Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, beat the butter and maple syrup together until creamy. Add the pumpkin puree, egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the white chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra chewiness, avoid overbaking. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150 kcal
- Sugar: 12g
- Fat: 6g
- Carbohydrates: 22g
- Protein: 2g