Recipe Notes
Storage: Soft Pumpkin Cookies do not store well at room temperature. Because of the canned pumpkin and the oil, these cookies tend to get wet and sticky when kept at room temperature for more than a day. We prefer baking what will be eaten the same day and then freezing the unbaked dough (see next note). However if there are baked cookies that won’t be finished, I’ve found it’s best to freeze them after the first day. Put the completely cooled (and baked) cookies in a freezer-safe container or bag. Freeze for 2-3 months and bring back to room temperature by warming one in the microwave for 5-10 seconds.
Freezing the unbaked dough: Place the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen dough balls to an airtight container/bag separated by parchment paper (so they don’t all stick together in one clump) and freeze for up to 3 months. To bake: You can bake cookies straight from the freezer; just add 1-3 minutes onto the cooking time (or thaw the dough in the fridge and bake according to directions).
