2 ¼ Cups
all-purpose flour
1 teaspoon pumpkin
pie spice
½ teaspoon baking
soda
1 cup unsalted
butter, softened
1 ½ cups
packed dark brown sugar
1 cup solid
packed unsweeted pumpkin puree
2 large eggs
1 tablespoon pure vanilla extract
10 ounces
white chocolate coarsely shopped
1 cup pecan
halves and pieces, toasted
Heat oven to 300 degrees. Have un-greased baking sheets ready.
Whisk together four, pumpkin pie spice and baking soda in small bowl. Beat
butter and sugar in medium bowl with an electric mixer. Beat in pumpkin puree.
Beat in eggs and vanilla. Beat in flour mixture until just combined. Stir in
white chocolate and pecan. Drop dough by rounded tablespoons 2-inches apart on
an un-greased cookie sheet. Bake just until set 20 to 22 minutes. Transfer to a
wire rack to cool completely.
Store wrapped in foil or in a baking tine; cookies will
soften too much if store in airtight plastic. Makes about 3 dozen.
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