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I absolutely freaking love these cookies! They are my favorite, and they turn out perfect every time. I never have to worry that they will be too doughy or too crunchy. One batch makes more than six dozen cookies. You can freeze them, and they are still amazing. I actually prefer them cold and keep them in the fridge.
A few notes about this recipe:
- I have yet to find a 2.5 pound can of pumpkin. I use a few small cans, and I usually add a little more than the recipe calls for.
- NEVER actually measure the chocolate chips. Put them all in. I add in more every time I fill a pan with cookies. There’s no such thing as too many.
- There are different kinds of pumpkin. Get the pure pumpkin; not the pumpkin pie mix.
Things to keep in mind:
- More than six dozen cookies may seem like a lot, but if you like pumpkin and chocolate, it’s really not that many.
- The dough gets thick. I mixed this dough with a wooden spoon for years. It was a workout. Even my mixer sounded like it was struggling.
- The dough is super sticky. I like to use two spoons. One to scoop the dough up and one to help get the dough off the first spoon and onto the cookie sheet.
