I have been looking everywhere for a pumpkin cookie recipe that actually tastes like a cookie, not a little cake, or a muffin top. I never found one, so I took matters into my own hands. The secret, which I learned after some experimenting, is to omit the eggs. The pumpkin acts as an egg replacement.
The dough will be a little sticky, and the cookies will be quite soft right out of the oven (be sure not to over bake them though, or they will be dry) but they’re just perfect once they’ve cooled. I do use the extra 1/4 cup of flour, as I am at a slightly higher altitude, and I find it helps, but you may not need it if you are closer to sea level. I think I’ll try a pumpkin oatmeal cookie next!