- I made these cookies with our last pumpkin. I made cookies, and took them to our work's.
- Making cookies is fun, but I don't want to eat them all. They go fast at both of our work's.
- 1 c canned pumpkin (*I used 16oz. roasted pumpkin)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts
- Cream cheese frosting
- Combine pumpkin, sugar, vegetable oil, and egg.
- In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in.
- Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350ºF (175 ºC) for approximately 10 minutes or until lightly brown and firm.
- Spread on cream cheese frosting. I use a baby rubber spoon to spread the frosting. This works really well.
- Below are eight Betty Crocker portraits. Place them in the correct order from oldest to newest. If you list them correctly, you’ll be entered to win………………………………
- Go to my favorite baking blog: Bakerella to win!
- She had a chance to go on a tour to Betty Crocker Test Kitchen.
- Which portrait is your favorite? Mine is letter H.
