Ingredients
The following ingredients have 30 Servings
- 1/2 cup salted butter (melted)
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/4 cup pure pumpkin puree
- 1 tsp vanilla extract
- 1 tsp real molasses
- 1 1/2 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp pure ground cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 2/3 cup cinnamon chips (seasonal item)
- 1/2 cup granulated sugar
- 1 tsp pure ground cinnamon
Instruction
- In a bowl, whisk together the melted butter, both sugars, pumpkin, vanilla, and molasses until smooth and combined. Set aside.
- In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Fold together the pumpkin mixture with the flour mixture just until no dry flour streaks remain. Add cinnamon chips and fold to incorporate. Wrap dough airtight and chill in fridge for 1 hour or overnight (can be chilled several days ahead.)
- Make Cinnamon-Sugar coating by whisking together the sugar and cinnamon in a small bowl. Preheat oven to 350F and line baking sheets with parchment paper or silicone baking mats. Form 1 rounded tablespoon dough balls. Slightly flatten dough balls and dip them into cinnamon-sugar to fully coat. Place them 2 inches apart on baking sheets. Bake 7-8 minutes. Cookies will seem slightly underbaked, but will set up nicely upon cooling. Do not overbake. Remove cookies and immediately sprinkle tops with leftover cinnamon-sugar.
- Cool on baking sheets 10-15 minutes and remove to wire rack to cool completely.
