Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup white chocolate chips (optional)
  • ½ cup chopped nuts (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper if using.
  2. Cream together softened butter, brown sugar, and granulated sugar in a mixing bowl until light and fluffy.
  3. Add pumpkin puree, eggs, and vanilla extract to the butter mixture and mix until well combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  5. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
  6. Fold in white chocolate chips and nuts, if using, ensuring they are evenly distributed.
  7. Scoop tablespoon-sized dough balls onto prepared cookie sheets, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the center looks set.
  9. Cool on the cookie sheets for 5 minutes before transferring to a cooling rack to cool completely.