¼cup+ 1 tablespoon butter (softened and cubed)(60 grams)
⅓cuppumpkin puree (not pumpkin pie filling)(100 grams)
½cupchocolate chips*(90 grams)
*I used mini semi sweet but if you prefer you can use milk chocolate chips.
In the bowl of the mixer whisk together the flour, sugars, salt, cinnamon, pumpkin spice and baking soda. Then add the butter, egg and pumpkin puree.Beat together until almost combined, then add the chocolate chips and mix to form a sticky dough. Move the dough with a spatula to a piece of plastic wrap, wrap and refrigerate for 1 hour.
Roll the dough on a lightly floured flat surface to about ¼ inch thick and cut out with a round medium cookie cutter, and place on the prepared cookie sheet.
Pre-heat oven to 350F (180C). Line 1 or 2 cookie sheets with parchment paper.
Refrigerate the cookie while the oven is pre-heating. Sprinkle with cinnamon sugar before baking, bake for approximately 12-15 minutes. Let cool on baking sheet then move to a wire rack to cool completely.
In a small bowl mix together the sugar and cinnamon. This can be doubled or tripled. Any extra place in an airtight container, kept in a cool dry area it will keep for up to 6-8 months.