White Chocolate Chip Walnut Pumpkin Cookies

-1 Preheat your oven to 350 F.
-1 In a medium bowl, whisk together the egg, sugar, coconut oil vanilla, and pumpkin puree. 
-1 In a separate bowl, mix together the flour, spices, salt and baking soda. 
-1 Fold the dry ingredients into the wet and mix until a dough forms.
-1 Add in your chopped walnuts and white chocolate chips, and mix well. 
-1 Scoop 2 tbsp worth onto a baking sheet lined with parchment paper, about 1” apart from one another.  I used two scoops using a small cookie scoop. 
-1 Gently flatten the tops. Bake for 10-11 minutes.
-1 Remove from oven and let cool for 10-15 minutes. 
-1 Keep stored in an air-tight container in a cool place, or refrigerate for 2 weeks.
-1 The cookies can be frozen for up to 3 months.