Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the white chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and cookies are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, sprinkle a pinch of sea salt on top before baking. Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information
- Calories: 165
- Total Fat: 6.5g
- Saturated Fat: 2.8g
- Cholesterol: 8mg
- Sodium: 95mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 2.5g
- Vitamin A: 15% DV