Ingredients
Scale
- 1 1/2 cupsall-purpose flour
- 1/2 teaspoonbaking soda
- 1/4 teaspoonsalt
- 1 teaspoonground cinnamon
- 1/2 teaspoonground nutmeg
- 1/4 teaspoonground ginger
- 1/4 teaspoonground cloves
- 1/2 cupunsalted butter, melted
- 1/2 cupbrown sugar, packed
- 1/4 cupgranulated sugar
- 1/2 cuppumpkin puree
- 1egg yolk
- 1 teaspoonvanilla extract
- 1 cupwhite chocolate chips
- For a dairy-free version, substitute the butter with a plant-based alternative and use dairy-free white chocolate chips.
- You can also experiment with dark chocolate chips or chopped nuts for a different flavor and texture.
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures that the spices are evenly distributed throughout the dough.
- Combine the Wet Ingredients: In a separate large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg yolk, and vanilla extract, and mix until well combined.
- Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
- Add the White Chocolate Chips: Fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape the Cookies: Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to maintain a soft, chewy texture.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and develop their final texture.