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.
