I know this is now the second baking post that’s gone up in the span of a week, but again. The Pumpkin affliction runs VERY deep, and because it’s the holiday season, I plan to capitalize. Earlier this week I flew down to spend Thanksgiving with family, and as per usual I got right down to strategy and figuring out exactly what to bring to the table. Apart from the givens (pumpkin pie, Ma’s famous Carrot Cake) I really wanted to try something new, yummy….but still not deviate from the “affliction.”

After heading to the market to stock up on last minute preparations for T-Day, eyes immediately fell on this bag & the possibility of making something even more special than some of the traditional cookie recipes I’ve come across lately. Yeah, I know it says “Hershey” on the front & nothing especially ‘fancy,’…but it’s something that I still love. Typical traditional recipes shouldn’t come with too many frills to confuse the cook…they should be flavorful, easy to prepare and fun to eat! Trust me….these are yummy & will have your home spelling of pumpkin heaven.

(Recipe adapted from Honey & Jam)

:What You’ll Need:

• 2 1/2 cups unbleached Flour (or Gluten Free alternative)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice mix
• 1/4 spoon all spice
• 1/2 teaspoon salt
• 1 cup brown sugar (white is also fine)
• 1 1/2 cup butter (1 cup is also good)
• 1 1/4 cup pumpkin puree ( or 1 15 ounce can)
• 1 egg
• 1 teaspoon Bourbon Vanilla Extract
• 1/4 cup Hershey’s Cinnamon Chips (optional)

:Getting Down:

Preheat your oven to 350 degrees. Begin by combining dry ingredients then set aside. Next, mix butter (room temperature) & sugar together until you reach a creamy smooth consistency. Then add in Pumpkin puree, vanilla & 1 egg. Mix until well incorporated. Slowly begin to fold in flour mix, then fold in your cinnamon chips. If time is on your hands, allow batter to chill in fridge for 45 min – 1 hour, if not press on by dropping large tablespoons of your mix onto a cookie sheet.  Bake for 20-25 minutes or until golden brown. Let cool uncovered for 1-2 hours then, Enjoy!

Because of the addition of Pumpkin, these babies do bake up more on the caky side with a soft texture, though the flavors are pretty incredible. The cinnamon chips give these cookies a touch more sweetness, so adjust your sugar measuring to your liking. The final product according to the above recipe right on point:-). If you’re more of a Chocolate lover, add those in if the cinnamon chips are too hard to find. DO NOT cover for several hours unless you want extra soft goodies. These are meant to be cooled for a bit, then enjoyed fully with family & friends!