Cinnamon Chip Pumpkin Cookies

Ingredients

• ½ cup (115g) unsalted butter, melted
• ¼ cup (50g) packed light or dark brown sugar
• 1 cup (200g) granulated sugar, divided
• 1 tsp vanilla extract
• 6 tbsp (86g) pumpkin puree
• 1½ cups (190g) all-purpose flour
• ¼ tsp salt
• ¼ tsp baking powder
• ¼ tsp baking soda
• 2 tsp ground cinnamon, divided
• 1 tsp pumpkin pie spice
• ⅔ cup (120g) cinnamon chips

Recipe

1. Whisk melted butter, brown sugar, and ½ cup granulated sugar until smooth. Whisk in vanilla and pumpkin. Set aside.
2. In a large bowl, toss flour, salt, baking powder, baking soda, 1½ tsp cinnamon, and pumpkin pie spice together. Stir wet ingredients into dry until combined. Fold in cinnamon chips. Cover and chill at least 30 minutes (mandatory).
3. Preheat oven to 350°F. Line two baking sheets with parchment.
4. Mix remaining ½ cup granulated sugar and ½ tsp cinnamon in a bowl. Roll dough into 1.5-tbsp balls, coat generously in cinnamon sugar, and place on baking sheets. Slightly flatten each ball.
5. Bake 8–10 minutes — cookies will look soft and underbaked. Remove from oven. Press extra cinnamon chips on top if desired. Cool on sheets at least 10 minutes before transferring to a rack.