*Thanksgiving Collection*
QUICK AND EASY!!!
Using an electric mixer, beat 1 cup butter with 2 cups sugar until fluffy. Beat in 1 large egg, 1 cup canned pure pumpkin puree, and 1 tsp vanilla extract. Stir in 3 cups flour, 2 tsp baking soda, 1-1/2 tsp cinnamon, 1 tsp salt, and 1/4 tsp nutmeg. Add 2 cups white chocolate chips.
Drop spoonfuls 2 inches apart on parchment-lined baking sheet and bake in a 350 degree oven, rotating halfway through, until just browned on bottoms, 20 minutes. Transfer cookies to a rack to cool.
*NOTE-Please use canned pure pumpkin puree, not canned pumpkin pie filling or mix, which is sweetened and spiced for pie-making.
(Source: dash magazine & photo also)
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