Pumpkin Spice Cookies
· 1 cup (2 sticks) unsalted butter, softened to room temperature
· 1 cup granulated sugar
· 1 egg
· 1 teaspoon vanilla
· 1 cup canned pumpkin puree
· 2 ½ cups all-purpose flour
· ½ teaspoon salt
· 1 teaspoon baking powder
· 1 teaspoon baking soda
· 1 teaspoon cinnamon
· 1 – 1 ½ cups semi-sweet chocolate chips, white chocolate chips or butterscotch chips (or a combination of these – although I usually bake these with just chocolate chips, this time I used 1 cup white chocolate and ½ cup butterscotch)
· ¼ cup white chocolate chips, melted (for drizzling)
· Pumpkin pie spice (to sprinkle on top of cookies)
Preheat the oven to 350.
With an electric mixer, beat the butter and sugar for 5 minutes until light and fluffy. Add the egg and vanilla and beat well. Add the pumpkin and beat until combined.
In a separate bowl, combine the flour, salt, baking powder, baking soda and cinnamon. Reduce mixer speed to low, and gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
Scoop rounded spoonfuls of dough onto a Silpat baking mat or parchment paper, 2 inches apart. Bake for 11-12 minutes, when edges turn golden and centers are set.
Cool cookies for one minute on the baking sheet, and then transfer to a wire rack to cool completely.
When the cookies are cooled, melt the ¼ cup white chocolate in a small bowl, and drizzle over the cookies. Sprinkle cookies with the pumpkin pie spice.
Yields 3 dozen cookies.