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Serve warm or at room temperature with coffee or milk.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months.
Variations:
Add chopped walnuts or pecans for crunch.
Mix in white chocolate chips for contrast.
Sprinkle sea salt on top before baking for a gourmet touch.
FAQ:
Q: Can I use fresh pumpkin instead of canned?
A: Yes, just make sure it’s pureed and not too watery.
Q: Are these cookies chewy or cakey?
A: They’re soft and cake-like, thanks to the pumpkin.
Q: Can I make them gluten-free?
A: Yes, use a 1:1 gluten-free baking flour blend.
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