When fall hits I’m all over it. Pumpkins, leaves, apple cider, you name it, I love every minute of it. I’ve been making these pumpkin flavored cookies with those delicious little cinnamon chips for the last four years, and every year my husband wants to know when I’m making them. They are strangely addictive and positively delicious.
In fact, I’ve already made these three times since the weather cooled off and hubby can’t get enough. Each batch makes about 70 cookies and amazingly they don’t last long at all.
So when my friends over at General Mills wanted to know what I like to bake using Reynolds Parchment Paper, I told them about these fabulous fall treats. I didn’t have to go shopping for this post. You see I always have Reynolds Parchment Paper in the drawer, it’s a staple in my kitchen!
Anytime I make cookies I have two rules I always follow:
1) Use insulated baking sheets. They bake more evenly that coated, rimmed cookie sheets.
2) Use Reynolds parchment paper to keep your cookies from sticking, allowing them to be removed easily for the next batch.
If you’re like me you give cookies as gifts at this time of year, so wrapping them in strips of parchment paper that has been cut with decorative scissors and wrapped with baker’s twine is a simple and attractive way to dress them up. Wrapping just a few in this fashion makes for a great edible decoration in the center of your place setting at the holiday table!
The cinnamon chips really make this recipe. You could certainly use chocolate chips, but I urge you to look for cinnamon chips at the store and try them out.