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Pumpkin white chocolate drops

December 21, 2008

2 cups butter, softened2 cups granulated sugar16 ounce can of pumpkin2 eggs4 cups all-purpose flour2 teaspoons pumpkin pie spice1 teaspoon baking powder1/2 teaspoon baking soda12 ounces white chocolate chips1 container of Betty Crocker Rich & Creamy Frosting, cream cheese flavor1 teaspoon sugar1/2 teaspoon allspice

Preheat oven to 375 degrees.

Grease cookie sheets or use parchment paper.

In a large bowl, beat butter and 2 cups sugar until light and fluffy. Add pumpkin and eggs, beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda. Beat until well blended. Stir in white chocolate chips.

Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 16 minutes or until set. While baking, mix 1 teaspoon sugar and the allspice; set aside.

Cool cookies for 1 minute on cookie sheets and then remove for further cooling. Spread icing on cookies. Sprinkle sugar-spice mixture on cookies for color.

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Makes 6 dozen.

- Adapted by Beverly Kornides of Boonsboro from a recipe from "The Great American Cookie Cookbook," published by Publications International, Ltd.

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