What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In another bowl, cream the softened butter and brown sugar until light and fluffy.
Mix in the pumpkin puree, egg, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Drop spoonfuls of dough onto a lined baking sheet.
Bake for 10-12 minutes, or until the edges are set.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Chill the dough for thicker cookies and consider adding nuts or chocolate chips for extra texture.