Makes about 5 dozen cookies
1 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
1 cup canned pumpkin (do not use pumpkin pie filling - it's not the same thing!)
3 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 cups semi-sweet chocolate chips
1 cup cinnamon chips (King Arthur Flour sells amazing cinnamon chips, just FYI!)
Pre-heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk the dry ingredients together: flour, salt, baking soda, and pumpkin pie spice. Set aside.
In the bowl of a stand mixer or using an electric hand mixer, beat the butter and sugars together until fluffy and light in color.
Add the eggs and vanilla and beat until incorporated, 1-2 minutes. Then beat in the pumpkin.
Scoop tablespoonfuls of cookie dough onto the prepared baking sheets, spacing each mound 1 inch apart because they will spread. Bake 8-10 minutes. The cookies will look set when done, and you can test this by lightly pressing your finger against the top and if it doesn't leave an indentation, it is ready. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Add the eggs...