Pumpkin White Chocolate Chip Cookies

Directions

1. Wrap the pumpkin puree in a few layers of paper towels or a clean tea towel and squeeze out the excess moisture.
2. Cream together the softened butter, granulated sugar, and light brown sugar for 2-3 minutes until well blended, scraping the bowl as needed.
3. Mix in the vanilla extract, pumpkin puree, and egg yolk until combined.
4. Add the flour, baking soda, baking powder, salt, and cinnamon, and mix just until incorporated.
5. Gently fold in the white chocolate chips.
6. Chill the dough for 30 minutes. If you like, scoop the dough into 2-tablespoon balls before chilling.
7. While the dough chills, preheat the oven to 350°F.
8. Place the chilled dough balls on a parchment-lined or silicone mat-lined baking sheet, spacing them 2-3 inches apart to allow for spreading.
9. Bake for 9-12 minutes until the edges begin to brown. Remove from the oven and immediately tap the pan on the oven top to help the cookies settle.
10. Let the cookies cool on the baking sheet for 5-10 minutes.
11. Once they have firmed up, transfer the cookies to a wire rack to cool completely. Enjoy!