# Ingredients:
→ 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
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, matcha powder, cinnamon, and nutmeg.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until pale and fluffy.
04 - Blend in the egg and vanilla extract until mixture is smooth.
05 - Incorporate pumpkin puree, mixing until uniform.
06 - Gradually stir dry ingredients into the wet mixture just until combined, avoiding overmixing.
07 - If desired, fold in white chocolate chips or chopped nuts.
08 - Using a cookie scoop or tablespoon, drop approximately 2 tablespoons of dough per cookie onto prepared sheets, spacing 2 inches apart.
09 - Bake for 13–15 minutes, until cookies are set and edges are lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
