Amazing Pumpkin Chocolate Chip Cookies

Preheat the oven to 350 degrees F (see note below). Line a large, rimmed baking sheet with parchment paper or silicone liners.

In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes.

Add the pumpkin, water, and vanilla, and mix until combined.

Add the flour, cinnamon, baking soda, baking powder, salt, nutmeg and allspice. Mix until combined.

Stir in the chocolate chips. The dough will be very soft.

Use a spoon or cookie scoop (#40 cookie scoop) to drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.

Bake for 10 to 11 minutes until the edges are set but the middles are still a little bit soft (add time, if needed - some readers have reported needing to bake the cookies for a few minutes longer).

When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps develop the the thinner/chewier texture of the cookies).

Let them cool 3 to 4 minutes on the baking sheet before removing to a wire rack to cool completely.

These cookies taste great the day of, even better the next day, and they freeze great, as well.