Pumpkin Butter Cookies with White Chocolate Chips

Amy Herald

By
@Meave

When I was visiting Southport North Carolina last summer, I stopped at the general store at the Olde Southport Village Shoppes looking for some sour-wood honey. He was out of it, so I bought a jar of pumpkin butter instead. I opened it recently, but I'm the only one in my house who eats it, so I thought, I'd better do something with it before it goes bad. I decided to make some yummy holiday cookies with it! These are delicious and everyone loved them! Now I'm not the only one eating the pumpkin butter.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12-15
Prep:
10 Min
Cook:
10 Min
Method:
Bake

Ingredients

1 1/2 stick
unsalted butter, softened
1 c
brown sugar, firmly packed
1/2 c
granulated sugar
2 large
eggs
2 tsp
vanilla extract
1/2 c
pumpkin butter
2 1/2 c
all-purpose flour
3 Tbsp
cornstarch
1/2 tsp
baking soda
1/4 tsp
salt
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 tsp
ground cloves
1/4 tsp
ground ginger
1 pkg
toll house premium white chocolate chips

Step-By-Step

1Cream together butter and sugars. Add in eggs one at a time. Stir in pumpkin butter and vanilla.
2In a separate bowl, thoroughly mix all dry ingredients. Combine with wet ingredients.
3Stir in white chocolate chips. Cover and Chill dough for 1 hour.
4drop by spoonfuls onto an ungreased cookie sheet. Bake in 350 degree oven for 8 minutes or until just done. Cool on wire rack.