Pumpkin cookies are soft, moist and full of fall flavors such as; pumpkin, cinnamon, nutmeg while dotted with white chocolate chips. They’ll be a favorite every fall. I hope you give them a try and let me know what you think.
Makes 24 cookies. Total Time: 22 minutes
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
15 oz can of pure pumpkin purée
1 large egg
1 3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1 cup white chocolate chips
Preheat oven to 350F. Line a cookie sheet with parchment paper. In a large bowl beat together the butter and sugars until light and fluffy. Add in the egg and pumpkin purée until well combined.
In a small bowl combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt and ginger. Add the dry ingredients to the wet and stir until blended. The dough should be light and fluffy. Stir in the white chocolate chips.
Use a small cookie scoop to drop the dough onto the parchment paper. Bake for 12 minutes. Remove and let cool on a rack. Yum Yum!