# What you need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon matcha green tea powder
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 1 cup canned pumpkin puree
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 1/4 cup light brown sugar, packed
12 - 1 large egg
13 - 1 teaspoon pure vanilla extract
→ Optional Mix-Ins
14 - 1/2 cup white chocolate chips or chopped nuts
# How to Make It:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk flour, baking powder, baking soda, salt, matcha powder, cinnamon, and nutmeg in a medium mixing bowl until evenly blended.
03 - Using an electric mixer or whisk, beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
04 - Incorporate the egg and vanilla extract into the butter mixture, mixing until fully combined.
05 - Blend pumpkin puree into wet mixture and stir until smooth.
06 - Gradually fold the dry ingredients into the wet ingredients, mixing until just combined without overworking the dough.
07 - Gently fold in white chocolate chips or nuts, if desired.
08 - Using a cookie scoop or tablespoon, drop dough in 2-tablespoon portions onto prepared baking sheets, spacing each 2 inches apart.
09 - Bake for 13 to 15 minutes, or until cookies are set and edges are lightly golden.
10 - Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
