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Where are my fellow Canadians at, eh?
Thanksgiving is huge in the US I think mostly because of Black Friday but let’s not forget about our own Canadian Thanksgiving which falls on the second weekend of October.
What do you normally do on Thanksgiving?
Do you cherish the moments with your family and friends?
Do you give thanks to all that you’ve been given? Comment below on something you’re thankful for – I’d love to hear what it is.
This recipe is coming to you just in time to kick start your fall baking.
But wait! It’s a no-bake recipe? What?!
Yup, I know you guys are slaving in the kitchen trying to get all that Thanksgiving prep together so this Pumpkin Spice Panna Cotta recipe will save you from the heat.
And you can make it in advance, just try not to be too tempted to eat it in advance!
Do you give thanks to all that you’ve been given? Comment below on something you’re thankful for – I’d love to hear what it is.
This recipe is coming to you just in time to kick start your fall baking.
But wait! It’s a no-bake recipe? What?!
Yup, I know you guys are slaving in the kitchen trying to get all that Thanksgiving prep together so this Pumpkin Spice Panna Cotta recipe will save you from the heat.
And you can make it in advance, just try not to be too tempted to eat it in advance!
You’ll know it’s Fall as soon as you add in the pumpkin pie spice – the aromas are heavenly! #loveisintheair
Give this recipe a try and let me know what your favorite Fall recipe is.
xo, Zarine
Preheat the oven to 175 Deg C (350 F).
Mix the peanut butter powder and pumpkin puree together first.
Add in the remaining ingredients and mix together.
Stir in the chips and let the cookie dough rest for 10 minutes.
Scoop with a 2 tsp cookie scoop on a baking sheet. I like to use baking mats or parchment on top of my baking trays.
Bake for 12-15 minutes if using a 2 tsp scoop. Longer if making larger cookie sizes.
Eat them while they're warm, or if you must – wait until they cool down.
©Life by Zarine – Zarine Bharda