Pumpkin Spice White Chocolate Chip Cookies

• 1-1/4 cup All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2 teaspoons Pumpkin Pie Spice
• 5 Tablespoons Unsalted Butter, melted
• 3/4 cups Granulated Sugar
• 1/4 cups Packed Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1/3 cups Canned Pumpkin Puree
• 1/2 cups White Chocolate Chips

1. In a small bowl combine the flour, baking powder, baking soda, salt and pumpkin pie spice. Stir with a whisk.
2. In a larger bowl whisk together the butter and sugars. Stir in the vanilla extract and pumpkin puree. Add the flour mixture into the pumpkin mixture. Stir just until moistened. Cover with plastic wrap and refrigerate for at least 2 hours.
3. Preheat the oven to 350 F. Shape dough into 2 tablespoon-sized balls and place them 2 inches apart on a parchment lined baking sheet. Bake for 12 minutes. The cookies will look under done but pull them out of the oven anyway. Immediately press a few white chocolate chips into the tops of each cookie. Allow the cookies to cool for 10 minutes on the pan before transferring to a cooling rack to cool completely.

allpurpose, baking powder, ubc, ubc, pie spice, unsalted butter, sugar, ubc, vanilla, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/pumpkin-spice-white-chocolate-chip-cookies/ (may not work)