Ingredients

1/2 cup (1 stick) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 cup canned pumpkin puree

2 1/2 cups all-purpose flour (or use 1 1/4 cups of wheat flour and 1 1/4 cups of white flour)

3/4 teaspoon baking powder

1 teaspoon salt

2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 cups (12-ounce bag) white chocolate chips

Nonstick cooking spray or parchment paper

Preparation

  1. Heat the oven to 350F.
  2. Spray cookie sheets with nonstick spray or line them with parchment paper.
  3. Using a mixer, beat the butter until smooth.
  4. Beat in the white and brown sugars, a little at a time, until mixture is light and fluffy.
  5. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
  6. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  7. Slowly beat the flour mixture into the batter in thirds.
  8. Stir in the chips.
  9. Scoop cookie dough by small tablespoons onto cookie sheets. Smaller sized cookies work better.
  10. Flatten the dough on the cookie sheet. This is an important step, as the flatter you spread the cookie dough, the less cake-like the cookie will be.
  11. Bake for 9 to 11 minutes or until the cookies are browned around the edges.
  12. Remove the cookie sheets from the oven and let them rest for 2 minutes.
  13. Take the cookies off with a spatula and cool them on wire racks.