### Instructions
1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. **Combine Ingredients:** In a medium bowl, combine the pumpkin puree, flour, and sugar. Mix until just combined. Be careful not to overmix, as this can make the cookies tough.
3. **Scoop & Bake:** Drop spoonfuls of dough onto the prepared baking sheet, leaving about 1-2 inches between each cookie. Use the back of a spoon or your fingers to gently flatten them slightly, as they won’t spread much on their own.
4. **Bake to Perfection:** Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
5. **Cool & Enjoy:** Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
### Short Tips
* **Spice it Up:** For extra fall flavor, add a teaspoon of pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger to the dough.
* **Add-ins:** Fold in chocolate chips, chopped nuts, or dried cranberries for added texture and flavor.
* **Healthier Sweetener:** Replace granulated sugar with maple syrup, honey, or a sugar substitute for a naturally sweetened option. Adjust the amount to your taste.
* **Storage:** Store these cookies in an airtight container at room temperature for up to 3-4 days. They also freeze well for longer freshness!
* **Don’t Overbake:** These cookies are meant to be soft and slightly cakey. Watch them carefully to prevent them from drying out.
