Pumpkin White Chocolate Chip Cookies

Adapted from King Arthur Flour. I love this recipe because the pumpkin flavor shines through. Feel free to substitute regular chocolate chips or raisins. And if you don't have pumpkin pie spice, just use your favorite combination of ginger, cloves, allspice and nutmeg.

• Ready In: 28 mins
• Serves: 48
• Yields: 4 dozen

Ingredients

• 2 1⁄4 cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon pumpkin pie spice
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1  cup butter
• 1⁄2 cup brown sugar
• 1⁄4 cup white sugar
• 2  eggs
• 1  teaspoon vanilla
• 1 (15 ounce) can pumpkin
• 2  cups  white chocolate chips (or dark or raisins)
• 1  cup  optional chopped walnuts

Directions

1. Preheat oven to 375.
2. Whisk together dry ingredients, set aside.
3. Cream butter and sugars, add eggs one at a time until combined, then vanilla and pumpkin.
4. Mix in dry ingredients in 2 additions, then fold in chips and walnuts.
5. Bake on greased (or parchment-lined) cookie sheet for 18 minutes, rotating pans front to back and top to bottom halfway through.