PUMPKIN DROPS (COOKIES)

      Title: PUMPKIN DROPS (COOKIES)
  Categories: Dupree
       Yield: 72 Servings
  
  
     1 1/2    sticks butter -- at room
   :          temperature
       2/3 c  packed light brown sugar
         2    eggs
     1 1/2 ts vanilla extract
         1 c  canned or cooked fresh
   :          pumpkin puree
         2 c  all-purpose flour
       1/2 ts baking powder
       1/2 ts baking soda
         1 pn salt
     2 1/2 ts pumpkin-pie spice
         1 c  chocolate chips
         1 c  chopped walnuts or pecans
   
   Preheat oven to 375 degrees. In a large bowl beat together butter,
   brown sugar, eggs and vanilla until light. Beat in pumpkin. Add
   flour, baking powder, baking soda, salt and pumpkin-pie spice,
   beating until blended. Stir in chocolate chips and walnuts. Drop
   teaspoonfuls of batter 2 inches apart on ungreased baking sheets.
   Bake until edges are golden, 10 to 12 minutes. Transfer cookies from
   baking sheets to a wire rack and cool. Yield 6 to 7 dozen 1 1/2-inch
   cookies
   
   To order Nathalie Dupree Cooks Everyday Meals from a Well-Stocked
   Pantry, please call 1-800-582-1800.
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