Monday, April 26, 2010

Banana Pumpkin Cookies

It's been a while since I've made these, but I was just reminded of them, so I thought I'd better post the recipe before I forgot about it again.

Although there's only one banana along with a lot more pumpkin, the banana is the dominant flavor. It's a great way to use up one lonely banana that's gotten a little past its prime, and it's something to keep in mind if you've got canned pumpkin left over from other recipes.

White chocolate chips add a nice sweetness without a strong flavor, while butterscotch or peanut butter chips add sweetness and some extra flavor. It's your choice.

Banana Pumpkin Cookies

1/2 cup butter
1 1/2 cups sugar
1 egg
1 overripe mashed banana
canned pumpkin added to banana to make 1 cup
1 1/2 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1 1/2 cups white chocolate, butterscotch, or peanut butter chips

Cream butter and sugar until fluffy. Beat in egg, banana, pumpkin, and vanilla. Add dry ingredients to the wet, and mix well. Add the white chocolate chips and mix to distribute.

Drop onto cookie sheets. Bake 350 for 15 minutes for teaspoon-sized cookies. Adjust baking time for larger cookies.

Cookies will the lightly browned, but still soft when done..

3 comments:

Candice said...

I'd love to try these! Can u substitute whole wheat flour just the same?

Donna Currie said...

If you use whole wheat, it will either need more moisture or a little less flour, or it'll end up too dry. I'd suggest cutting back just a little on the flour - just hold back a couple tablespoons - and if it seems wet you can add it back in.

Candice said...

Thank u very much :)

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