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Deluxe Nutmeg-Pumpkin Cookies
Ingredients
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1
cup butter, softened
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1
cup packed brown sugar
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2
teaspoons freshly grated nutmeg or 1 teaspoon ground nutmeg
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1
teaspoon baking soda
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1
cup canned pumpkin
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1
egg
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2
teaspoons vanilla
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2
cups all-purpose flour
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2
cups white baking pieces (12 ounces)
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Pecan halves (optional)
Directions
1. Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, nutmeg, and baking soda. Beat until combined, scraping bowl occasionally. Beat in pumpkin, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in white baking pieces.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. If desired, press a pecan half gently onto each cookie. Bake in the preheated oven for 11 to 14 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.
From the Test Kitchen
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Top Brands
great and so easy..they are almost gone and i made them yesterday!!!
10/28/2011 03:26:48 PM Report Abuse"white baking pieces" are white chocolate chips.
10/23/2011 07:12:58 PM Report Abusewhat are "white baking pieces???"
10/23/2011 11:38:48 AM Report AbuseI love these cookies and they are really good after freezing. I even like them partially frozen. The star rating should be a 5. I guess I hit the wrong star!
9/25/2011 04:56:26 AM Report Abusegood
10/10/2010 01:52:09 PM Report Abuse