I did run into a slight bump though. I weighed and blotted the pumpkin down to 86g, left it wrapped in the fridge (paper towel then cling wrap) overnight as it was getting late.

When it was time to bake, the reserved pumpkin came down to around 68g. These were leftover pumpkins so I couldn’t add anymore and decided to proceed with the recipe as it is (this could be where the issue stemmed from) and let the dough rest for around 12hrs

The cookies spread a lot and seemed underbaked at 12min. I pushed the cookies back with a spoon to reshape them, let them cool for a bit, then returned them into the oven for another 5min. They came out okay and they look like they’d be chewy.

The 2nd batch from the same dough still spread. However, they were baked for 17min this time and looked more reddish-browned and “toasted”. They looked more set and less limp than the 1st batch.
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​What are your thoughts on these? I’d really appreciate some advice.
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​Thanks!
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​p.s. I melted the butter with a double boiler and it was still slightly warm when the sugars were added.