Want something that’s going to knock the knickers right off your friend/hot neighbor/co-workers/sister/boyfriend?

Yea, who doesn’t.  I know I can barely count the times I’ve thought “I want to make something to really impress that jackass that keeps moving my doormat down the hallway.”

It says Abraham on it, so unless you’re 2000 years old or you also married a superjew, you probably don’t need it.


Regardless, tis the season for effort, don’t you think?  What with all the homemade gifts, decorations and cards.  It’s time to put the slice and bake away, and put some effort into your cookies.

Glazed Pumpkin Chocolate Chip Cookies with Candied Pecans

  • 2 sticks unsalted butter
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups semi-sweet chocolate chips
  • 1 cup powdered sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 tablespoons milk
  • 2 cups whole pecans
  • 4 tablespoons butter
  • 1 tablespoon cinnamon
  • Pinch freshly grated nutmeg

Heat the oven to 350 degrees F.

In a skillet, melt 4 tablespoons of butter. Add 1 tablespoon of cinnamon, a pinch of freshly grated nutmeg, and the pecans.  Toss well to coat.  Spread on parchment paper to dry.

Using a mixer, beat the butter until smooth. Add the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto parchment lined sheets and bake for 15 minutes.

Remove the cookie sheets from the oven and cool completely.

Combine the powdered sugar, 1 teaspoon of nutmeg and 1 teaspoon of cinnamon and 2 tablespoons of milk.  Whisk to create a glaze.

Pour glaze over cookies, and top with a candied pecan.

So worth the effort.



Share It!


About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

Leave a Reply

Your email address will not be published. Required fields are marked *