I always add cinnamon (or extra cinnamon if it already calls for it) to any pumpkin recipe I have because I love it so. I add a teaspoon and then keep sprinkling it in to taste.
Just don’t do what I did and mix up the cinnamon with the ground cumin you have out because you are making white bean chicken chili on the stove at the same time (recipe for that back HERE).
They sure look alike, don’t you think? But a little known fact about cumin…doesn’t go so well in pumpkin cookies.
Luckily I just sprinkled before I realized and could scoop it out!!
Another secret ingredient I like to use since my sister introduced me to it is this special baking salt I got as a special indulgence at Dean & DeLuca on one of our MFME trips a while back. For some reason that gritty salt in there makes for some seriously good baking.
Then comes the most important part: chocolate chips. The recipe calls for two cups of them.
But you can always add more.
This recipe made it into my special recipe book in it’s original slightly confusing form:
These cookies may not be the most amazing to look at (certainly no chocolate peppermint sandwich cookie)
…until you turn them over and your mouth starts to water because you see those delicious chocolate chips in there…