Ingredients

The following ingredients have 35 Servings
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup 1 sticks unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 12 oz bag of cinnamon chips
  • Reynolds Parchment Paper

Instruction

  • Preheat oven to 350 F. Line insulated baking sheets with Reynolds Parchment Paper.
  • In a medium bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Set aside.
  • Combine softened butter and shortening and beat on medium-high until creamy. Slowly add sugar to the mixer and continue beating until fluffy, about 3-4 minutes. Add egg and vanilla, scrape down the bowl.
  • Mix again until combined then with mixer on medium-low, add the pumpkin by large spoonfuls. Slowly add in the dry ingredients and beat just until combined. Scrape down bowl and using a wooden spoon stir in the cinnamon chips.
  • Use a cookie scoop to drop dough onto prepared sheets, placing them 2-inches apart. Bake for 13-14 minutes.
  • Remove from oven and allow to cool on pan for 10 minutes, then transfer to cooling racks to cool completely.
  • Cookies have a slightly cake-like texture and are best when cooled completely. Line a plate with Reynolds Parchment Paper and place cookies on top to serve.