Delicious Pumpkin Chocolate Chip Cookies

There is something especially comforting about a soft pumpkin cookie on a cool fall afternoon. It is warm, spiced, tender, and just indulgent enough to make an ordinary coffee break feel like a small seasonal celebration.

These Delicious Pumpkin Chocolate Chip Cookies are soft, slightly cakey, and filled with melty chocolate in every bite. They have the cozy flavor of pumpkin spice without letting the spice overpower the chocolate, which makes them easy to love from the first cookie to the last crumb.

The dough is made with cold unsalted butter, pumpkin puree, granulated sugar, light brown sugar, egg yolks, vanilla, flour, pumpkin spice, baking soda, salt, and finely chopped chocolate or chocolate chips. Each ingredient has a purpose, and together they create cookies that feel soft, bakery-style, and wonderfully autumnal.

They are also simple to prepare. There is no complicated shaping, no frosting, and no fancy equipment required beyond a mixer, a bowl, a baking sheet, and parchment paper.

Whether you are baking for kids, friends, a fall gathering, a cozy weekend, or your own sweet craving, these pumpkin chocolate chip cookies bring that familiar seasonal comfort in the easiest way. They smell like fall, taste like homemade care, and disappear quickly from the cooling rack.

Why You’ll Love Pumpkin Chocolate Chip Cookies

These cookies have a soft, bakery-style texture. They are not crisp or crunchy; they are pillowy, tender, and gently cakey with soft centers.

The pumpkin and chocolate work beautifully together. The pumpkin spice gives warmth, while the chocolate stays rich and melty without being buried under too much spice.

The prep is easy and approachable. You mix the dough, fold in the chocolate, scoop, bake, cool, and enjoy.

They smell incredible while baking. Pumpkin spice, vanilla, butter, sugar, and chocolate create the kind of kitchen aroma that feels like autumn.

They are kid-approved but still enjoyable for adults. The cookies are sweet, soft, chocolatey, and cozy without being complicated.

They also store and freeze well. You can keep them soft at room temperature, refrigerate them if your kitchen is warm, freeze baked cookies, or freeze scooped dough for later.

Recipe Details

• Recipe name: Delicious Pumpkin Chocolate Chip Cookies
• Oven temperature: 350°F (175°C)
• Dough scoop size: About 2 tablespoons each
• Baking time: 10 to 12 minutes
• Cooling time on baking sheet: 5 minutes
• Best butter temperature: Cold unsalted butter
• Best pumpkin: Libby’s Pumpkin Puree, room temperature
• Main texture: Soft, tender, slightly cakey, and bakery-style
• Room temperature storage: Up to 3 days
• Refrigerator storage: Up to 5 days
• Freezer storage for baked cookies: Up to 3 months
• Frozen dough baking: Bake from frozen and add 1 to 2 extra minutes

Ingredients

• 1 cup cold unsalted butter
• ⅔ cup Libby’s Pumpkin Puree
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1 ⅔ cups plus 1 tablespoon all-purpose flour
• 2 ½ teaspoons pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup finely chopped chocolate bar or chocolate chips

Optional Variations and Add-Ins

• White chocolate chips
• White chocolate chunks
• ½ cup chopped pecans
• ½ cup chopped walnuts
• 1:1 gluten-free flour blend with xanthan gum
• A pinch of cayenne pepper
• ½ cup dried cranberries
• ½ cup raisins
• Warm apple cider for soaking dried fruit
• Dark chocolate, 60 to 70%
• Extra ½ teaspoon pumpkin spice
• Reduced pumpkin spice, down to 2 teaspoons

The Cozy Charm Behind These Pumpkin Cookies

Pumpkin cookies have their own personality. They are softer than many classic cookies, a little more tender, and full of moisture from the pumpkin puree.

These cookies lean into that softness while still keeping enough structure to hold plenty of chocolate. The centers stay tender, the edges set gently, and the chocolate melts into rich pockets throughout the dough.

The pumpkin spice gives them that familiar fall warmth. It should taste cozy and fragrant, not harsh or overwhelming.

The chocolate is what keeps the cookies feeling indulgent. Semi-sweet chocolate is the recommended favorite because milk chocolate can make the cookies overly sweet with the pumpkin.

The recipe uses egg yolks instead of whole eggs. This keeps the cookies tender and soft without adding extra moisture from egg whites.

Cold butter is also part of the texture. It helps keep the cookies from spreading too much and supports that thick, soft cookie shape.

Why Cold Butter Works in This Recipe

Cold butter may feel unusual if you are used to softened butter in cookie recipes. Here, it plays an important role in the final texture.

The butter should be cold and chopped into chunks before mixing. This helps it blend with the sugars while still keeping the dough sturdy.

Because pumpkin adds moisture, the dough needs enough structure to prevent the cookies from spreading too much. Cold butter helps with that.

Mixing the cold butter with granulated sugar and brown sugar creates a light, fluffy base. It takes about 2 to 3 minutes with an electric mixer.

Do not melt the butter for this recipe. Melted butter would change the dough and could make the cookies spread more than intended.

If your kitchen is warm, chilling the dough for 15 minutes before scooping can help. This is one of the helpful notes for keeping the cookies thick and soft.

Why Egg Yolks Are Used Instead of Whole Eggs

This recipe uses 2 large egg yolks, not whole eggs. That detail helps create the soft, tender texture.

Egg yolks add richness and help bind the dough. They make the cookies tender without drying them out.

Egg whites can make cookies a little drier or chewier. Since this recipe aims for a soft, almost cake-like bite, the whites are left out.

The egg yolks should be room temperature if possible. Room-temperature yolks blend more smoothly into the butter and sugar mixture.

The leftover whites can be saved for another use. The important part for this cookie dough is using only the yolks.

Why Pumpkin Puree Temperature Matters

The recipe calls for ⅔ cup Libby’s Pumpkin Puree at room temperature. Cold pumpkin can make the dough look lumpy or mix unevenly.

Room-temperature pumpkin blends more smoothly into the butter, sugars, yolks, and vanilla. This gives the dough a more consistent texture.

The pumpkin should be 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that would change the recipe.

Libby’s is recommended in the original notes because it gives a dependable texture. The note specifically mentions avoiding watery surprises.

If your pumpkin puree seems wet, handle the dough gently and avoid overmixing. The dough should be thick and slightly sticky when finished.

Directions

Step 1: Prepare the Butter

Start with 1 cup cold unsalted butter. Chop it into small chunks before mixing.

The butter should be cold, not softened or melted. This helps the dough stay sturdy and supports the soft bakery-style texture.

Place the butter chunks in a large mixing bowl. They will be beaten with the sugars until light and fluffy.

Step 2: Add the Sugars

Add ½ cup granulated sugar and ½ cup packed light brown sugar to the bowl with the cold butter. Pack the brown sugar firmly into the measuring cup.

Granulated sugar gives sweetness and helps the edges set. Brown sugar adds moisture, tenderness, and a slight molasses flavor.

The two sugars work together to create a soft cookie with balanced sweetness. Make sure both are in the bowl before mixing.

Step 3: Beat the Butter and Sugars

Using an electric mixer on medium speed, beat the cold butter chunks with the granulated sugar and brown sugar. Mix for about 2 to 3 minutes.

The mixture should become light and fluffy. It may take a little patience because the butter starts cold.

Do not skip this step. Proper mixing helps create a tender crumb and gives the dough a better base.

Step 4: Add the Egg Yolks

Add 2 large room-temperature egg yolks to the butter and sugar mixture. Mix until fully incorporated.

The yolks add richness and help the cookies stay tender. They also bind the dough without adding the extra moisture of egg whites.

Scrape the bowl if needed so no unmixed butter or sugar stays along the sides. A smooth base helps the rest of the dough come together evenly.

Step 5: Add the Vanilla Extract

Add 2 teaspoons vanilla extract. Mix until the vanilla is blended through the dough.

Vanilla adds warmth and rounds out the pumpkin spice and chocolate. It makes the cookies taste fuller and more balanced.

Use good vanilla if you can. The original notes recommend real vanilla because it makes a difference in these cookies.

Step 6: Add the Pumpkin Puree

Add ⅔ cup room-temperature Libby’s Pumpkin Puree. Mix just until combined.

Do not overmix after adding the pumpkin. The goal is to distribute it evenly without making the dough heavy.

The pumpkin gives the cookies their moisture, color, and fall flavor. The mixture may look slightly different after adding it, which is normal.

Step 7: Whisk the Dry Ingredients

In a separate bowl, whisk together 1 ⅔ cups plus 1 tablespoon all-purpose flour, 2 ½ teaspoons pumpkin spice, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.

Whisking helps distribute the spice, baking soda, and salt evenly. This prevents uneven flavor or texture in the finished cookies.

The flour should be spooned into the measuring cup and leveled off. Scooping directly from the bag can pack in too much flour and create dry cookies.

Step 8: Add the Dry Ingredients to the Wet Ingredients

Slowly add the dry ingredients to the wet ingredients. Mix on low speed until just combined.

Stop as soon as the flour disappears into the dough. Overmixing can make the cookies tougher and less tender.

The dough should be thick and slightly sticky. That texture is correct for these soft pumpkin cookies.

Step 9: Fold in the Chocolate

Add 1 cup finely chopped chocolate bar or chocolate chips. Use a spatula to fold the chocolate into the dough.

A chopped chocolate bar creates melty pockets, while chocolate chips work well for a classic cookie texture. Semi-sweet chocolate is recommended because milk chocolate can be too sweet with pumpkin.

Fold gently until the chocolate is evenly scattered. Do not use the mixer for this step, because the dough should be handled gently.

Step 10: Check the Dough Texture

The dough should be thick, soft, and slightly sticky. It should hold its shape when scooped.

If your kitchen is hot, chill the dough for 15 minutes before scooping. This helps prevent spreading.

Do not add extra flour unless truly necessary. Too much flour can make the cookies dry instead of soft and tender.

Step 11: Preheat the Oven

Preheat your oven to 350°F (175°C). Let it fully heat before baking.

A fully preheated oven helps the cookies bake evenly. Since the baking time is short, the starting temperature matters.

While the oven heats, prepare the baking sheet. This makes the baking process smoother.

Step 12: Line the Baking Sheet

Line a baking sheet with parchment paper. Parchment prevents sticking and makes cleanup easier.

It also helps the cookies release cleanly after cooling. Soft pumpkin cookies can be delicate when warm.

Set the lined baking sheet near your dough. You are ready to scoop.

Step 13: Scoop the Dough

Scoop the dough onto the prepared baking sheet. Each portion should be about 2 tablespoons.

Space the dough portions about 2 inches apart. The cookies will spread a little as they bake.

A cookie scoop helps make the cookies even. Even portions bake more consistently.

Step 14: Bake the Cookies

Place the baking sheet in the preheated oven. Bake at 350°F (175°C) for 10 to 12 minutes.

The cookies are done when the edges are just starting to turn golden. The centers should still look soft.

Do not wait until the centers look fully firm. They will continue setting as they cool.

Step 15: Avoid Overbaking

Overbaking is one of the fastest ways to lose the soft texture. Pull the cookies when they still look slightly underdone in the center.

The edges should show the first hint of golden color. That is your sign to remove them.

The cookies will firm up during the resting time on the baking sheet. This gives you soft centers without raw dough.

Step 16: Cool on the Baking Sheet

Let the cookies rest on the baking sheet for 5 minutes. This helps them finish setting.

Do not move them immediately. They are soft when hot and may break if lifted too soon.

After 5 minutes, they should be sturdy enough to transfer. Use a spatula to move them carefully.

Step 17: Transfer to a Wire Rack

Move the cookies to a wire rack to cool completely. This prevents the bottoms from becoming too soft.

The cookies are wonderful warm, but they also taste great at room temperature. The chocolate will set slightly as they cool.

If serving later, let them cool fully before storing. Warm cookies can create moisture inside a container.

Step 18: Reheat if Desired

To bring back the fresh-baked feel, microwave one cookie for about 10 seconds. This softens the cookie and makes the chocolate melty again.

Do not microwave too long. The cookie should be warm, not overheated.

This trick is helpful for leftovers. It makes room-temperature or refrigerated cookies taste cozy again.

Serving Tips

These pumpkin chocolate chip cookies are dreamy when warm. The centers are soft, and the chocolate is melty.

They are also delicious at room temperature. Once cooled, they become easier to pack, stack, and share.

Serve them with cold milk for a classic pairing. They also go beautifully with hot cider or coffee.

For gatherings, arrange them on a simple platter. Their soft texture and chocolate pieces make them inviting without needing decoration.

If you want extra cozy flavor, warm a cookie for 10 seconds before serving. This brings back the fresh-from-the-oven feeling.

Storage at Room Temperature

Store the cookies in an airtight container at room temperature for up to 3 days. Let them cool completely before sealing.

Add a slice of bread to the container to help keep them soft. The bread shares moisture with the cookies.

Replace the bread when it gets hard. This keeps the cookies from drying out too quickly.

Keep the container closed tightly. Air exposure can make soft cookies lose their tenderness.

Refrigerator Storage

If your kitchen runs warm, store the cookies in the refrigerator for up to 5 days. This can help them stay fresh longer.

Let them sit at room temperature for about 10 minutes before eating. This takes off the chill and improves the texture.

You can also microwave one cookie briefly. About 10 seconds will soften it and warm the chocolate.

Refrigeration can make cookies firmer, but gentle warming brings them back. Store them airtight so they do not absorb fridge odors.

Freezing Baked Cookies

These cookies freeze very well. Layer cooled cookies between parchment paper in a freezer bag.

Freeze for up to 3 months. The parchment helps prevent sticking and protects the soft texture.

Thaw at room temperature before serving. You can also microwave a cookie for about 15 seconds straight from the freezer if you want a quick treat.

Freezing is especially useful if you double the batch. Future you will be glad to have soft pumpkin cookies ready.

Freezing the Dough

You can freeze the unbaked dough for later. Scoop the dough onto a tray and freeze until solid.

Once frozen, transfer the dough portions to a freezer bag. This makes them easy to bake whenever you want fresh cookies.

Bake straight from frozen. Add 1 to 2 extra minutes to the baking time.

This is perfect for last-minute cravings. You can bake only a few cookies at a time.

Helpful Notes for Best Results

Do not overmeasure the flour. Spoon it into the measuring cup and level it off for the best texture.

Once the dry ingredients are added, mix only until the flour disappears. Overmixing can make the cookies tough.

Use a spatula to fold in the chocolate. A gentle fold protects the soft dough.

Adjust the pumpkin spice based on your preference. Add an extra ½ teaspoon if you like a stronger spice flavor, or reduce to 2 teaspoons if you prefer less spice.

Cold butter helps prevent spreading. If your kitchen is hot, chill the dough for 15 minutes before scooping.

Use semi-sweet or dark chocolate if you want balance. Milk chocolate can make the cookies overly sweet with the pumpkin.

Variations

White Chocolate Pumpkin Cookies

Swap the semi-sweet chocolate for white chocolate chips or chunks. White chocolate gives the cookies a creamy sweetness.

The flavor pairs surprisingly well with pumpkin spice. It makes the cookies feel extra cozy and dessert-like.

Nutty Pumpkin Chocolate Chip Cookies

Fold in ½ cup chopped pecans or walnuts with the chocolate. The nuts add crunch and a toasted flavor.

This variation works well if you want contrast against the soft cookie texture. Pecans and walnuts both fit the fall flavor.

Gluten-Free Pumpkin Cookies

Replace the all-purpose flour with a 1:1 gluten-free blend. Make sure the blend includes xanthan gum for structure.

The texture may be slightly different, but the cookies should still be soft and flavorful. Watch the baking cues instead of relying only on time.

Spiced Chocolate Pumpkin Cookies

Add a pinch of cayenne pepper to the dry ingredients. This gives the cookies a subtle heat.

The spice should not overpower the pumpkin or chocolate. Use only a small pinch for balance.

Dried Fruit Pumpkin Cookies

Add ½ cup dried cranberries or raisins. They bring a chewy contrast to the soft cookie.

For extra flavor, soak the dried fruit in warm apple cider first. Drain well before adding it to the dough.

Dark Chocolate Pumpkin Cookies

Use dark chocolate, around 60 to 70%, for a more grown-up flavor. It balances the sweetness and adds depth.

This is a great option if you want the chocolate to stand out. Dark chocolate works especially well with pumpkin spice.

Troubleshooting

Why Are My Cookies Dry?

Too much flour is the most common reason. Spoon and level the flour instead of scooping from the bag.

Overbaking can also dry them out. Remove the cookies when the edges just begin to turn golden and the centers still look soft.

Why Did My Cookies Spread Too Much?

The kitchen may have been warm, or the butter may have softened too much while mixing. Chill the dough for 15 minutes before scooping next time.

Cold butter helps prevent spreading. Do not melt the butter for this recipe.

Why Are My Cookies Tough?

The dough may have been overmixed after the dry ingredients were added. Mix only until the flour disappears.

Using the mixer too much after adding flour can toughen the cookies. Fold in the chocolate gently by hand.

Why Are My Cookies Too Sweet?

Milk chocolate may make the cookies overly sweet with pumpkin. Semi-sweet chocolate is the preferred choice.

Dark chocolate can also be used for more balance. It gives the cookies a deeper flavor.

Why Did My Dough Look Lumpy?

Cold pumpkin puree can make the dough look lumpy. Use room-temperature pumpkin puree for smoother mixing.

A little texture in the dough is not a disaster. Mix just until combined and avoid overworking it.

Frequently Asked Questions

Can I Use Canned Pumpkin?

Yes, canned pumpkin puree is ideal for this recipe. The original notes specifically recommend Libby’s Pumpkin Puree.

Make sure it is 100% pumpkin, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will change the recipe.

Why Use Egg Yolks Only?

Egg yolks help create a tender, almost cake-like texture. The whites can make the cookies drier and chewier.

This recipe uses 2 large egg yolks for softness and richness. Save the whites for another use if desired.

How Do I Keep the Cookies Soft?

Do not overbake them. They should look slightly underdone when you pull them from the oven.

Store them in an airtight container with a slice of bread. The bread helps keep the cookies soft by sharing moisture.

Can I Freeze the Dough?

Yes, scoop the dough onto a tray and freeze until solid. Then transfer the frozen dough portions to a freezer bag.

Bake straight from frozen and add 1 to 2 extra minutes. This is a great way to keep cookies ready for later.

Can I Use Chocolate Chips Instead of Chopped Chocolate?

Yes, chocolate chips work well. Chopped chocolate creates meltier pockets, but chips are easy and dependable.

Semi-sweet chocolate is a good choice. Milk chocolate may make the cookies too sweet.

Can I Use Fresh Pumpkin Puree?

The provided recipe focuses on Libby’s canned pumpkin puree. Fresh pumpkin is not included as a suggested swap in the original information.

For the most accurate result, use 100% canned pumpkin puree. Room-temperature canned puree gives the best texture for this recipe.

Can I Make These Gluten-Free?

Yes, replace the all-purpose flour with a 1:1 gluten-free blend that includes xanthan gum. The texture may be slightly different.

Bake until the edges are just set and golden. Keep the centers soft for the best result.

Can I Add More Pumpkin Spice?

Yes, add an extra ½ teaspoon if you love bold pumpkin spice flavor. If you prefer a lighter spice flavor, reduce the amount to 2 teaspoons.

Taste your spice blend first if possible. Some blends are stronger than others.

Why These Cookies Are Perfect for Fall Gatherings

Pumpkin Chocolate Chip Cookies are ideal for fall because they are easy to share and full of seasonal flavor. They bring pumpkin spice warmth without requiring a pie, cake, or frosting.

They also travel well once cooled. That makes them useful for get-togethers, lunchboxes, bake sales, and cookie trays.

Their soft texture makes them feel bakery-style. Guests often enjoy cookies that stay tender instead of crisp.

The chocolate adds comfort and familiarity. Even people who are not huge pumpkin dessert fans often enjoy pumpkin with chocolate.

They are also simple enough to bake on a casual afternoon. The process is relaxed, but the result feels special.

Why This Recipe Works So Well

This recipe works because it balances moisture, richness, spice, and chocolate. Pumpkin puree makes the cookies soft, while cold butter helps keep them from spreading too much.

The egg yolks add tenderness without making the cookies dry. Brown sugar adds moisture, and granulated sugar supports the cookie structure.

Pumpkin spice brings warmth, but the amount is controlled so the chocolate can still shine. Fine sea salt balances the sweetness.

Baking soda gives the cookies lift. Flour gives them structure, and the unusual measurement of 1 ⅔ cups plus 1 tablespoon helps keep the texture just right.

The cookies are pulled from the oven while the centers still look soft. That final detail keeps them tender after cooling.

Final Thoughts

Delicious Pumpkin Chocolate Chip Cookies are soft, cozy, chocolate-filled cookies made for fall baking. With cold unsalted butter, Libby’s Pumpkin Puree, granulated sugar, light brown sugar, egg yolks, vanilla, flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate or chocolate chips, they create a tender cookie that tastes warm, sweet, and comforting.

The key details are simple but important. Use cold butter, room-temperature pumpkin puree, egg yolks only, spooned-and-leveled flour, and semi-sweet or dark chocolate for the best balance.

Bake the cookies at 350°F (175°C) for 10 to 12 minutes, just until the edges start to turn golden while the centers still look soft. Let them rest on the baking sheet for 5 minutes so they finish setting before moving to a rack.

Serve them warm with milk, coffee, or hot cider, store them with a slice of bread to keep them soft, or freeze dough portions for future cookie cravings. However you enjoy them, these pumpkin chocolate chip cookies bring soft texture, melty chocolate, and autumn comfort into every bite.

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Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are soft, rich, and full of cozy pumpkin spice flavor. Cold unsalted butter, pumpkin puree, brown sugar, egg yolks, and vanilla create a tender cookie base with plenty of warmth and sweetness. Finely chopped chocolate or chocolate chips add melty pockets throughout the dough, making these cookies a comforting choice for fall baking, dessert trays, or a sweet treat with coffee.

Ingredients

• 1 cup cold unsalted butter
• ⅔ cup Libby’s Pumpkin Puree room temperature
• ½ cup light brown sugar packed
• ½ cup granulated sugar
• 2 large egg yolks room temperature
• 2 teaspoon vanilla extract
• 1 ⅔ cup all-purpose flour See notes below for measuring
• 1 tablespoon all-purpose flour
• 2 ½ teaspoon pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup finely chopped chocolate bar or chocolate chips

Instructions

Step 1: Prepare the Baking Sheet

Line a baking sheet with parchment paper. Prepare the oven according to the temperature from the original recipe source, since the provided recipe does not include a specific baking temperature.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the 1 ⅔ cup all-purpose flour, 1 tablespoon all-purpose flour, pumpkin spice, baking soda, and fine sea salt until evenly combined.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the cold unsalted butter with the granulated sugar and packed light brown sugar until the mixture is creamy and well blended.

Step 4: Add the Pumpkin and Flavorings

Mix in the room temperature Libby’s Pumpkin Puree, room temperature egg yolks, and vanilla extract until the wet ingredients are fully combined.

Step 5: Make the Cookie Dough

Gradually add the dry ingredients to the pumpkin mixture. Mix just until a soft cookie dough forms.

Step 6: Fold in the Chocolate

Fold in the finely chopped chocolate bar or chocolate chips until evenly distributed throughout the dough.

Step 7: Shape the Cookies

Scoop the dough into cookie portions and place them on the prepared baking sheet, leaving space between each cookie.

Step 8: Bake the Cookies

Bake according to the time from the original recipe source, since the provided recipe does not include a specific baking time. The cookies should be baked until the edges are set and the centers remain soft.

Step 9: Cool Before Serving

Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack to cool further before serving.

Serving Suggestions

• Serve with hot coffee or tea.
• Pair with a pumpkin spice latte.
• Add to fall cookie trays or Thanksgiving dessert boards.
• Serve with a glass of cold milk.
• Package in seasonal treat boxes for gifting.

Storage

How to Store

Store the completely cooled cookies in an airtight container at room temperature.

How to Freeze

Place cooled cookies in a freezer-safe airtight container and freeze for longer storage. Thaw before serving.

Best Texture Tip

Use room temperature pumpkin puree and egg yolks as listed, and avoid overmixing once the flour is added. This helps keep the cookies soft and tender.