Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Cream together softened butter and sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add pumpkin puree and egg to the butter-sugar mixture and beat until fully combined.
- In a separate bowl, whisk together flour, baking soda, and spices.
- Gradually combine the dry ingredients into the wet mixture until just combined.
- Fold in the white chocolate chips until evenly distributed.
- Using a cookie scoop, drop dollops of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are set and centers are slightly puffy.
- Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
Nutrition
Notes
These cookies can be stored in an airtight container for up to a week at room temperature. For longer storage, freeze for up to 3 months.