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.

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

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

4. Gradually on low add in flour mixture.

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

6. Fold in cinnamon chips.

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

8. Bake for 13 minutes on 350.

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

Yields 55 cookies when using # 60 scoop

Enjoy!