DONNA'S DAILY DISH
  • Blog
  • Recipes 2025
  • Recipes 2016-2024
  • Contact

from one 15-ounce can of solid pumpkin

11/16/2020

0 Comments

 
I have tendency to go into pumpkin overdrive during the fall season. This year, my daughter found a recipe in the November 2020 issue of BON APPÉTIT Magazine for Pecan Pumpkin Spice Chocolate Chip Cookies.
 
For the recipe you’ll also need ground cinnamon, ground ginger, ground nutmeg, ground cloves, flour, baking soda, salt (either table or kosher, but see recipe for amounts), butter, light brown sugar, granulated sugar, eggs, pumpkin puree, vanilla, semisweet chocolate (you can use chocolate chips), dark chocolate chips and pecans. If you don’t want to make the pumpkin pie spice recipe the author gives, use store bought. It will be used in the following recipes.
​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
  1. Place racks in upper and lower thirds of oven; preheat to 350°. Mix cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. Whisk flour, baking soda, salt, and 1 Tbsp. pumpkin spice in a medium bowl; set remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.
  2. Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping sides of bowl as needed until fluffy, about 3 minutes. Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. Beat in pumpkin purée and vanilla paste. Gradually add dry ingredients and beat just until combined (be careful not to overmix). Set aside a handful or so of each of the chopped chocolate, chocolate chips, and pecans. Using a rubber spatula, gently fold remaining chopped chocolate, chocolate chips, and pecans into dough.
  3. Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto two parchment-lined baking sheets, spacing at least 4" apart. (If using a half-sheet pan, bake 2 cookies per sheet. For a full sheet, you can fit about 4.) Gently press reserved chocolate and nuts into tops of dough balls.
  4. Bake cookies, rotating pans top to bottom and front to back halfway through, until golden brown around the edges, 11–13 minutes (subsequent batches may take 2–3 minutes longer). Let cookies cool on baking sheets 5 minutes.
  5. Using a thin metal spatula, carefully transfer cookies to wire racks and let cool completely.
  6. Do ahead: Dough can be made and formed into balls 3 months ahead; freeze on baking sheets until solid, then transfer to resealable freezer bags or an airtight container. Cookies can be baked 3 days ahead; store airtight at room temperature.
pecan_pumpkin_spice_chocolate_chip_cookies.pdf
File Size: 61 kb
File Type: pdf
Download File


Homemade Pumpkin Mug Cake
“The Country Cook”
Author: Brandie@The Country Cook
 
TIPS FOR MAKING THIS SINGLE SERVING DESSERT:
  • If you only have salted butter on hand, you can use that but just leave out the additional salt in the recipe.
  • Heavy cream is strongly recommended for this pumpkin mug cake recipe but you can use whole milk if that is all you have on hand. Lower fat milks or milk substitutes will produce a different outcome.
  • Make sure your baking powder is fresh. So many recipes don’t turn out properly because old or expired baking powder is being used. Check that can!
  • For this recipe, I used a 10-ounce, microwave-safe mug.
 
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
  1. In a small bowl, or in the 10-ounce mug itself, whisk together the flour, sugar, baking powder, salt and pumpkin pie spice.www.thecountrycook.net
  2. Mix in the butter, milk, pumpkin, egg and vanilla until combined.www.thecountrycook.net
  3. Microwave for 3 minutes, checking halfway through. After 3 minutes poke with toothpick to check that it’s all the way done.
        Note: the cake will rise over the mug slightly while cooking, this is normal, it will deflate when done
        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.
homemade_pumpkin_mug_cake.pdf
File Size: 54 kb
File Type: pdf
Download File

Index
0 Comments



Leave a Reply.


    ​meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.

    Archives

    June 2025
    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016

Proudly powered by Weebly
  • Blog
  • Recipes 2025
  • Recipes 2016-2024
  • Contact