Anyways, it was lucky for you that I (okay, actually my mom) found it, because you definitely need to make these cookies. Unlike most pumpkin cookies, they are actually chewy, not cakey! That's because I replaced the egg with pumpkin so that I wouldn't be adding a bunch of extra moisture when I put the pumpkin in. That means the dough is egg free, which means you don't have to be afraid of getting salmonella from eating all the dough before they get to the oven. Not that that ever really stops me anyways. Still, better make a double batch, just to be safe.
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