White Chocolate Chip and Pumpkin Cookies

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Tis the season for all things pumpkin! This weekend at the grocery store, I saw pumpkin beer, pumpkin bread, pumpkin pie, pumpkin pop tarts… you name it, they make it in a pumpkin version. Usually, I am not a pumpkin fan. I don’t care for the beloved pumpkin pie, and I don’t go out of my way for the pumpkin spice lattes that flood our coffee shops. I do, however, enjoy these pumpkin cookies. Many of the pumpkin flavored foods available this time of year are loaded with the spices we associate with pumpkin: cinnamon, ginger, all spice, and nutmeg. This recipe uses just a smidge of pumpkin spice and an extra dash of cinnamon so as not to overpower the white chocolate chips and the natural flavor of pumpkin. Even my co-workers who are verbally anti pumpkin-flavored food items fell in love with this cookie. I think you will too. It’s soft and savory, two of my favorite adjectives for baked goods.



Cream shortening, sugar and pumpkin. Add egg and mix well. Add dry ingredients and mix. Add white chocolate chips. Drop in spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 12 minutes. Allow to cool for a few minutes before removing to a wire cooling rack.




Amber Recker is a non-profit leader, freelance writer, community volunteer, and food blogger. By day, she serves as the director of development and marketing for Cancer Services of Northeast Indiana, where she handles fundraising, marketing, and public relations. In her spare time, she and her husband Jon spend time in the kitchen and maintain their food blog: They have two Great Danes, Lucy and Lenora, who keep them on their toes.
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