2 cups granulated sugar
2 cups canned pumpkin
1 cup browned butter*
4 cup baking flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2 cups butterscotch chips
1 c up sugar-toasted pecans** (opt, please see below for how to toast them)
Heat oven to 375 degrees. Cream sugar, pumpkin, and browned butter. Stir in dry ingredients. Add chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Top with dollop of maple spread.
Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter.
Place the butter in a pot or pan and turn to medium heat. (The temperature you use can vary. High heat will brown the butter quickly, and maintain a regular consistency. However, if you do not monitor the butter properly, the milk solids and salt particles will sink to the bottom of the pan and burn. Moderate heat allows you to keep a careful eye on the process)
Stir continuously until color of butter starts to change. Cook, stirring constantly, until the butter becomes a light tan color. Remove the pan from the heat. The butter will continue cooking even after you remove it from the burner. Notice the dramatic change in color: it should be nut-brown and have a toasty aroma. Overcooked butter will have a very bitter taste.
1 c raw pecans
2 Tbsp vanilla syrup (I use Torani)
2 Tbsp light brown sugar
Toss raw pecans in frying pan and turn on to medium heat. Drizzle vanilla syrup on top and stir. Sprinkle brown sugar on top and slow stir continuously for approximately 3-5 minutes until the nuts are toasted. Cool. Add to cookies, salads, etc. This is the easiest way I have found to do candied toasted pecans.
2 Tbsp butter
2 Tbsp brown sugar
2 Tbsp maple syrup
8 ounces whipped cream cheese spread
Heat butter and brown sugar in pan until bother have melted. Remove from heat. Add maple syrup. Spoon into whipped cream cheese spread until blended. Spread sparing amount over each autumn cookie.