So in honor of this ‘local’ ingredient, try these Pumpkin Cinnamon Chip Cookies. Kind of like a pumpkin snickerdoodle, cinnamon chips and a combination of spices make this cookies a tasty fall treat and the perfect complement for some apply cider…or milk if you prefer.
Pumpkin Cinnamon Chip Cookies
2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup pumpkin puree
1 tsp. vanilla
1 cup cinnamon chips
Topping: 2 tsp. cinnamon & 1/4 cup sugar
Preheat oven to 350 degrees. Lightly grease 1 or 2 cookie sheets.
Stir together flour, baking soda, baking powder and spices in a mixing bowl.
In a separate bowl, cream butter with granulated and brown sugars. Add egg and whisk until light and fluffy.
Stir in vanilla and pumpkin puree.
Gradually add dry ingredients and stir as you go until just combined. Stir in cinnamon chips.
Mix sugar and cinnamon topping in small bowl. With lightly floured hands, roll teaspoonfuls of dough into a ball and then roll in topping to coat.
Place about two inches apart on cookie sheets. Flatten the balls with your hand or a flat bottomed glass (these cookies don’t really spread so flatten them to the size you want your final cookie).
Bake for 10-12 minutes until edges just start to brown. Remove from oven & leave on the cookie sheets for 2 minutes before transferring to a cooling rack.