1/2 cup butter
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 1/2 teaspoons white sugar
1 cup pumpkin seeds
1 1/2 cups packed light brown sugar
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 (1 ounce) squares unsweetened chocolate syrup
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together butter and flour. Stir in the pumpkin, brown sugar, cornstarch, oil and chocolate syrup. Mix until well blended. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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