The problem: J and I don't need to eat a entire batch of cookies, or cupcakes or a whole cake, etc. So I usually only bake when there will be other people around.
Last night, my brother-in-law's girlfriend had J and I and his parents over for dinner. Perfect excuse to make cookies! I chose the following, for the fall season and because I REALLY wanted to make frosting :D
(The picture is upside down - sorry!)
The original recipe is by Bakerella, one of my favorite baking blogs. Here's a link to the exact recipe.
My cookies seemed a bit more cakey (I used all purpose flour and baking soda/salt instead of self rising.) My frosting is also a lot darker and was more like a thicker glaze. It has hardened up well, though. I was sad that I couldn't use my new offset spatula. :(
Here is the recipe:
Pumpkin Pecan Chocolate Chunk Cookies
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks
- 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.
Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring
- Sift sugar and set aside.
- Melt butter over medium heat until golden brown. Watch closely so it does not burn.
- Add butter to sugar, scraping all the butter into the bowl.
- Add milk and maple flavoring. Stir until smooth.
- Spread on top of cookies with an knife or offset spatula.