"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pumpkin Pecan Chocolate Chunk Cookies, by Jana Matthews, is from A Peek into the Parsons' Pantry,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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. Drop on cookie tray lined with parchment paper. Bake at 350 degrees for 10-12 minutes. Let cool. Makes about 4 dozen cookies.
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