Pumpkin Chocolate Chip Pancakes #SundaySupper

When I would tell family and friends how picky my daughter was, they wouldn’t believe me. They had to witness her gagging – before the food even touched her lips – before they realized I wasn’t exaggerating.

Miss. Hazelnut is now three and a half and there’s been a lot of improvement. We have a variety of techniques that, when combined, have improved her eating immensely. We shamelessly bribe her with lolly pops for trying something new. We take a hard line and will sit at the dinner table for an hour until she tries <insert this new item> before finish the meal. We put sprinkles on pretty much any breakfast food so that she’ll eat it. We have learned to describe or prepare things in ways that appeal to her silly side. But honestly, as she’s gotten older and seen her parents, brother, and friends eating other things, she’s just gotten more amenable to trying new things on her own.

The one place we’re still lacking, though, is veggies. The fights about trying a vegetable are much more fierce and even once she tries the veggie, she often doesn’t like it and may even make herself gap (TBD if that’s real opinion or her stubborn streak). Any time I can hide a vegetable in something I know she’ll eat, I call it a win. These “orange” pancakes were one of the more recent wins. I appealed to her silly side with the orange color, and her sweet tooth with chocolate chips (with her plate topped with rainbow sprinkles). But I don’t feel too bad because  know that there’s whole grain and pumpkin mixed in with the extra sugar we added. These pancakes are light on spice to appeal to her palate (feel free to bump up the cinnamon for a more sophisticated palate) and froze well for breakfasts throughout the week.


My daughter is still just a bit to young to have sleepovers regularly, but every once and a while, when we share a sitter with friends, Miss. Hazelnut spends the night with her best friend. I can’t wait for her to have planned slumber parties at our house, so that the girls can stay up late gabbing and rise in the morning with an extra special breakfast. I can’t wait to make these pancakes for her and her friends, and am excited to try some of the other slumber party favorites that the #SundaySupper tastemakers have dreamed up.

Pumpkin Chocolate Chip Pancakes

By Books n’ Cooks


  • 4 Tbs. whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. table salt
  • 3 Tbs. sugar
  • 1/2 c. mini semi-sweet chocolate chips
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 c. pumpkin puree
  • Cooking spray

Preheat an electric frying pan or skillet to 300F (medium-low on a stove top)

In a large bowl, whisk together flour, baking powder, cinnamon, salt, sugar, and chocolate chips.

In a separate bowl, whisk together eggs, vanilla and pumpkin puree. Add to the flour mixture and with a wooden spoon or rubber spatula, stir to combine.

Spray frying pan or skillet with cooking spray. Ladle out pancake batter into prepared pan. (Each of my pancakes used a scant 1/4 cup of better). Cook untouched until edges and center starts to set. Flip and cook for another 2-3 minutes to finish cooking.

Serve hot with maple syrup or other desired topping.

I hope you enjoyed this recipe! Now I’m off to bookmark and Pin other great recipes for my daughters next sleepover. Thanks to Marion at Life Tastes Good for hosting this week’s #SundaySupper Sleepover Favorites event!






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Quinoa Pumpkin Granola

Pumpkin Quinoa Granola from Books n' Cooks

I feel like I’m one of those weirdos that doesn’t go crazy for pumpkin lattes, pumpkin pie, and all other pumpkin products/baked goods that arrive in stores and shops at the beginning of fall. I didn’t grow up with it, so I tend to find the textures and flavors a bit too much for me. But every once and a while, there’s a pumpkin recipe that catches my eye enough to bookmark it. And once in a blue moon, there’s a pumpkin recipe that I actually make.

This year, a recipe for quinoa pumpkin granola caught my eye. I love granola in my morning yogurt and was intrigued by the addition of quinoa, a protein-packed seed. I was pleasantly surprised at how much I enjoyed this recipe. The pumpkin flavor was understated enough for me to enjoy the hint of that fall flavor. I loved the crunch of the quinua-oat granola, the slight nuttiness of the pepitas, and the brightness of the dried cranberries in my morning yogurt. Maybe I’m not such a pumpkin hater after all…

Pumpkin Quinoa Granola from Books n' Cooks

Quinoa Pumpkin Granola

Adapted from A Cookie Named Desire

Yields ~4 cups

Preheat oven to 325F.


  • 1/2 c. uncooked quinoa, rinsed & dried

on a baking sheet in preheated oven for 10 minutes. Remove from oven.

In a large bowl, combine quinoa with

  • 2 c. old-fashioned oats
  • 1/2 c. ground flaxseeds
  • 2 1/2 tsp. pumpkin spice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • 1/2 c. pepitas
  • 1/2 c. chopped pecans*
  • 1/2 c. dried cranberries
  • 2 Tbs. brown sugar

* For a nut-free granola, I skipped the pecans and instead used 1 c. pepitas.

In a smaller bowl, whisk together

  • 1/2 c. agave nectar
  • 1/2 c. pumpkin puree
  • 1 tsp. vanilla extract

until combined. Stir into bowl with dry ingredients, until everything is coated. Pour onto baking sheet and bake until golden, about 25-30 minutes, stirring halfway through.

Turn off oven and crack door. Allow granola to cool on baking sheet in the oven for 2 hours to get  crunch.

Store in an airtight container.

Quina Pumpkin Granola from Books n' Cooks


Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

I don’t remember pumpkin picking with my family as a kid- I’m sure I did because I have memories of my dad carving pumpkins. At least one year, some grew in the compost ditch in our backyard from the previous year’s discarded pumpkins.

Anyway, last year, I decided that I wanted to make pumpkin picking with our children a family tradition. While my hubby initially rolled his eyes and went just to humor me, he enjoyed carving the pumpkin as much as I enjoyed the process of choosing a pumpkin (or more accurately, photographing the baby in the pumpkin field).

Roasting the pumpkin seeds was super easy and provided a great snack. I couldn’t walk by the counter without grabbing a few. My only regret is that the giant pumpkin had so few seeds in it!

Roasted Pumpkin Seeds

Adapted from Hezzi-D’s Books and Cooks


  • 2 c. pumpkin seeds
  • 3 Tbs. unsalted butter, melted
  • 2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne powder

Preheat oven to 350.

Line a baking sheet with parchment paper.

In a medium bowl, toss all ingredients until pumpkin seeds are evenly coated.

Bake 30-45 minutes, stirring every 10 minutes or so, until pumpkin seeds are golden brown.

Remove from oven.

Serve hot or at room temperature.

Pumpkin seeds will keep stored in an airtight container for 3 days.