Can I make this ahead of time?

Yes! You can prepare the dough and refrigerate it for a day before baking. Just remember to chill it again for about 20 minutes before rolling.

Can I freeze this recipe?

Absolutely! You can freeze the cookie dough or the baked cookies. Just be sure they are wrapped well to prevent freezer burn.

If you don't have pumpkin puree, you can use applesauce as a substitute. This will give the cookies a similar moisture level.

Delightful cookies that bring the flavors of fall with soft texture and warm spices, perfect for any occasion.

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In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
With your mixer on medium, mix together the butter and sugar until light and fluffy.
Mix in the egg yolk, then vanilla, then pumpkin until well combined.
Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
Preheat your oven to 350°F and refrigerate the cookie dough for 20 minutes.
Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet or silicone mat and press down slightly. Space the cookies about two inches apart.
Bake for 15 minutes, rotating the pan halfway through the baking.
Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.

Store the cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months.