Tis the Season

...for scrumptious pumpkin cookies!! The kids had a talent show in Primary the Sunday before last and Savannah chose to showcase her talent of baking. Really, it was the talent of helping Mom bake, but whatever works. Anyhoo, we dug up this recipe that I found last year. Wow, is it good. We used semi-sweet chocolate chips and no nuts (for a crowd, allergies and whatnot) but they still turned out stupendous! The secret is the cloves, it makes the cookie nice and "spicy"! I made it last year to the letter and they were equally yummy. I had lots of requests for the recipe and thought I should just post it here so all those I love can try it out. It IS baking season after all!! Enjoy.

Macadamia Nut White Chip Pumpkin Cookies

Vanilla chips and crunchy macadamia nuts make a supremely rich cookie; pumpkin adds a luscious moistness to these year-round favorites.
Estimated Times:Preparation - 20 min Cooking - 11 min Cooling Time - 15 min cooling Yields - 4 dozen

Ingredients:
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract
2 cups (12-ounce package) White Morsels
2/3 cup coarsely chopped macadamia nuts or walnuts, toasted

Directions:PREHEAT oven to 350° F. Grease baking sheets.COMBINE flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts. DROP by rounded tablespoon onto prepared baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.BAKE for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.