White Chocolate Chip and Pumpkin Cookies

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Tis the season for all things pumpkin! This weekend at the grocery store, I saw pumpkin beer, pumpkin bread, pumpkin pie, pumpkin pop tarts… you name it, they make it in a pumpkin version. Usually, I am not a pumpkin fan. I don’t care for the beloved pumpkin pie, and I don’t go out of my way for the pumpkin spice lattes that flood our coffee shops. I do, however, enjoy these pumpkin cookies. Many of the pumpkin flavored foods available this time of year are loaded with the spices we associate with pumpkin: cinnamon, ginger, all spice, and nutmeg. This recipe uses just a smidge of pumpkin spice and an extra dash of cinnamon so as not to overpower the white chocolate chips and the natural flavor of pumpkin. Even my co-workers who are verbally anti pumpkin-flavored food items fell in love with this cookie. I think you will too. It’s soft and savory, two of my favorite adjectives for baked goods.

 

 

 

 

Ingredients:

 


Preparation:

 

Cream shortening, sugar and pumpkin. Add egg and mix well. Add dry ingredients and mix. Add white chocolate chips. Drop in spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 12 minutes. Allow to cool for a few minutes before removing to a wire cooling rack.

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