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Ingredients
375F, yield 3 dozen
1) ½ cup (113g) unsalted butter
1) 1 ¼ cup light brown sugar, packed
2) 2 large eggs
3) 1 tsp. vanilla extract
3) 1 can (15oz) pumpkin puree
4) 2 cup all-purpose flour
4) 4 tsp. baking powder
4) ½ tsp. salt
4) 1 tsp. ground cinnamon
4) ½ tsp. ground nutmeg
4) ¼ tsp. ground cloves
4) ¼ tsp. ground ginger
5) 1 cup raisin / chocolate chip
5) 1 cup chopped nuts - toasted pecan (optional)

Combine (4) and set aside.

Cream (1) then add (2) one at a time, then add (3), stir until combined.

Add in the dry ingredients (4) in three portions then add chocolate chips (5)

Drop by tablespoonfuls, bake at 375F for 15minutes until lightly browned.

Cool cookies on sheet.