How to Make White Chocolate Chip Pumpkin Cookies

Pumpkin cookies with white chocolate chips bake up soft and delicious as the delicate flavor of white chocolate blends with pumpkin. These tasty cookies are sure to be a big hit with those who love white chocolate and never have the bitter after taste that sometimes accompanies chocolate chips. For a change of pace this fall, bake up a batch of tender pumpkin cookies with white chocolate chips that your family is sure to love.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 can pumpkin
• 2 cups sugar
• 2 tsp milk
• 2 tsp. baking soda
• 2 eggs
• 1 cup vegetable oil
• 2 tsp. vanilla extract
• 2 1/2 cups flour
• 4 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 (12oz) package white chocolate chips

1. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large mixing bowl and mix thoroughly to evenly distribute all ingredients. Set aside.

2. Mix pumpkin, sugar, oil, milk, vanilla and eggs in a medium bowl. Mix until smooth and the egg is well blended into the batter.

3. Pour the pumpkin mixture into the dry ingredients and stir until smooth and creamy. Dough should be thick, but moist.

4. Fold in white chocolate chips.

5. Drop by spoonful onto a greased cookie sheet with an inch space between cookies. Bake for 10-12 minutes at 375 degrees. Oven temperatures vary. Check cookies after 8 minutes to avoid burning. Cookies are done when the top is slightly browned and does not leave an indentation when touched.

6. Allow to cool slightly and remove from pan. Store in an airtight container to keep cookies fresh and moist. A slice of bread placed in the container with the cookies will keep cookies moist and prevent drying.

Tips & Warnings

• Bake up a double batch and freeze some for later.

[passionista]

on 9/26/2009 They sound wonderful. Where are the yummy photos?