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Pumpkin-white chocolate chip cookies

Discussion in 'Recipes and Cooking Tips' started by Michele, Sep 18, 2014.

  1. Michele

    Michele Chi Super Dog Staff Member Administrator

    Non-stick cooking spray
    ½ cup (1 stick) margarine or unsalted butter, softened
    1 ½ cup sugar
    1 cup canned pure pumpkin
    1 large egg, beaten
    1 teaspoon vanilla extract
    2 ½ cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon cinnamon
    1 teaspoon nutmeg
    ½ teaspoon salt
    1 (6 ounce) package white chocolate chips
    ½ cup chopped walnuts or pecans (optional)

    Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.

    In a large bowl use a hand mixer to cream together the margarine or butter and sugar until fluffy. Blend in the pumpkin, egg, and vanilla.

    In a medium bowl sift the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
    Add the flour mixture to the margarine or butter mixture and blend well. Stir in the chips and optional nuts. Drop the batter by heaping teaspoons onto the prepared cookie sheets.

    Bake until lightly brown, about 12 to 15 minutes. Cool on a wire rack before serving. Store leftovers in an air tight container.

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