I've enjoyed belonging to The Secret Recipe Club. Each month I get to meet a new blogger and make a new recipe. This month I had the pleasure of checking out Amy's Cooking Adventures. Amy is someone I would like to meet because we have so much in common. Although I am much older than Amy we are a lot alike. Amy is a stay at home mom to two darling little boys, she believes in sitting down together as a family each evening. This is something that we have practiced for 35 years! She likes to sew and scrapbook (favorite hobbies of mine). And she believes in feeding her boys veggies, sometimes hidden in favorite foods, smart mother!
I enjoyed perusing the many yummy dishes on Amy's blog. My short list included Caramelized Onion Bread, Bacon Corn Chowder and Jalapeno Pepper Jack Scones. But my desire to start baking with pumpkin won. I'm still loving garden fresh tomatoes, corn and zucchini but pumpkin cookies were calling my name! So I gladly made Amy's Pumpkin Chocolate Chip Cookies, they did not disappoint! The recipe came together quickly and soon the smell of Fall filled my kitchen, I was happy. Amy's recipe called for a cream cheese frosting but for some odd reason I was out of cream cheese. How did that happen?? Walmart was out of the question, although it is only 3 minutes away. So I made do and whipped up a yummy browned butter frosting. Delicious. The cookies were excellent, my new go to recipe for pumpkin cookies. Thank you Amy.
Pumpkin Chocolate Chip Cookies
Adapted from Joy the Baker
2 cups all purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
1 cup sugar
½ cup canola oil
1 cup canned pumpkin
1 tsp vanilla extract
1 cup chocolate chips
Preheat oven to 325 degrees. Line cookie sheets with parchment paper and spray the paper with cooking spray.
Stir the flour, baking powder, baking soda, salt, and spices together in a medium bowl and set aside.
In an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. On low speed, mix the oil, pumpkin, and vanilla until blended.
Mix in the flour mixture to incorporate it. Stir in the chips,
With a cookie scoop with 2 tablespoon capacity, scoop dough onto prepare cookie sheet at least 2 ½ inches apart. Use a thin spatula to smooth and flatten rounds.
Bake cookies 16 minutes or until tops feel firm and a toothpick inserted into the center comes out dry. Cool cookies on the baking sheet for 5 minutes. Move to wire racks to cool completely.
Once cooled, frost cookies (recipe follows). Store cookies in an airtight container once the frosting in dry.
Browned Butter Frosting
1/2 cup butter
3 1/2 cups powdered sugar
milk as needed
1 teaspoon vanilla
Cook butter on medium low heat till a light brown color, be careful, it burns quickly. Add browned butter to powdered sugar and whip, adding vanilla and milk as needed for spreading consistency. Frost cooled cookies with a small offset spatula (one of my favorite kitchen tools).