These are my husband's all time favorite cookies! They are perfect for this time of year and that Brown Butter Frosting makes them even more delicious. As a substitute for self-rising flour just add 1 1/2 tsp of baking powder and 1/4 tsp of salt for each cup of flour.
"Pumpkin Pecan Chocolate Chunk Cookies"
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
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks (12 oz. bag as far as I'm concerned! I used chocolate chips because that's what I had.)
Whisk together flour and pumpkin pie spice. Set aside.
In a large mixing bowl, cream 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/chips.
Drop on cookie tray lined with parchment paper.
(I use a cookie scoop)
Bake at 350 degrees for 10-12 minutes. Makes about 4 doz.
"Maple Brown Butter Frosting"
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp. maple flavoring
Sift sugar and set aside.
Melt 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.
