Pumpkin White Chocolate Drop Cookies

Pumpkin White Chocolate Drop Cookies
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Ingredients:

2 cups butter or margarine, softened
2 cups granulated sugar
1 can (16 ounces) solid pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
1 bag (12 ounces) white chocolate baking chips (such as Nestle Premier White Morsels)
1 container (16 ounces) ready-to-spread cream cheese frosting
¼ cup packed brown sugar

Directions:

Preheat oven to 375 degrees F. Grease or line cookie sheets with parchment paper.
Beat butter and sugar in large bowl until light and fluffy. Add pumpkin and eggs; beat until smooth. Add flour, pumpkin pie spice, baking powder ad baking soda; beat just until well blended. Stir in chips.
Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake about 16 minutes or until set and bottoms are brown. Cool 1 minute on cookie sheets. Remove from cookie sheets to wire rack to cool.
Combine frosting and brown sugar in small bow. Spread on warm cookies.
Makes about 6 dozen cookies

 

This recipe is from a book called Best-Loved Cookies

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