Everyone has their favorite pumpkin chocolate chip cookie recipe, but most of them are made to be puffy & cakey like a muffin top. Don’t get me wrong, I like some of those recipes if they are still moist, but the texture of these are more like an actual chocolate chip cookie. They are flatter, softer, & more moist. The food science part of my degree thinks it’s because there are no eggs in the recipe. One of the qualities of eggs is that they help leaven or make things rise.
Anyway, thank goodness Sally spent time making this recipe right, but I might have forgotten to read her directions & was on auto pilot, so I made these the standard way (cream butter with sugars & add dry ingredients.) My cookies still ended up working just fine. I mean, I have never had to melt butter for a cookie recipe & who can wait 30 minutes to refrigerate the dough? Heck! I am always eating the cookie dough raw from the bowl even before it hits the oven! And I know Sally’s cookies look more orange & pretty than mine do, but I used western family pumpkin puree instead of Libby’s. Blasphemy, I know, but it was on sale & I bought the big can to make a couple of other recipes with as well. Anyway, back to these cookies…just the right amount of pumpkin spice, just enough chocolate, chewy, moist, perfection! I will be making these often!