Pumpkin Pecan Chocolate Chip Cookies
Heat oven to 350*
2 1/4 cup flour
2 tsp baking powder
1 tsp salt
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chips
Whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside. In a large mixing bowl, cream butter. Add both sugars and the vanilla and beat until light and fluffy. 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 chips.
Drop on cookie tray lined with parchment paper. Bake at 350 degrees for 10-12
Maple Cinnamon Cream Cheese Frosting
1 stick (4 oz) butter, softened to room temperature
4 oz cream cheese, softened to room temperature
1/4 cup marshmallow cream or fluff
1/2 tsp vanilla extract
1 tsp maple extract, or to taste
1 tsp cinnamon, or to taste
1 pound (4 cups) powdered sugar
1.5 tbsp cream
Cream the butter, cream cheese, and marshmallow fluff together in the bowl of a large stand mixer fitted with a whisk attachment. Mix until very light and creamy. Scrape down the bowl. Add the vanilla, maple extract, and cinnamon, and beat until combined.
On low speed, beat in half of the powdered sugar. Scrape the bowl and beat in the remaining sugar, added the cream (or more as needed) until the frosting is nice and fluffy. Add more maple extract or cinnamon to taste, if desired.
Store leftovers in an airtight container in the refrigerator.