These cookies are fabulous! They are a favorite to everyone who had a chance to try them. They lasted less than 24 hours in my house. I did share some as a gift for a very special group of doctors and nurses, they also loved them! These cookies are a soft cookie that are rolled in a mixture of cinnamon and sugar. I have a request to make them again ASAP!
NOTE– This recipe makes about 40 cookies.
If you are having trouble finding the cinnamon chips check Walmart, some of the other grocery stores don’t carry them or only carry them seasonally.
INGREDIENTS
1 cup unsalted butter
1/2 cup packed light brown sugar
2 cups granulated sugar, divided
2 teaspoons vanilla extract
3/4 cup pumpkin Purée
3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 teaspoons ground cinnamon, divided
2 teaspoons pumpkin pie spice
1 cup plus 1/3 cup cinnamon chips
DIRECTIONS
Melt the butter in the microwave and let cool slightly. In a medium bowl, whisk the melted butter, brown sugar, and 1 cup of the granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth and set aside. In a large bowl whisk the flour, salt, baking soda, baking powder, pumpkin pie spice and 3 teaspoons of cinnamon. Pour the wet ingredients into the dry ingredients a little at a time mixing to combine as you go. The dough will be very soft. Fold in the cinnamon chips evenly, dispersing them in the dough. Cover the dough and chill for 30 minutes, chilling is a must don’t skip this step! Take the dough out of the refrigerator and preheat oven to 350 degrees. Spray two baking sheets lightly with non-stick spray. In a separate bowl combine the remaining granulated sugar and cinnamon together mixing well to combine. Roll about 1 1/2 tablespoons of dough into a ball and roll the ball in the cinnamon sugar mixture, place on your baking sheet and slight push down on the dough to flatten it. When the baking sheets are filled, bake the cookies for 8-10 minutes (mine took 9 minutes) the cookies will look soft and under baked…but trust me take them out for a moist cookie. Remove from the oven and allow the cookies to cool for ten minutes on the pan before removing to cool on a cooling rack. Let cookies cool for an hour before enjoying (this is the hard part of the recipe) continue rolling, flattening and baking until all of the dough has been used.
NOTE– Cookies will stay fresh covered at room temperature for up to one week. You can make the dough and chill in the fridge for up to 3 days but when getting ready to make allow the dough to come to room temperature before handling.
Enjoy!
