Pumpkin Harvest Cookies
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
butter
|
|
| 1 ½ | cups |
brown sugar
|
*
|
| 1 | cup |
pumpkin
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 10 | ounces |
white chocolate
chopped |
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
butter
|
|
| 355 | ml |
brown sugar
|
*
|
| 237 | ml |
pumpkin
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 289 | ml/g |
white chocolate
chopped |
|
| 237 | ml |
pecans
chopped |
|
Directions
Preheat oven to 300℉ (150℃)
Beat butter with sugar, add eggs, pumpkin and vanilla.
Add dry ingredients until mixed .
Stir in chocolate and nuts. Drop by spoonfuls on cookie sheets and bake for 20 minutes.
Cool completely.
