Pumpkin Cookies

These pumpkin cookies were so good, nice soft airy cookies. They are great with milk, as a matter of fact my hubby is not so crazy about my pumpkin addiction because he does not like pumpkin as much as I do (crazy I know) but he poured himself a glass of milk and ate almost a dozen at one time. If you are not big on sweets these cookies are great without any glaze/topping but the white chocolate drizzled on top kicks it up a notch or two.

Pumpkin Cookies
Adapted from: Very Best Baking
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups sugar
1 stick butter (room temp)
1 cup Pumpkin Puree (not pumpkin pie mix)
1 large egg
1 tsp vanilla extract

PREHEAT oven to 350° F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle white chocolate over them.

These cookies do not spread, they pretty much keep their shape, the pic on the left is before being put in the oven and the pic on the right is done.

Original recipe says this makes 36 cookies but I got 60 small cookies(about 2 or 3 bites).