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Half-moon, half-and-half, cake masquerading as a cookie: Call them whatever you want, but don’t forget to invite them to sweater season. These soft, fluffy pumpkin black and white cookies are all dressed up and ready for fall—and they don’t even require a stand mixer to make.
Make sure you’re using plain canned pumpkin puree and not pie filling—the latter contains added sugar and spices, and you’ll be adding your own. Here, we opted for our own blend of traditional pumpkin pie spices, but you can totally shortcut by replacing them with 1½ teaspoons pumpkin pie spice.
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