Pumpkin White Chocolate Chip Cookies

My mom and I recently went to an Open House at one of my favorite florist's showrooms (Samuel Franklin-if you haven't been to his shop...GO!) We found this sign and decided it was "so me." What do you think?

I made these Pumpkin White Chocolate Chip cookies for the Alabama vs. UT football game tailgate (along with my famous JellO shots of course), which I was at last minute able to attend! My best friend was in town from Texas so I was extra excited to get to spend time with my girlfriends that weekend! What a blessing!! Oh and... ROLL TIDE ROLL!

Pumpkin White Chocolate Chip Cookies

These cookies are super easy to throw together and the fluffy consistency is to die for!

 Ingredients:

• 1-1/2 cups of sugar
• 1/2 cup butter
• 15-ounce can of pumpkin purée
• 1 egg
• 1 teaspoon vanilla
• 2-1/2 cups of flour
• 1 teaspoon baking soda
• 1 teaspoon of baking powder
• 1 tablespoon pumpkin pie spice
• 2 cups white chocolate chips

Directions

1. Preheat oven to 350 degrees F and line a cookie sheet with a Silpat® mat or parchment paper.
2. Cream together the butter and sugar until light and fluffy, about 3 minutes; mix in pumpkin purée, egg, and vanilla.
3. In a separate bowl, combine the flour, baking soda, baking powder, and pumpkin pie spice; whisk until incorporated.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined; fold in the white chocolate chips.
5. Using a medium cookie scoop, drop dough onto prepared cookie sheet; bake for 13 to 15 minutes, or until edges are firm.