Pumpkin drops(cookies)

 
                          Pumpkin Drops (Cookies)
 
 Recipe By     : Nathalie Dupree, TVFN
 Serving Size  : 72   Preparation Time :1:30
 Categories    : Dupree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  sticks        butter -- at room temperature
      2/3  cup           packed light brown sugar
    2                    eggs
    1 1/2  teaspoons     vanilla extract
    1      cup           canned or cooked fresh pumpkin puree
    2      cups          all-purpose flour
      1/2  teaspoon      baking powder
      1/2  teaspoon      baking soda
    1      Pinch         salt
    2 1/2  teaspoons     pumpkin-pie spice
    1      cup           chocolate chips
    1      cup           chopped walnuts or pecans
 
 Preheat oven to 375 degrees. In a large bowl beat together butter, brown
 sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking
 powder, baking soda, salt and pumpkin-pie spice, beating until blended. Stir
 in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches apart on
 ungreased baking sheets. Bake until edges are golden, 10 to 12 minutes.
 Transfer cookies from baking sheets to a wire rack and cool. Yield 6 to 7
 dozen 1 1/2-inch cookies
 
 To order Nathalie Dupree Cooks Everyday Meals from a Well-Stocked Pantry,
 please call 1-800-582-1800.
 
 
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