# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon fine sea salt
05 - 1 tablespoon matcha green tea powder
06 - 1 teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg
→ Wet Ingredients
08 - 1 cup canned pumpkin puree
09 - ½ cup unsalted butter, softened
10 - ¾ cup granulated sugar
11 - ¼ cup packed light brown sugar
12 - 1 large egg
13 - 1 teaspoon pure vanilla extract
→ Optional Mix-Ins
14 - ½ cup white chocolate chips or chopped nuts
# Method:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, matcha powder, cinnamon, and nutmeg in a medium mixing bowl.
03 - Beat softened butter, granulated sugar, and light brown sugar in a large bowl until creamy and light in texture.
04 - Add the egg and vanilla extract to the butter mixture and blend until fully incorporated.
05 - Mix in pumpkin puree to achieve a smooth consistency.
06 - Gradually add dry ingredients to wet mixture, stirring just until combined without overmixing.
07 - Gently fold in white chocolate chips or chopped nuts, if desired.
08 - Drop approximately 2 tablespoons of dough per cookie onto prepared baking sheets, spacing each 2 inches apart.
09 - Bake for 13 to 15 minutes until cookies are set and edges are lightly golden.
10 - Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
