My new favorite cookie recipe

I hate white chocolate. I hate milk chocolate. The only chocolate I like is dark chocolate. That was all true until I met this recipe. I wasn't excited to be cooking with white chocolate, but this recipe truly changed my mind. And it's not just me - my husband took the cookies to work with him and they were gone super-fast. And I took some to my work and my boss loved them too! I will be making these cookies again, in the very near future. Pumpkin is good year-round, not just at Thanksgiving!

White Chocolate Pumpkin Cookies
Ingredients:1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup canned pumpkin
3 cups flour
2 tsps baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
12 ounces white chocolate chips

Directions:

Heat the oven to 350 degrees F. Line cookie sheets with parchment paper.

Using a mixer, cream the butter until smooth. Gradually add in the white and brown sugars until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

With the mixer on medium speed, gradually add in the flour mixture. Stir in the chips. Scoop heaping tablespoons of the cookie dough onto the prepared cookie sheets. Bake for about 15 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for a few minutes, still on the sheets. Transfer the cookies onto wire racks.

Note: The original recipe calls for pepitas, but I left those out. The cookies tasted great without them.