1/2 cup (1 stick) unsalted butter ………………….........1/4 cup dark brown sugar
1/2 cup white sugar………………………………....…...1 tsp vanilla extract
6 TB pumpkin puree……………………………...…..….1-1/2 cups flour
Dash of salt………………………………………....…….1/4 tsp baking powder
1/4 tsp baking soda………………………………...….....1-1/2 tsp cinnamon
1/4 tsp ground nutmeg………………………...……..…1/4 tsp ground cloves
1/2 cup white chocolate chips (butterscotch are also good)
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Preheat oven to 350. Line baking sheets with parchment paper. In a bowl, whisk together flour, salt, baking powder, baking soda and spices. Set aside.
In mixer bowl, beat melted butter, brown sugar, and granulated sugar together until well mixed. Beat in the vanilla and pumpkin until smooth. Add the flour mixture and beat just until well incorporated. Fold in the white chocolate chips.
Cover the bowl and chill for 30 minutes, or up to 3 days. (batter must be chilled)
Take dough out of the refrigerator. Roll into about 1-1/2” TB balls (easiest to use a cookie scoop and then roll with your hands). Slightly flatten the balls.
Bake for 9-10 minutes. (They’ll look too soft, but don’t overbake. They’ll firm up when they cool). Remove from oven and cool in the pan for about 10 minutes, before removing to a rack to cool. (If the cookies are too puffy, you can flatten them out when you take them out of the oven.) Makes about 1-1/2 dozen
NOTE: I put colored sugar on them before I baked them (first photo) or piped a quick pumpkin on top with tubes of decorator icing (2nd photo)