Step-by-Step Instructions

• In a medium bowl, whisk together whole wheat pastry flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly mixed.
• In a large mixing bowl, beat softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
• Add egg and vanilla extract to the butter mixture and beat well. Fold in pumpkin puree until smooth.
• Gradually add dry ingredients to the wet mixture, mixing on low until just combined.
• Fold in any optional add-ins such as nuts, chocolate chips, or raisins.
• Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Scoop dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are lightly browned.