Happy Halloween everyone! The treat I have for you today is one of my favorite recipes
from Bakerella's blog: pumpkin pecan chcolate chip cookies!
I actually pre-measured and packed up all my ingredients ahead of time, since I baked these at
a friend's house. (Thanks Dave and Juan for letting me borrow your kitchen!)
I did adapt the recipe a small bit, so here are my measurements:
2 1/4 cup all-purpose flour
3 tsp baking powder
1 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
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks
Start with the butter. Cream it, and add the sugars.
Side note: I would like you all to know that I creamed this butter, by hand, with a wooden spoon.
I have a new appreciation for anyone who used to bake before the hand mixer was invented.
Then the vanilla and (blurry... think my hand was still tired) eggs, one at a time.
Mix in your dry ingredients, alternating with the pumpkin.
Stir in your pecans and most of the chocolate chips. (Save a handful of chips on the side.)
Drop onto a baking sheet, and toss a few chips on top to make them pretty when they bake.
Bakerella calls for parchment paper, but I had none. They came out just fine without.
Bake at 350 F for 10-12 minutes.
Let cool and dig in.
The recipe makes about 4 dozen, which is a good thing because these cookies are addictive.
Pumpkin and chocolate make a great combination. (Chocolate and anything, really!)
The pumpkin makes the cookies come out soft and chewy, almost cake-like. ENJOY!