BBT: Leftovers - The Pumpkin Edition

So here's whats up.  It's Thanksgiving.

Happy flipping Thanksgiving!  I really hope the BBT series served you well on your journey to a great Thanksgiving - it certainly has served me well to write all of that information down.  The next time I have amnesia, I think I'll be all set on how to throw a Thanksgiving bash.

Since I know you already have made your menues, and recipes for the big day may be too late to add to your table - let's start talking about tomorrow.  What in the world do we do when we are tired of just eating turkey / pumpkin / stuffing?

Boo, I got you.

First things first, I have a babillion cans of pumpkin left in my pantry. ( I just accidently typed panties...)
awkward much?

Soooo I have left over pumpkin and do not want pie.  What do I do?  Well first things first, you make these cookies.  Then you take a peek at the past pumpkin recipes we have used here.  I guarantee you'll find something to do.

Pumpkin Cookies with Cinnamon Cream Cheese Frosting and Candied Pecans

1 cup sugar
2 sticks unsalted butter, softened
2 tablespoons Maple syrup
2 eggs
1 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground all spice
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
2 1/2 cups flour
2 teaspoons baking powder
Pinch of salt

Cinnamon Cream Cheese Frosting
2 (8-ounce) packages cream cheese (softened
1 cup confectioners sugar
1/4 cup milk
1 tablespoon vanilla extract

Candied Pecans
2 cups whole pecans
1/2 cup brown sugar
1 tablespoon cinnamon
1/2 stick butter

Preheat the oven to 350 degrees F.

In a mixer fitted with a paddle, cream the sugar and the butter until light and fluffy.

Add the maple syrup and eggs.

Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves.

Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.


For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting.

For the Candied Pecans:  In a non-stick skillet, toast the pecans on medium heat for 2 minutes, just until you can smell them.  Then add the butter, brown sugar, and cinnamon and cook until the sugar is dissolved and has coated all the pecans. 

Pour out onto a piece of parchment paper and spread them out to harden. 

Once hardened, place on top of the frosted cookies.


And let the season of overeating, begin!

Love,

Whit