# What you'll 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
# Directions:
01 - Set the oven temperature 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 blended.
03 - Using an electric mixer in a large bowl, beat unsalted butter with light brown and granulated sugars until the mixture is pale and fluffy, about 2 to 3 minutes.
04 - Add pumpkin puree, egg, and vanilla extract to the creamed butter mixture, blending until fully combined.
05 - Gradually add the dry ingredient blend to the wet mixture, mixing gently until just incorporated to avoid overmixing.
06 - If desired, fold in white chocolate chips or chopped pecans evenly throughout the dough.
07 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing each mound approximately 2 inches apart.
08 - Bake in the preheated oven for 11 to 13 minutes, until edges are set and centers remain slightly soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
