Adding pumpkin puree and pumpkin spice to the cookie dough results in a heavenly pillow-like cookie with major autumn vibes. To freeze leftover dough for future use, line a baking sheet with parchment paper or a Silpat and scoop your dough into balls directly onto the tray. Transfer your dough balls to a resealable bag or container and return to the freezer. No need to defrost the dough before baking, just allow a couple more minutes of bake time for your desired doneness. If you're looking for ways to use up the rest of that pumpkin puree, make this Pumpkin Spice Cheesecake next.
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