Question 1

Do I have to refrigerate the dough?

Accepted Answer

You don't have to, but it makes rolling the balls easier. The dough is pretty soft without chilling, so if you don't chill it, handle it as little as possible.

Question 2

How should I store these cookies?

Accepted Answer

Since these are a soft and chewy cookie, they'll do best in an airtight container for 3-ish days. The cooked (and cooled) cookies freeze well too, so if you have some extra, pop them in the freezer for up to 3 months.

Question 3

Can I double the recipe?

Accepted Answer

Absolutely, this recipe is perfect for doubling. In fact, if you just hit the 2x button the recipe card, I'll even do the math for you. 😁

Question 4

Why is there no brown sugar in this recipe?

Accepted Answer

This is because pumpkin puree generally makes a cake-like texture when baked and brown sugar also causes cookies to be less thin, so the combination of the two often leads to really thick, cakey cookies.

Using white sugar increases the spread of the cookies, because the white sugar dissolves while baking faster, helping compensate for the puff you see when baking with pumpkin puree. So the cookies puff less in total. It's baking science, baby.

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