Preheat oven to 350 degrees
Ingredients: 1 cup canned pumpkin, 1/2 tsp salt, 1 cup white sugar, 1 tsp baking soda, 1/2 cup vegetable oil, 1 tsp milk, 2 cups all purpose flour, 1 tbsp vanilla extract, 2 tsp ground cinnamon, 1 egg, 2 tsp baking powder, 2 cups white chocolate chips.
Directions: Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon and salt. Dissolve the baking soda with the milk and add to pumpkin mixture. Add flour to pumpkin mixture and mix until well combined. Add vanilla and white chocolate chips, stir until combined. Put plastic wrap over bowl and refrigerate for 1 hour.
Drop by spoonful onto greased cookie sheet and bake for 12 minutes or until lightly browned and firm.
It took me about 2 years of tinkering with the recipe to get it just right. It has become a staple of our fall cooking. When my kids were young, I loved baking this recipe with them and watching their faces light up when they know we are making them. (It still happens today even though they are adults)