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I find when making a recipe for the first time, seek out reviews by other bakers to get their perspective on the recipe. As mentioned before, use a premade pumpkin pie spice, chill the dough for 12-24 hours as the dough is very sticky and spreads when baking, place the chocolate and pecans in the cookies not on top. Both my daughter and I chose to make half a recipe. All the ingredients were easy to divide, except for the eggs. The recipe calls for 3 large eggs. My daughter used 2 eggs. I used one egg and my dough was very manageable. I didn’t need to chill the dough and I baked it for a little longer than the recipe called for. My daughter’s cookies were cakey; mine had crisp edges with soft centers. Unfortunately, my husband prefers a cakey cookie, but that didn’t stop him from eating them. They are a great seasonal fall version of chocolate chip cookies. For this Thanksgiving and the uncertainty of who may be coming to dinner, this will make a great do a head dessert. Since I only needed an 1/8 cup of canned pumpkin for the cookies, I used ¾ cup for pumpkin-walnut pancakes I made for supper the other evening. With the balance, I used the remaining ½ cup for double recipe of pumpkin mug cake from the food blog “The Country Cook.” Besides the pumpkin, you’ll need flour, brown sugar, baking powder, salt, pumpkin pie spice, unsalted butter, an egg, heavy cream, and vanilla. Please read the recipe for the author’s notes. Although this is called a “mug” cake, I used a stemless red wine glass. If I was going to serve this to guests, I wanted to see the results of cooking in glass. As I suspected, it turned out wonderful. I zapped it in the microwave for 3 minutes, but as recommended, checked it half way through. When I stuck the toothpick in, it came out clean. (Note: make sure you go all the way to the bottom of the glass.) After cooling, I just had to try it. The cake was moist, light and fluffy and had a wonderful spice taste. The bottom of the cake was underdone a bit and could have cooked for a few seconds more. I could have also dusted it with powdered sugar or a dollop of whipped cream as suggested, but I went plain. I recommend this recipe for those of you looking for quick and easy dessert. A double batch made 12 ounces of batter. When divided, a perfect portion size and presentation for a dinner party. Pecan Pumpkin Spice Chocolate Chip Cookies By Amanda Mack October 20, 2020 From the November 2020 issue of Bon Appétit Magazine Makes 20-24 big cookies. To make 40–48 smaller cookies, use a No. 60 cookie scoop (about 1 Tbsp.) and bake about 10 minutes. Ingredients 1 Tbsp. ground cinnamon 1½ tsp. ground ginger 1tsp. ground nutmeg ¾ tsp. ground cloves 3 cups (375 g) all-purpose flour 1¼ tsp. baking soda 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt 1¼ cups (2½ sticks) unsalted butter, softened until just slightly firm 1½ cups (packed; 300 g) light brown sugar 1 cup (200 g) granulated sugar 3 large eggs ¼ cup canned pumpkin purée 1 Tbsp. vanilla bean paste or vanilla extract 4 oz. (112 g) semisweet chocolate, coarsely chopped 1½ cups (9 oz./255 g) dark chocolate chips 1½ cups (174 g) coarsely chopped pecans Preparation
Homemade Pumpkin Mug Cake “The Country Cook” Author: Brandie@The Country Cook TIPS FOR MAKING THIS SINGLE SERVING DESSERT:
Prep Time: 5 minutes Cook Time: 3 minutes Total Time: 8 Minutes Servings: 1 Calories: 471kcal Ingredients 3 tablespoon flour 3 tablespoon light brown sugar 1/2 tablespoon baking powder 1/4 tablespoon salt 1/4 tablespoon pumpkin pie spice 1 tablespoon unsalted butter, melted 1 large egg, lightly beaten 1 tablespoon heavy cream 1/4 cup canned pure pumpkin (not pumpkin pie filling) 1/4 tsp vanilla extract Instructions
cooking. 4. Let sit to cool. 5. Top with red sugar and a swirl of whipped cream and a sprinkle of pumpkin pie spice if desired.
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