Pumpkin Spice Cookies with Cinnamon Chips

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I love pumpkin! So does my husband…. these cookies are a combo of our favorite chocolate chip cookie with a few things substituted to make it seasonal and delectable. The purée and pudding mix makes the cookies very moist.

Ingredients:
1.5 sticks butter or margarine (room temperature) aka 3/4 cup
1/4 cup pumpkin purée
2/3 cup brown sugar (not packed)
2/3 cup granulated sugar
2 eggs (room temperature)
1 tsp pure vanilla extract
2¼ cups AP flour
1 tsp baking soda
1 tsp salt
1/2 tsp pumpkin pie spice
1 small box pumpkin instant pudding ( you can use sugar free)
1 cup of mini cinnamon chips

Directions
Preheat oven to 350.

1. Beat sugars, butter, and pumpkin purée until light and fluffy in stand mixer.

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2. Add vanilla, and one egg at a time. Incorporate but don’t over mix.

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3. In a separate bowl sift dry ingredients together ( except for the pudding mix).

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4. Gradually on low add in flour mixture.

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5. Mix on low/medium until no signs of flour. Add in pudding dry instant pack and mix until incorporated.

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6. Fold in cinnamon chips.

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7. Line baking sheet with parchment paper and use number 60 scoop for perfectly portioned cookies.

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8. Bake for 13 minutes on 350.

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9. Let rest on pan for a minute and remove cool on wire rack.

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Yields 55 cookies when using # 60 scoop

Enjoy!