Pumpkin butter & cinnamon chip cookies 
from vanillasugarblog.com

8 ounces (2 sticks) unsalted butter room temp
¾ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
5 oversized TB pumpkin butter
3 cups all purpose flour
3/4 ts sea salt
1 and ¼ ts baking powder
1/2 ts baking soda
½ cup mini cinnamon chips (you can add more if you like)
½ - ¾ chopped walnuts

Cook notes: 
This cookie dough needs to chill. I tried using it right away and the cookies came out flat.
I love making my cookies giant. You don’t have too.
If you make them smaller they might need LESS baking times, so make sure to watch that.
I did not add a lot of cinnamon chips to the batter for fear of being too sweet. 
Taste-test batter and see if you would like more.

In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy. 
Don’t overbeat. Add in the eggs, pumpkin butter, and beat just until incorporated.
Stir together flour, baking soda, baking powder and salt. 
When thoroughly mixed, add to batter and stir just until blended. Stir in cinnamon chips and walnuts. 
Cover with plastic wrap (really well) and chill overnight.

When ready to bake preheat oven to 365 degrees. 
Divide dough into 12-14 big 4 oz lumps. Mold into golfballs; do not press flat! 
Keep them as balls on the cookie sheets. Bake on ungreased cookies sheets (one sheet at a time). (I chilled my dough balls BEFORE baking) 
Bake for about 15-20 minutes. 
Or until edges are golden brown and just crisping up. 
Please let these cool and set up before eating; they will fall apart if you try to pick them up. 
Makes 13-15 giant cookies.