Ingredients:

• 2 ½ cup all-purpose flour
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 cup (2 sticks) butter, softened
• 2/3 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 cup pumpkin puree
• 24 White Blossoms (Approx. 2.75 oz.)

Instructions:

1. Preheat the oven to 350º F. Line two baking sheets with parchment paper.
2. In a large bowl, use electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add egg and vanilla extract and mix again, about 1 minute. Add pumpkin puree and mix until combined.
3. In a small bowl, whisk together flour, pumpkin pie spice, baking soda, salt and baking powder. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes.
4. Use a cookie scoop to form 1 inch dough balls and place them 3 inches apart on a lined baking sheet.
5. Bake for 10 minutes or until center of cookies look puffy. Allow to rest on the baking sheet for at least 2 minutes before pressing one White Blossom into the center of each cookie. Move to wire rack to finish cooling.