FOR THE COOKIES:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup pumpkin (we use Libby’s canned pumpkin)
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup cinnamon chips

CINNAMON SUGAR TOPPING:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.
4. In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.
5. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

This is from my Pinterest Board and comes from https://www.twopeasandtheirpod.com/pumpkin-cinnamon-cookies