Pumpkin White Chocolate Drops
Browse the recipe Pumpkin White Chocolate Drops
Pumpkin White Chocolate Drops
YIELD Makes about 6 dozen cookies
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Making cookies this holiday season? Check out these tips for making Christmas cookies.
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 |
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 |