserole

4 chicken breasts cooked and cut up (or shredded)

3 cans cream of mushroom soup

1 13 ounce can evaporated milk

2 4 ounce cans diced green chiles (mild)

1 dozen flour tortillas cut into strips (You only need about 6-8 tortillas. Use corn tortillas if gluten free.)

3/4 pound sharp cheese shredded

1 Tbsp chile powder

1 onion chopped (or you can use the dry onions)

2 Tbsps jalapino green taco sauce

In a bowl, mix soup, milk, chilly powder, onion and taco sauce.

Layer the chicken, tortillas, chilies, cheese, and soup mixture. Repeat that again. Top with cheese. Bake at 350 for 1 hour.