Small Batch Pumpkin Spice Cookies

• 3 Tablespoons Unsalted Butter, Softened
• 1/3 cups Packed Organic Brown Sugar
• 3 Tablespoons Canned Pumpkin Puree
• 1/4 teaspoons Pure Vanilla Extract
• 1 Large Egg Yolk
• 1/2 cups Plus 1 Tablespoon White Whole Wheat Flour (or All-purpose Flour)
• 1/4 teaspoons Baking Soda
• 3/4 teaspoons Pumpkin Pie Spice
• 1/8 teaspoons Fine Sea Salt
• 2 Tablespoons White Chocolate Chips

1. Preheat toaster oven to 375F and lightly grease cookie sheet or line with a silicone mat.
2. In a medium bowl, beat butter and brown sugar using a hand-mixer until light and fluffy (1 to 2 minutes). Beat in pumpkin, vanilla and egg yolk. Set mixer to a low speed and add flour, baking soda, pumpkin pie spice and salt, mixing just until combined.
3. Drop dough by 1 1/2 tablespoon scoops onto prepared cookie sheet at least 1 inch apart (cookies will spread while baking).
4. Bake for 8 to 11 minutes, until cookies are set with lightly browned edges. Cool cookies for 3 minutes on sheet before transferring to a rack to cool completely.
5. While cookies cool, place white chocolate chips in a microwave-safe bowl. Microwave chips on high for 30 seconds, stirring every 10 seconds until smooth. Drizzle melted chocolate over cooled cookies and enjoy.

unsalted butter, brown sugar, ubc, egg, flour, ubc, pie spice, salt, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/small-batch-pumpkin-spice-cookies/ (may not work)