Fluffy Cream Cheese Pecan & Dark Chocolate Chip Cookies

Makes about 16 cookies.

This recipe was adapted from here.

1 stick softened butter
1/4 cup softened cream cheese
1/2 cup light brown sugar
1/4 cup granulated sugar
3 tbsp agave syrup
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
salt to taste
1/4 cup pecan pieces
1/4 cups dark chocolate chips

In a mixing bowl combine the butter, cream cheese, sugars, egg, vanilla, and beat until creamed. Scrape down the sides of the bowl and add the flour, cornstarch, baking soda, salt, and mix until just combined.

Fold in chocolate chips and nuts and mix with a spatula to incorporate.
Using spoons or a cookie scoop, make 1 to 2 inch balls and place 2 inches apart on a silicone baking mat on a cookie sheet. Cover with plastic wrap and refrigerate for at least an hour before baking. 

Preheat oven to 350 degrees. Bake for 8 to 10 minutes, or until edges have set and tops are just beginning to, even if slightly undercooked. Do not bake longer than 10 minutes as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Enjoy!

Cakey & Gooey Pumpkin Dark Chocolate Chip Cookies

For me this made about 20 medium size cookies
I made these around the holiday season and the entire batch was gone in days. They are so very addicting! They are fluffy and cakey texture, especially when baked in a convection oven.
1 cup canned or fresh roasted pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon (or pumpkin pie spice if preferred)
1/2 tsp nutmeg and allspice
1/2 tsp
1/2 tsp salt
1 tsp baking soda
1 splash of milk
1 tbsp vanilla extract
2 cups dark chocolate chips
1/4 cup chopped walnuts (optional)

*Skip this step if you are using canned pumpkin*
Cut in half and roasted a small sugar pumpkin (stab the skin a few times to allow steam out). Place pumpkin cut side down in a pie pan with a 1/2 inch of water and bake at 350 degrees for 45 minutes or until fork tender. Remove pulp with a spoon and let cool.

In your electric mixer bowl, beat together pumpkin, sugar, oil, milk and egg. In another bowl, stir together flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to pumpkin mixture and mix well. Next, add vanilla, chocolate chips and chopped nuts.

Spoon dough on greased cookie sheet and bake at 350 degrees for 10-12 minutes or until lightly brown. You can poke into the center of a cookie with a toothpick to see if the center is wet or is cooked and comes out clean.

Let cool a few minutes, then dig in while still warm!