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.
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup (1 sticks) unsalted butter, softened
- ½ 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
- 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.
This is a wet and sticky cookie dough because of the pumpkin. Therefore, dipping your cookie scoop into water after every 3 or 4 scoops will help keep the dough from sticking to the scooper.