INGREDIENTS
2
cups (4 sticks) butter, softened
2
cups granulated sugar
1
can (about 16 ounces) solid-pack pumpkin
2
eggs
4
cups all-purpose flour
2
teaspoons pumpkin pie spice*
1
teaspoon baking powder
1/2
teaspoon baking soda
1
package (12 ounces) white chocolate chips
1
container (16 ounces) cream cheese frosting
1/4
cup packed brown sugar
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground allspice and ground nutmeg for 2 teaspoons pumpkin pie spice.
PREPARATION:
- Preheat oven to 375°F. Grease cookie sheets.
- Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. Stir in white chocolate chips.
- Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
- Combine frosting and brown sugar in small bowl. Spread on warm cookies.
This recipe appears in:
Christmas
NUTRITIONAL INFORMATION:
Serving Size:
1 cookie
Total Fat
8 g
Carbohydrate
19 g
Cholesterol
7 mg
Calories
151
Sodium
97 mg
Fiber
<1 g
Protein
1 g
DIETARY EXCHANGE:
Starch
1
Fat
2
