Pumpkin Chocolate Chip Cookies
- ½ cup vegetable oil
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 cups flour
- 2 teaspoons cinnamon
- ½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda + 1 teaspoon milk
- 2 cups semi sweet chocolate chips
- Preheat oven to 180°C and lightly grease a baking tray.
- In a large bowl mix oil, pumpkin puree, sugar, vanilla, and egg until smooth.
- In a separate bowl whisk together flour, cinnamon, and pumpkin pie spice.
- In another small bowl, whisk milk and baking soda until smooth.
- Whisk baking soda mixture into pumpkin mixture until smooth. Add flour mixture and stir until all ingredients are combined. Stir in chocolate chips. Allow to rest for 15 minutes.
- Drop scoops of dough onto prepared baking tray). Bake for 10-12 minutes. Allow to cool completely, and then store in an airtight container.
Red Velvet Sugar Biscuits
- 2 1/2 cups all purpose flour
- 2 TBSPs unsweetened cocoa powder
- 1/2 tsps baking powder
- 1/2 tsps salt
- 14 TBSPs unsalted butter, room temperature
- 1 1/2 cups granulated sugar, plus more for rolling
- 2 eggs, room temperature
- 2 tsps vanilla extract
- 1 tsp white vinegar
- 1 TBSP red food coloring
- 8 oz cream cheese, room temperature
- 4 TBSP unsalted butter, room temperature
- 1 1/2 tsp vanilla extract
- 2 cups powdered sugar, not packed
- Preheat your oven to 180°C. Prepare baking pans with parchment paper or silicon baking mats .
- In a large bowl mix together the flour, cocoa powder, baking powder, and 1/2 tsp salt.
- Cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, then vanilla, white vinegar, and red food coloring.
- Slowly add in the flour mixture a little bit at a time until the dough is fully combined.
- Using a medium scoop make 1 inch balls out of the dough and space them out 2 inches apart on the baking sheet.
- Bake for 7 to 10 minutes or until the edges of the biscuits begin to crisp up.
- Remove from the oven and after two minutes, remove the biscuits from the baking sheets and transfer to cooling racks. Allow to cool completely.
- Next, mix together the butter and cream cheese until fully combined. Add the vanilla extract. Slowly mix in the powdered sugar until fully mixed together.
- Spread over the cooled cookies.
Brown Sugar Pecan Biscuits
- 1 cup butter or margarine, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla
- 2 cups flour (I did 50% whole wheat, 50% all-purpose, but you could use all-purpose)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup finely chopped pecans
- 36 pecan halves or chopped pecans, toasted, optional
- 1 cup packed brown sugar
- ½ cup milk or cream (I use 1% milk)
- 1 tbsp butter or margarine
- 1½ cups powdered sugar, sifted
- In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add in egg and vanilla and beat until combined.
- Add in flour, baking soda, and salt beat until combined. Stir in chopped pecans.
- Cover and refrigerate for half an hour.
- Preheat oven to 180°C.
- Shape into 1″ balls and place a couple inches apart on lightly greased baking trays.
- Bake for 10 minutes or until set (not glossy at all in the middle) and lightly browned at the edges.
- Cool before icing.
- Combine brown sugar and milk in a small pot over medium heat. Bring to a boil and boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
- Stir in 1½ cups powdered sugar and whisk or beat with a mixer until smooth. If icing is too thin, add more sugar, but keep in mind it will firm up dramatically within a few minutes.
- Spread each biscuit with about 1 tbsp icing and top with a pecan or chopped pecans. Let icing set before storing.