Makes 24 cookies

• 1 cup (240 milliliters) pumpkin puree (here is a recipe for a homemade version)

• 1 cup (240 grams) granulated sugar

• 1 cup (240 milliliters) vegetable oil

• 2 eggs

• ½ teaspoon vanilla extract

• 2 teaspoons ground cinnamon

• 3½ teaspoons pumpkin pie spice

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1¼ teaspoon salt

• 2¼ cups (540 grams) all-purpose flour, sifted

1. Preheat the oven to 375° F (190° C).

2. In a large mixing bowl, add the pumpkin puree, sugar, oil, eggs, and vanilla extract. Using a mixer, mix everything together until well blended. Set aside.

3. In a separate large mixing bowl, add the dry ingredients: cinnamon, pumpkin pie spice, baking soda, baking powder, salt, and flour. Combine until well blended.

4. Slowly pour the dry ingredients into the wet ingredients and mix together using a fork or a wooden spoon. You don’t want to overmix the batter, so mix in the dry ingredients until just incorporated.

5. Set up a baking tray lined with baking mats or parchment paper and, for one cookie, scoop about 1-2 tablespoons of batter onto the tray. Continue this process with the remainder of the batter. You will probably need to work in batches.

   • The cookies will expand while baking, so don’t use too much batter per cookie and make sure you keep the cookies on the tray spaced apart.

6. Bake for 9 minutes. The cookies will have solidified but still be soft and spongy to the touch. Let the cookies cool for a few minutes on the tray before removing them.

7. Either serve and eat as is, or let the cookies cool before frosting (here is a recipe for an excellently paired frosting).

8. Enjoy!