1cupcanned pumpkin(pumpkin puree, not pumpkin pie filling)
1 1/2teaspoonsvanilla extract
1 10-12oz.package white chocolate morsels
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or use a Silpat baking mat and set aside.
In a medium bowl, combine your dry ingredients, flour through salt.
In a stand mixer or with a large mixing bowl and handheld mixer, beat butter until fluffy for about 30 seconds. Now, add granulated and brown sugar and beat until combined. Scrape down the edges as you mix. Add eggs one at a time and beat well after each addition. Mix in pumpkin puree and vanilla. Mix in flour mixture until well combined and then white chocolate chips.
Place approximately 2 tablespoons of dough on prepared pan about 2 inches apart. Bake for 10 - 12 minutes or until edges are golden brown. Cool on the baking pan for about 2 minutes and then transfer cookies to a wire cooling rack. Enjoy!
Make sure to use pumpkin puree, not pumpkin pie filling in your cookies.To store, layer cookies between waxed paper and place in an airtight container. They last approximately 3 days at room temperature or freeze for about 3 months. Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!