The pumpkin spice surge continues. I’m not a big fan of big cakey cookies – I like mine nice and chewy. This has always made pumpkin chocolate chip cookies an issue for me. Pumpkin adds a certain element to cookies that makes achieving the traditional chewy cookie somewhat of an issue – however after several years of tinkering, I finally found the perfect recipe.
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.
