I am totally one of those people that keeps a long list of pumpkin recipes all year long, and for some reason, it only feels appropriate to make them in the 2 month window of October and November. Since I buy my pumpkin in a can, it really is a silly thing, especially since I struggle every year between the family favorites and the new things to try. This recipe is a little bit of both, having adapted it from another fall favorite. I hope you enjoy!
Ingredients - 1 c unsalted butter, room temperature, 2 c sugar, 1 egg, 1 c canned pure pumpkin, 1 tsp vanilla, 3 c flour, 2 tsp baking soda, 1 1/2
tsp cinnamon, 1 tsp salt, 1 tsp nutmeg, 1-12oz bag white chocolate chips* (~2 c)
Beat the butter and sugar until fluffy. Then, add the egg, pumpkin, and vanilla, beating to combine. Then, add the remaining dry ingredients, except white chocolate chips. When thoroughly mixed, stir in the chips.
Drop these by the spoonful on a parchment lined baking sheet. Bake at 350 degrees for 18-20 minutes, rotating the whole cookie sheet half way or 10 minutes through the baking time. Cool before storing. *I think these would be excellent with butterscotch chips, or a combination of butterscotch and white chips, as well. You can't go wrong with either I imagine.