When I was younger I loved Cinnamon Pop Tarts, and let me be clear, I would probably still love them if I ever ate them, but I do not. There is a reason I do not eat Pop Tarts, and other yummy, delicious, scrumptious processed foods.  I do not have the gene that allows me to eat just one Pop Tart, or one potato chip, or one M&M. I will eat the whole box, or bag in one sitting and then look down curiously, and wonder where my snack went.

I also have strong memories from my twenties of  scones and muffins studded with melty chunks of cinnamon. I never thought that much about how they were made, or what they were made with, because I did not cook back then. I made these pumpkin pie spice chips the other day and wanted to share the recipe with you. these are not traditional hard chips like you would find at a store. Instead, these are more of a soft chunky chip that melt a bit into any baked good you use them in. Since these pumpkin pie spice chips are soft, I keep them in the freezer until I am ready to bake with them. I have big plans for these little nuggets. So far, I have added them to my pumpkin pie spice chip bread. This recipe is adapted from Confessions of a bright-eyed baker’s Cinnamon Chips recipe.

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