A delightful chewy pumpkin cookie recipe that combines pumpkin purée and applesauce for a moist texture, topped with white chocolate chips. Perfect for fall baking!
1: Preheat oven to 350°F and spray/line a baking sheet.
2: In a medium sized bowl, whisk together the dry ingredients and in a small bowl whisk together the wet ingredients.
3: Pour the wet into the dry, and stir until well combined.
4: Allow the batter to sit for a few minutes to thicken.
5: Use two spoons (or an ice cream scoop) to make 10 dough balls on a baking sheet, top with white chocolate, and bake for 8-10 minutes.
6: Enjoy!
