 I originally discovered these tasty cookies from my aunt who makes them every year in the fall. She very kindly passed along her recipe to me and I've made a few slight adjustments to create a delicious cake like cookie. You will quickly discover that these are highly addictive! You can never eat just one! Enjoy! Makes 2 Dozen Cookies 1 Cup Butter at room temperature 1/2 Cup Sugar 1/2 Cup Brown Sugar 1 Large Egg 1 Cup Pumpkin Puree 1 tsp Vanilla Extract 3 Cups Flour 2 tsp Baking Soda 1 1/2 tsp Cinnamon 1 tsp Kosher Salt 1/4 tsp Nutmeg 1 bag of Premium White Chocolate Chips Preheat your over to 350 degrees Using a standing mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrap down the sides of the bowl and add the egg, pumpkin and vanilla. Continue to mix on medium-low speed until well combined, scrapping down the sides of the bowl as needed, about 2 more minutes. The mixture will appear a bit curdled, that's OK, it will come together when you add the dry ingredients. In a separate mixing bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Add the dry ingredients to the wet ingredients with the mixer running on low, 1/3 at a time, until just combined. Be careful to not over mix the dough. Add the chips and give the dough one last mix. Using a cookie scoop, scoop the dough onto parchment lined baking sheets, about two inches between each cookie and bake for 15-20 minutes, they should be slightly browned on top. Cool on a wire rack and store in an air tight container for up to 5 days.
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