Pumpkin White Chocolate Drops
Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes about 6 dozen cookies
|2||cups (4 sticks) butter, softened|
|2||cups granulated sugar|
|1||can (about 16 ounces) solid-pack pumpkin|
|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.
- 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.
|Serving Size:||1 cookie|
|Total Fat||8 g|
Check out more recipes for Christmas