Maybe it's due to the Great Pumpkin Shortage of 2010 when I only got to make one pumpkin dessert all fall, but this autumn I'm all about pumpkin! I had some canned pumpkin leftover from my pumpkin frenzy last week, and I wanted a quick recipe to use it up. I found these pumpkin-pecan-chocolate-chip cookies from Bakerella; the name alone got my mouth watering so I figured I'd found my winner.
I followed Bakerella's recipe for the cookies, but by the time I was done with my 6 1/2 dozen (whew -- the recipe was only supposed to yield 4 dozen!) I didn't feel like spending time on her fancy brown butter maple frosting. So I just made a simple maple buttercream with 1 stick of butter, 2 cups powdered sugar, and 1 1/2 teaspoons maple flavoring. The cookies are delicious -- the texture is like a slightly softer chocolate chip cookie. I used Ghirardelli bittersweet baking chips, which is a nice (but oh-so-rich) complement to the pumpkin and maple.
The poor neighbors and Jarrod's co-workers probably think it's my single goal in life to fatten them up. Their arteries may get clogged, but at least their taste buds will be happy!
These cookies are perfect timing for this time of year. They sound delicious! I love maple flavors! YUM!
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