Soft, chewy cookies filled with the comforting flavors of pumpkin pie, perfect for fall gatherings and cozy moments.

1 cup canned pumpkin puree

1/2 cup coconut oil (melted) or butter

1 cup brown sugar

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup white chocolate chips (optional)

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the pumpkin puree, melted coconut oil (or butter), brown sugar, egg, and vanilla extract. Stir until smooth.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
If desired, fold in the white chocolate chips.
Use a spoon or cookie scoop to drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend.

To make these cookies vegan, use vegan butter or coconut oil and replace the egg with a flaxseed egg.

If you prefer a crunchier cookie, bake them a little longer.

Store these cookies in an airtight container for up to 4-5 days, or freeze for up to 3 months.