Pumpkin-Cinnamon Chip Cookies

Instructions

1. Heat oven to 325°F and arrange a rack in the middle. Line two baking sheets with silpat or parchment paper and set aside.
2. Combine flour, baking powder, soda, salt, and cinnamon in a medium bowl. Whisk to break up any lumps; set aside.
3. Combine eggs, sugar, and oil in a large bowl and whisk until eggs are fluffy and sugar is dissolved, about 3 minutes (you can also do this in a stand mixer with the paddle attachment). Cut the vanilla bean in half lengthwise with a pairing knife. Using the back of the knife, scrape out all the little seeds from inside the bean and put in the bowl with the eggs. (You can discard the bean or put it in some granulated sugar to make vanilla-flavored sugar and use that in cookies, waffles, or other baked goods.)
4. Add the vanilla extract (if using) and the pumpkin purée to the eggs and whisk thoroughly to combine. Add the flour mixture and stir until just combined with a rubber spatula or a wooden spoon. The batter will be very wet, more like a muffin batter than cookie dough. Fold in the cinnamon chips.
5. Scoop 3 tablespoon-sized mounds of dough onto the prepared baking sheets at least 2 1/2 inches apart. Bake, one sheet pan at a time, for 16 minutes or until golden on the edges and springy in the middle. Let sit on the baking sheet 5 minutes before removing to a cooling rack. Once cool, dust with powdered sugar if desired.