Pumpkin Cinnamon Chip Cookies

The pumpkin madness has begun!! Well, it's been going on for a month or so in a lot of homes, and I even made you some cookies a couple of weeks ago. But now I've gone off the deep end! Pumpkin Scones and now more pumpkin cookies?? What is wrong with me?? Ha, I'll tell you what...we finally got some cooler weather, that's what!! Cooler weather = feels like Fall, and makes me want to bake fall-ish things! Besides the fact that recipes involving pumpkin rarely require you to use the entire can, so I had to find some way to use the rest of it!! Hehehe.

Since everyone loves the Pumpkin Cookies with Browned Butter Icing so much, I figured I'd give another version of that cookie sans frosting. That's twice in one week that I've used the term sans. Who put that in my head?? Anywho...these cookies turned out fantastic and are especially appealing for those who prefer their cookies unfrosted. Who those people are, other than Mr. T, I don't know but they must be out there. If you're looking for a quick way to get a little taste of Fall in your mouth, definitely try these little babies!

Pumpkin Cinnamon Chip Cookies
Adapted from Betty Crocker

Ingredients

·    2/3 cup granulated sugar

·    2/3 cup packed brown sugar

·    3/4 cup butter or margarine, softened

·    1 teaspoon vanilla

·    1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)

·    2 eggs

·    2 1/4 cups Gold Medal® all-purpose flour

·    1 teaspoon baking soda

·    1 teaspoon ground cinnamon

·    1/2 teaspoon salt

·    1 cup cinnamon baking chips

Preparation

1.   Heat oven to 375°F (350 if using dark cookie sheets).

2.   In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt. Fold in cinnamon chips.

3.   On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

4.   Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.