Brown Butter & Maple Chewy Pumpkin Cookies

I followed the recipe to a T and they still came out very flat. I even chilled the dough for half and it was still flatter than a pancake.

First time browning butter, it adds a nice depth to these cookies’ flavor. Pumpkin flavor is very subtle; next time I’ll try adding more pumpkin flavor and a little less cinnamon. Would err on the side of underbaking vs over baking (I prefer a soft cookie to a crunchy cookie).

Not sure where I went wrong, but our cookies look more like pancakes. A bit on the crunchier side but still delicious! Will make again and see if I can get a more cookie-like dessert. Took me a lot longer than 50 minutes, but that may have been because I was learning as I went. I have never browned butter before, but the link in the recipe was easy to use and understand.

soo good! replaced maple syrup with corn syrup lol im cheap

Part way through making these I realized we had no brown sugar and the pumpkin purée I had made a few days prior had gone off. :( So to salvage the attempt, I used white sugar, substituted the pumpkin purée for plain Greek yogurt, doubled the salt, and added a little almond extract and white chocolate chips. I’m gluten intolerant so we used a gf flour mix. Added a little sea salt to the cinnamon sugar topping too. Not what we were expecting at all when we started this venture but somehow still got a dang good sugar cookie instead.

Literally the most amazing ever. Turned out exactly like the picture. I will make these forever and always

These are so good. Slight crisp to the outside with a chewy center.

It is very soft mild cookie that are very addicting to snack on