1/2cupfresh pumpkin pureesee link above for how to make: MINE ALMOST POURS, if you are using a variety that is super stiff and dry, it contains less water
1/3cuptapioca flour if your pumpkin puree is very soft and pourable, you made need to add an additional 1/4-1/3 cup here, do a test cookie to be sure!)
In a bowl of mixer, beat the fat and sugar until creamy.
Add in the pumpkin and vanilla.
With the mixture still running, sprinkle in the cinnamon, baking soda, powder, salt, and guar gum.
Continue with the flours.
Beat well, and then reduce the speed and mix in the chocolate chips as preferred.
Using a scant tablespoon, drop the stiff and sticky dough onto a cookie sheet. These cookies do not spread or move much, so they can be quite cozy together on the sheet.
With damp fingers, slightly press the cookies down to flatten to a uniform depth.
Bake for about 8 minutes, remove and let cool for a few minutes before transferring to a cooling rack. They will look barely done...that is ok, you don't want to over-bake these little morsels!