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Food & Drink

Stella Barra’s Pumpkin Spice Cookie Recipe

From Jeff Mahin’s kitchen to yours

No matter the season, we get pumped for pumpkin. Culinary whiz Jeff Mahin does us justice by way of a limited-edition holiday cookie with a lot to offer (white chocolate, cranberries, pecan brittle). If you don’t feel like firing up the oven, you can snag the ready-made treats at Stella Barra, but fair warning: Come January, you’re on your own.

stella barra cookie recipe!

Pumpkin Spice Cookies with White Chocolate, Cranberries, and Pecan Brittle
Makes about two dozen

Ingredients
1 c. room-temperature unsalted butter
1 c. granulated white sugar
1 c. dark brown sugar, packed
2 eggs
2 tsp. vanilla extract
1 tsp. dark molasses
1 c. canned pumpkin puree
1½ tsp. orange zest, finely grated
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
¼ tsp. ground nutmeg
¾ tsp. ground ginger
2 tsp. ground cinnamon
¼ tsp. ground cloves
1 c. white chocolate chips
1 c. dried cranberries
½ c. pecan pieces, toasted
Pecan brittle for garnish (recipe follows)

stella barra cookie recipe!

1. Cream together butter and sugars in mixer using the paddle attachment.

2. Beat in the eggs one at a time, and scrape down the bowl.

3. Add pumpkin puree with vanilla, molasses, and orange zest. Mix until incorporated.

4. In a separate bowl, whisk together flour, soda, salt, and spices.

5. Add dry ingredients to the pumpkin mixture on low, scraping down the bowl until the flour mixture is incorporated.

6. Add remaining ingredients and mix just until evenly combined.

7. Portion the dough using a 2-oz. scoop and place on a parchment paper-lined sheet pan.

8. Bake at 325° for 8-10 minutes. Rotate the pan and bake an additional 5 minutes.

9. Remove the pan from the oven and sprinkle each cookie liberally with pecan brittle.

10. Return cookies to the oven for 1-2 minutes, until the brittle has melted slightly into the top of the cookies. Allow to cool completely before serving.

stella barra cookie recipe!

Pecan Brittle

Ingredients
½ c. pecan pieces, toasted
½ c. granulated sugar
1/8 tsp. salt

1. In a sturdy pan, caramelize the sugar until amber brown.

2. Turn off the heat, add the pecans and salt. Stir to coat.

3. Immediately turn out the nuts onto a sheet pan lined with parchment and allow to cool completely.

4. Once cooled, pulse in food processor until brittle is broken into fine pieces.

Stella Barra, 6372 West Sunset Boulevard, between Vine Street and Ivar Avenue, Hollywood (323-301-4001); 2000 Main Street, between Bicknell Avenue and Bay Street, Santa Monica (310-396-9250
or stellabarra.com).

Photos: Kimberly Genevieve for DailyCandy

LOCATIONS
6372 W Sunset Blvd
bt Vine St & Ivar Ave
Los Angeles, CA 90028
323-301-4001
2000 Main St
bt Bicknell Ave & Bay St
Santa Monica, CA 90405
310-396-9250
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