Ingredients

• 3/4 cup unsalted butter
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 3/4 cup packed brown sugar
• 1/2 cup canned pumpkin (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 2/3 cup white chocolate chips (optional)

Preparation

1. Set the butter out to soften. Preheat oven to 350° F.
2. Mix the flour, ginger, cinnamon, baking soda, cloves, allspice and salt in large bowl. Set aside.
3. Beat butter and brown sugar in a large bowl with an electric mixer on medium-speed until light and fluffy.
4. Add the pumpkin, egg and vanilla; beat well. Gradually beat in the flour mixture on low speed until well mixed.
5. Using about a tablespoon form dough into balls. Roll in granulated sugar. Place 2 inches apart on an ungreased baking sheets and press gently with a fork to flatten slightly.
6. Bake 8 to 10 minutes or until edges of cookies just begin to brown. If desired, after removing baking sheet from the oven, immediately press 3 to 4 white chocolate chips into the center of each cookie. Remove to wire racks and cool completely.
7. Store cookies in airtight container up to 5 days. 

Helpful hints

• Dark chocolate or semi-chocolate whips work well in this recipe.
• Without the white chocolate chips carbohydrate content is 18 grams per serving.