Gluten Free Pumpkin Chocolate Chip Cookies (Edit recipe)

At one time or another we’ve all had a pumpkin chocolate chip cookie that is just subpar. It turns out cakey and dense and while the flavor might be there, it tastes more like it can't decide if it wants to be a cookie, a cake, or a scone. Now the culprit in this scenario is the pumpkin and the quantity that is put in. Pumpkin puree is so moist & heavy that if you use too much, it makes the cookie dense and cake like. In this recipe, I only use ⅓ cup of Pumpkin Puree. It might not seem like much, but it adds just the right amount of pumpkin flavor, moisture, and color, without changing the consistency of the chocolate chip cookie we all know and love!