It is finally cooling off enough around here to do some baking, and by cooling off I mean mid-80s. Since I am always on the lookout for new pumpkin recipes, this one, from Tastes of Lizzy T’s, jumped out at me, particularly since I already had all of the ingredients in the house. She comments on her blog that because you use pumpkin as a substitute for the eggs, they are not cakey at all, and she’s right. They are soft and chewy, even a couple of days later, with a mild pumpkin taste. They made the whole house smell so good, plus they look really pretty! I doubled the recipe she posted because 18 cookies just doesn't seem like enough.

Pumpkin White Chocolate Chip Cookies

3 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 cup pumpkin
1 1/2 cups white chocolate chips
extra sugar for flattening the cookies**
extra white chocolate chips for the tops of the cookies (optional)

Preheat the oven to 375°F.

Combine the flour, salt, baking soda, and spices in a medium bowl.

In a separate bowl cream together the butter and sugars. Mix in the pumpkin. Gradually beat in the flour mixture. Stir in the chips. 

Using a tablespoon or a cookie scoop, drop the batter onto cookie sheets. Dip a medium-sized glass into the sugar and use it to slightly flatten the cookies before baking. 

Bake for 9-12 minutes.

Immediately flatten each cookie again with the sugar-dipped glass. Press a few of the extra white chocolate chips into the top. 

**Another option would be to make a mixture of cinnamon and sugar to dip the glass in. I didn’t try it, but if you do let me know how it works.