Thursday, December 24, 2009

White Chocolate Pumpkin Cookies

1 box yellow cake mix with 2 tsp. pumpkie pie spice
1/4 C. light brown sugar
3 T. white chocolate mocha coffee creamer, optional
1 tsp. extract vanilla
1/2 tsp. rum extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1/2 C. white chocolate chips
1/4 C. sliced almonds, optional

Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in chips and almonds.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes.

Yield = 36-40 cookies

This recipe is great to make ahead, just mix the cookie dough according to directions above and store in an airtight container. This can be refrigerated for up to 3 weeks before baking.

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