Pumpkin White Chocolate Drops
2 cups butter, softened
2 cups granulated sugar
1 can (16oz) solid pack pumpkin (I use one of the giant cans - we like the pumpkin)
4 cups all purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1 bag (12 oz) white chocolate chips
Preheat oven 375, grease cookie sheets (I like to use parchment paper)
Beat butter and sugar in a large bowl until light and fluffy. Add pumpkin and eggs, beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda, beat just until well blended. Stir in white chocolate chips.
Drop dough by tsp full about 2-inches apart onto prepared cookie sheets. Bake 14-16 minutes, until bottoms are golden. Cool 1 minute on cookie sheets; remove to wire racks to cool
1 container (16 oz) cream cheese frosting
1/4 cup packed brown sugar
French vanilla extract
Combine frosting and brown sugar and French vanilla in bowl, spread over warm cookies.
Makes about 6 dozen cookies. You can also freeze the dough.