This recipe is still finicky. You have to use a freshly opened can of pumpkin puree (or fresh pumpkin). I tend to buy my pumpkin puree in bulk and save the rest to use within the week, however you need to be careful. Sometimes it just doesn’t work for your recipes and results in denser or more cakey turnouts. These cookies are one of those situations. For that perfect chewy cookie, you need fresh puree.
