Pumpkin White Chocolate Chip Cookies With Walnuts

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We have pumpkins growing in our garden so I might use them. That is if we have any left after the grand children get done carving them for Halloween. But if we don’t, I will go to the discount store to buy my canned pumpkin. Making cookies shouldn’t break the house budget.

pumpkin seeds.jpg

Things you will need:

  • 1/2 cup shortening/margarine

  • 1/4 cup brown sugar

  • 2 eggs

  • 1 tsp vanilla

  • 1 1/2 cup pumpkin

  • 2 1/2 cup sifted flour

  • 4 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamin

  • 1/2 tsp ground nutmeg

  • 1/2 bag of white chocolate chips

  • 1 cup of chopped walnuts (optional)

  • 1 cup raisins (optional)

  1. Preheat oven and get all your supplies together.
  2. Cream together shortening and brown sugar. Add the eggs and beat thoroughly.
  3. Mix in the vanilla and pumpkin.
  4. Sift together all the dry ingredients. Blend into creamed mixture.
  5. Add the white chocolate chips and chopped nuts.
  6. Drop dough by  heaping teaspoonfuls about 2 inches apart onto greased baking sheet. Pampered Chef makes great stoneware for baking.    1350?$product$
  7. Bake in a  moderate oven (375 degrees) about 15 minutes until lightly browned.
  8. Remove cookies from the oven and take off the baking sheets to cool on racks. This recipe makes 5 dozen.

Tips:

  • These cookies smell so good when baking. Don’t eat too many.
  • Ovens vary but those spices will help tell you when they are done.  Let your nose guide you.
  • Be a kid and lick the beaters off. The dough is as good as the baked cookies.
  • Save the pumpkin seeds to roast, they reduce inflammation, lower cholesterol, prevent kidney stones, prevent cancer and a host of a lot of other good things. Plus they taste good.
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