So, I will continue to spend my time opening zip-loc bags full of cookies and sniffing until my nose hurts. Yes, that's what I'll do. Thankfully there are a lot of people who can use an uplift and who have a better metabolism than I do, so I have places to send these cookies when I can't take it any longer :)
Pumpkin Pecan Chocolate Chunk Cookies
(For pictures and a recipe for maple frosting, click here)
Ingredients:
2 1/4 cup self-rising flour (I used all-purpose flour and added 2 tsp baking powder and 1/2 tsp salt)
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks
Directions:
Whisk together flour and pumpkin pie spice. Set aside.
In a large mixing bowl, cream butter.
Add both sugars and beat until light and fluffy.
Add vanilla.
Add eggs one at a time and beat until combined.
Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
Stir in chopped pecans and chocolate chunks.
Drop on cookie tray lined with parchment paper.
Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
Let cool.
Enjoy!
