Love this recipe! I’ve made it for years now and all of my friends and neighbors look forward to tasting it! 

You can if you want to.

So happy to hear that, Kathy! I don’t have a way to add images here, but you’re welcome to email me a picture or tag me on instagram!

Thank you for your response. I really don’t know what happened the first time b/c I used the spoon and scrape method and used canned pumpkin…I’ve now made this recipe a second time and didn’t have any of the same problems!! The only thing I can think is that my scale was a little off that first time!??? Oh well! 🙂 great recipe and I’m currently making my third batch of these yummies!  🎃

Mine didn’t spread quite as much as yours show in your photo but they are very delicious.  Nice size recipe if you have just a little pumpkin puree left over.  Thank you for sharing.

These were great I took a bowl full to work and everyone wants the recipe!

I never recommend scooping the flour from the container because it compacts the flour and you usually end up with way too much. I always recommend spooning the flour into the measuring cup and leveling it off with the back of a knife. The dough is a little sticky (which is one reason I chill it), but you should be able to work with it pretty easily. Was your butter too warm when you mixed the cookie dough together? Or did you happen to use homemade pumpkin puree?