Pumpkin Chocolate Chip Cookies

I LOVE these cookies. They are absolutely incredible. I need to get a gluten free version made ASAP so that I can eat them to my hearts content rather than just sampling a piece. So be on the lookout next week for a GF version of these!My Mom gave me this recipe and suggested I try it. I thought it sounded very good and seasonal so I went ahead and made it. Oh man! These are fantastic cookies. They are both completely soft and moist, yet full of over the top flavor and a slight bit of crunch. I’ve taken these several places already and people just raved about them. They a little piece of heaven in a cookie.Since I used fresh pumpkin puree in the cookies they spread a bit more than they would if you used canned pumpkin. If you’d prefer thicker cookies you can simply add a little bit more flour and baking soda to thicken them up. However, if you are using canned pumpkin, DO NOT change the ratios. If you do, you will end up with dense cookies. Canned pumpkin doesn’t have the same moisture content that fresh puree does. Either way, this recipe is great as is, and easy to double or change if you like.[amd-yrecipe-recipe:103]Source: Adapted from Taste of Home