We never let a fall pass without baking many batches of pumpkin cookies! This year, work in this take with white chocolate chips added for a tasty flavor twist.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside. In a medium bowl the first five ingredients (through salt).

    Advertisement
Instructions Checklist
  • In a large mixing bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the baking pieces.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Drop dough in 2-Tbsp. mounds 2 inches apart onto the prepared baking sheets. Bake 10 to 12 minutes or until edges are light brown. Cool on baking sheets 2 minutes. Transfer to a wire rack and let cool.

To Store:

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.

Nutrition Facts

111 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 15 mg cholesterol; 85 mg sodium. 45 mg potassium; 15 g carbohydrates; 1 g fiber; 10 g sugar; 1 g protein; 0 g trans fatty acid; 729 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews