# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup unsalted butter, softened
12 - 2/3 cup canned pumpkin puree
13 - 1 large egg
14 - 2 teaspoons pure vanilla extract
→ Optional
15 - 1 cup white chocolate chips or chopped pecans
# How-To:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly mixed.
03 - Using an electric mixer, beat together the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
04 - Add the pumpkin puree, egg, and vanilla extract to the creamed mixture and beat until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overmixing.
06 - If desired, fold in white chocolate chips or chopped pecans evenly throughout the batter.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, until edges are set and centers remain slightly soft and underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
