Pumpkin Chipper Cookies

Pumpkin is such a versatile vegetable that most people don't appreciate. So many people are more inclined to cookg with pumpkin during the early fall but for me its a year round treat. These cookies with a slight hint of pumpkin with the sweetness of white chocolate.

Pumpking Chipper Cookies

2 C all purpose flour
1 C (6 oz.) butterscotch morsels
1 t Baking soda
3/4 C butter or margarine, softened
1 C sugar
2/3 C firmly packed brown sugar
1 large egg
1/2 C canned pumpkin
1 C quick-cooking oats, uncooked
2/3 C White Chocolate Chips
2/3 C chopped Pecans
1 t Vanilla
1 t Pumpkin Pie Spice
¼ t Ground Cloves
½ t Cinnamon
½ C Cream Cheese, softened

Combine flour, soda, pumpkin pie spice, cloves, and cinnamon; stir well, and set aside.

Beat butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add sugars, beating well. Add egg, vanilla, and pumpkin; beat well. Add flour mixture; beat well and scrape the sides of the bowl Stir in oats, white chocolate, butterscotch morsels and pecans.

Drop dough by heaping teaspoons onto lightly greased cookie sheets (I actually use a medium sized cookie scooper and cooking spray).

Bake at 350 degrees for 12 minutes or until golden. Remove to wire racks immediately, and let cool completely.

Comments

Post a Comment

Popular posts from this blog

Cajun Sauce

One of my favorite restaurants is Heidi’s Brooklyn Deli. On many of their sandwiches they use what they call a “Cajun Sauce.” This sauce is sort of like a mix between mayonnaise and hot sauce. One of the employee’s was nice enough to give me the recipe and I have scaled it down to a more normal sized recipe for home use. 1 cup Mayonnaise 1 oz. Honey ¾ oz. Cayenne Pepper Mix together and chill to blend flavors.
Read more

Brownies on Steroids

Image
I decided on my 5th week of the 12 Weeks of Christmas Cookies to make a bar cookie.  I made these a few weeks back and took them to a party and they got rave reviews... my friends like to tease me when I make them desserts asking if I could figure out how to pack more calories into each serving than I already do!  Well these certainly live up to the calorie overload they have learned to expect! In all honesty I did find them to be tasty and a lot like a traditional 7 Layer Bar except with a brownie base instead of the traditional grahm crackers.  I made the recipe as written but I figured in a time pinch you could easily use a box brownie mix made per the instructions on the box and topped with all the yummy toppings.  I have a mixed feeling about them because I personally found there to be too many toppings so I would have probably scaled them back (but take that for what its worth because I am not really into desserts I just like making them) but my friends loved them as is! Br
Read more

Butter Pecan Cookies

Image
Butter Pecan ice cream is my favorite ice cream flavor but being lactose intolerant I don't indulge myself nearly as much as I would like so thse cookies always hit the spot!  Anyone who reads my blog regularly knows I love simple recipes and this one is one of the easiest you will ever make! Butter Pecan Cookies 3/4 cup pecans 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup sugar, plus more for coating 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup all-purpose flour Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (
Read more