it is a wonderful thing to know that on days when my phone rings off the hook, i spill coffee on my way to work, get caught in a thunderstorm and stub my toe as i finally stumble home - that i can take simple things like butter, sugar and flour and make something a little like sunshine on my cloudy day.
that something today was the mouthful that is pumpkin pecan chocolate chunk cookies with maple brown sugar.
after braving the monster thunderstorm and restocking my fridge with essentials, i opted to skip dinner and take out my stress on my mixer, oven and counter top. i feel so accomplished when i've taken the last batch of beauties out of the oven and finally finish cleaning up the kitchen. then as the hum of the washing machine continues, i enjoy the first and best cookie out of my masterful batch.
i have to say that there is little wrong about these cookies. they are soft and cake like with the perfect combination of chocolate, nut and icing.
so take the frustration out of your day and enjoy a cookie.
pumpkin pecan chocolate chip cookies
2 1/4 c. self rising flour
3 tsp. pumpkin pie spice
3/4 c. butter, room temp.
1 1/4 c. light brown sugar
1 c. sugar
2 tsp. vanilla
1 c. canned pumpkin
1 c. chopped pecans
1 1/2 c. semi-sweet chocolate chunks
3 c. sifted confectioners sugar
1/2 c. butter
1/4 c. milk
2 tsp. maple syrup
whisk together flour, pumpkin pie spice and set aside. cream butter in a large mixing bowl. add brown sugar and regular sugar to the butter and beat until light and fluffy. add vanilla. add eggs one at a time and beat until combined. add flour mixture to sugar mixture alternating with pumpkin. you should combine everything in two additions and ending on flour. stir in chopped pecans and chocolate chunks. drop on a cookie tray lined with parchment paper. bake at 350 for 10-12 minutes. makes about (4) dozen cookies. let cool on baking sheet and then on a cooling rack.
for the icing:
sift sugar and set aside. melt butter in a pan over medium heat until golden brown. pay close attention and be careful not to burn the butter. add the butter to the sugar and make sure to scrape all the butter in the bowl. add milk and maple syrup and stir until smooth. spread on top of cooled cookies with a knife or offset spatula.