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.
