Pumpkin Pecan Chocolate Chunk Cookies with Maple Brown Butter Frosting
The name of this recipe is a mouthful. The good news is, these cookies are a delicious mouthful!
- 2 ¼ cup self-rising flour
- 3 teaspoons pumpkin pie spice
- ¾ cup butter, room temperature
- 1 ¼ cup light brown sugar
- 1 cup sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 cup canned pumpkin
- 1 cup chopped pecans
- 1 ½ cups semi-sweet chocolate chunks
- 3 cups sifted confectioners sugar
- ½ cup butter
- ¼ cup milk
- 2 teaspoons maple flavoring
Whisk together flour and pumpkin pie spice. Set aside.
In a large mixing bowl, cream the ¾ cup 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 or until edges just start to turn brown. Let cool.
Sift the confectioners sugar and set aside.- Melt the ½ cup 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.
- Use an ice cream scooper to drop even amounts of cookie batter.
- Top off cookie scoops with extra chocolate chunks so they peak out of the top of the cookie.
- You can substitute semi-sweet morsels for semi-sweet chocolate chunks.
- You can substitute parchment paper for a silicone baking mat.
Submit!
