Original recipe can be found at sallysbakingaddiction.com
1⁄2 c. unsalted butter
1⁄4 c. packed brown sugar
1 c. granulated sugar, divided
1 tsp. vanilla extract
6 Tbsp. pumpkin puree
1 1⁄2 c. all-purpose flour
1⁄4 tsp. salt
1⁄4 tsp. baking powder
1⁄4 tsp. baking soda
2 tsp. ground cinnamon, divided 1 tsp. pumpkin pie spice
2/3 c. cinnamon chips
1. Melt butter in the microwave. In a medium bowl, whisk melted butter, brown sugar and 1⁄2 c. sugar together until smooth. Whisk in vanilla and pumpkin. Set aside.
2. In a large bowl, toss together flour, salt, baking powder and soda, 1 1⁄2 tsp. cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together. The dough will be very soft. Fold in cinnamon chips. Cover dough and chill for 30 minutes or up to three days. Chilling is a must.
3. Remove dough from fridge. Preheat oven to 350. Line two large baking sheets with parchment paper.
4. Roll the dough into balls. Mix together remaining 1⁄2 c. of sugar and 1⁄2 tsp. of cinnamon. Roll each dough ball into mixture and arrange on baking sheets. Slightly flatten the balls; they will only slightly spread during baking.
5. Bake for 8-10 minutes. The cookies will look very soft and under baked, however don’t bake them for longer as they will dry out.
‘Tis the season for pumpkin! Pumpkin bread is usually my go-to so I decided to try something different this year. These cookies were pretty yummy and extremely easy to make. I love cinnamon so the cinnamon chips appealed to me very much. Unfortunately, the cinnamon chips, which can be found at Wegman’s, sounded better in theory. If I made these cookies again, I wouldn’t add the full 2/3 cup.