Pumpkin Pecan Chocolate Chunk Cookies
I opted to bring in the Fall baking season a few days early this year with the leaves already turning red and the return of Vancouver's rainy season. What better way to do that than bring out the pumpkin?
Pumpkin. Some may call it a large, round, thick skinned, and dry fruit. But, put into baking terms, I think I prefer to describe it as bright orange, spicy, and moist (it definitely made some strange noises when I spooned it out of the can)... oh and yummy.
This week I have used a recipe from another blogger - bakerella.com. Loaded with baking tips, recipes, and delicious imagery this site is certainly worth a visit!
Bakerella says I will need:
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 cup semi-sweet chocolate chunks
Whisk together flour and pumpkin pie spice. Set aside.
In a large bowl, cream butter.
Add both sugars and beat until light and fluffy.
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.
I should note that Bakerella tops these cookies off with Maple Brown Butter Frosting. I opted to avoid this addition.
I'm going to admit that I am a bit torn about these cookies. The pumpkin and added spices make the cookie truly unforgettable - in a very good way at that. But the cookie felt too moist. I'm not sure if it wasn't in the oven long enough (I don't think is the case though - I even did the "insert toothpick - pull out dry" test to make sure). Maybe there wasn't enough flour? Too much pumpkin? Or is it just supposed to be this moist?
Pumpkin Pecan Chocolate Chunk cookies are good but may need some added help. Have fun experimenting!