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.
To wrap, cut Reynolds Parchment Paper into strips using decorative scissors. Wrap around cookies and tie with baker's twine.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.