Rich Pumpkin Cookies

By: Melanie King

1 c. butter, softened
2 c. white sugar
2 t. vanilla extract
2 eggs
2 c. solid pack pumpkin puree
4½ c. all-purpose flour
4 t. baking powder
2 t. baking soda
1 t. salt

1 pkg. dried cranberries
2 t. ground cinnamon
1 t. ground nutmeg
2 T. orange zest
1 c. chopped walnuts (optional)
1 pkg. butterscotch chips
1 pkg. white chocolate chips
1 pkg. chocolate almond bark (or any other type of melting chocolate)

almond bark or dipping chocolate

Directions:

Cream the butter and sugar together until it's light and fluffy. Mix in the eggs, vanilla, and pumpkin. In a separate bowl, sift together the dry ingredients. Gradually mix the dry mixture into the wet mixture. The finished dough is very gooey. Use your hands to form cookies and place them on a cookie sheet. Don’t worry about shaping them perfectly. 

Bake at 375° for 11 minutes.
Once the cookies have completely cooled, melt the desired amount of almond bark or dipping chocolate in the microwave and drizzle it over the top of the cookies

Servings:

Yields about 56 cookies, depending on size of each cookie.