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2 cups margarine
Preheat oven to 375°F.
Beat sugar and margarine until light and fluffy. Add pumpkin and eggs. Beat until smooth. Add flour, pumpkin pie spice, baking powder, and baking soda. Beat until blended. Stir in chips.
Drop by teaspoonful 2" apart and bake about 16 minutes or until set. Cool one minute and remove. Frost cookies.
Poster's Notes:
Rebecca Swanston writes:
Second, I wasn't sure which type of sugar to use, as most of my recipes with pumpkin call for brown sugar, so I used a combination of equal parts of brown sugar and white sugar.
Third, I used fresh pureed pumpkin, rather than canned (2 cups of pureed pumpkin). The fourth adjustment was that I simply did not frost them.
These cookies came out beautiful. SO much better than the other recipe I was using. The other recipe was very thick, cakey, and heavy. They tasted good, but just were missing something.
This recipe is cakey. Not exactly what I was looking for, but they were so delicious that we ate over a dozen of them while I was making them! My husband kept coming in from the computer where he was writing his book and snitching them! If anyone cares, I made 64 cookies, medium-size. I'm glad we ate so many, my cookie jar is stuffed full!!
Posted by Sue Epstein
Nutritional Info Per Serving: N/A
2 cups sugar
1 (14 oz.) can solid pack pumpkin
2 eggs
4 cups flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1 bag (12 oz.) white chocolate baking chips
Cream cheese frosting (For pareve, substitute soy cream cheese)
Sue Epstein writes:
My daughter's friend makes and sells cakes and cookies from her home. When my daughter was hospitalized with appendicitis last year, Jennifer brought a huge box of these cookies to her. Every doctor and nurse on the floor kept popping into Amy's room, ostensibly to check on her, but to get one of these cookies on their way out! They're delicious. You can use any cream cheese frosting recipe and substitute soy cream cheese to make them pareve. They're REALLY wonderful!
I made these cookies today, making just 4 adjustments. First, I had no white chocolate chips, and could not run out for them. So I left them out.