Allergen friendly PUMPKIN SUGAR COOKIES

First, take 1 cup of pumpkin puree and reduce it on your stove to remove some of the water for maximum flavor and consistency. The goal is approximately 3/4 cup of pumpkin puree. You can also use a paper towel to blot the puree to remove any excess liquid. Preheat oven to 350F. Combine your sugars, butter, and vanilla, then gently add your COOLED 3/4 cup pumpkin puree. Add all remaining dry ingredients and fold until you create a sticky dough. Dough can now be used immediately, chilled, or frozen! If baking immediately, roll dough into 1-inch balls and coat with optional sugar or mini chocolate chips. Place on parchment-lined baking tray and bake for 15-18 minutes.