# Components:
→ 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 light brown sugar, packed
12 - 1 large egg
13 - 1 teaspoon pure vanilla extract
→ Optional Mix-Ins
14 - ½ cup white chocolate chips or chopped nuts
# Method:
01 - Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, matcha, cinnamon, and nutmeg in a medium bowl until fully integrated.
03 - Beat softened butter, granulated sugar, and brown sugar together in a large bowl until pale and fluffy using an electric mixer or whisk.
04 - Incorporate the egg and vanilla extract into the creamed mixture, mixing until homogeneous.
05 - Stir pumpkin puree into the mixture until smooth and well blended.
06 - Gradually add the dry ingredients to the wet components, stirring just to combine without overmixing.
07 - Gently fold in white chocolate chips or chopped nuts, if desired.
08 - Using a cookie scoop or tablespoon, portion out about 2 tablespoons of dough per cookie onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 13 to 15 minutes, until cookies are set and lightly golden around the edges.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
