Skip to content
View Sizes

Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Pumpkin Chocolate Chip Cookie Recipe

Pumpkin powder, Ceylon cinnamon, nutmeg, ginger and cloves combine for a fall inspired version of the traditional chocolate chip cookie!

  • Yield:30 cookies

  • Level of Difficulty:Easy

  • Cook Time:15 Minutes

  • Prep Time:15 Minutes


  • 2 tablespoon

    ground flax seed meal

  • 3 ounces

    hot water

  • 2 cups

    all-purpose flour

  • 1/4 cup

    pumpkin powder

  • 1 teaspoon

    Ceylon cinnamon

  • 1 teaspoon

    freshly grated nutmeg

  • 1/2 teaspoon

    ground ginger

  • 1/2 teaspoon

    ground cloves

  • 1 teaspoon

    baking soda

  • 1 teaspoon

    Celtic sea salt, fine ground

  • 1 cup

    butter or vegan butter, softened

  • 3/4 cup

    granulated sugar

  • 3/4 cup packed

    dark brown sugar

  • 1 teaspoon

    vanilla extract

  • 2 cups

    semi sweet chocolate morsels


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Whisk ground flax seed meal with water in a small bowl or ramekin and set aside.

In a medium sized bowl combine flour, pumpkin powder, Ceylon cinnamon, nutmeg, ginger, cloves, baking soda and salt.

In a large bowl, cream butter, brown sugar, and granulated sugar until soft and fluffy.

Scrape down sides of bowl, add flax seed mixture and vanilla extract. Stir until well incorporated.

Scrape down sides of bowl. Beat flour/spice mixture into butter mixture in three separate additions, scraping down sides of bowl after each new addition.

Fold in chocolate chips.

Drop two tablespoons of dough for each cookie on a baking sheet.

Bake cookies in preheated oven for 9-11 minutes or until browned along edges.

Allow cookies to cool on baking sheet for two minutes and then, with a spatula, transfer to wire cooling rack or piece of parchment paper laid on a flat surface.

Allow to cool for fifteen more minutes until eating.

Previous article Red Cabbage Kimchi Recipe
Want to Try Something New?