Espresso and Lime

12 Preheat your oven to 350 degrees
15 Combine 1/2 cup of granulated sugar and 1/2 teaspoon of ground cinnamon in a shallow dish and set aside for now
13 Line a small bowl with paper towels and add 1/2 cup of pumpkin puree into the bowl. Set it aside for a few minutes to allow the paper towels to soak up the excess moisture from the puree
0 Combine 3/4 cup (12 tablespoons) of melted butter with 2 tablespoons of honey, 1 1/4 cups of brown sugar, 1 teaspoon of vanilla extract and an egg yolk in a mixing bowl
14 Add the pumpkin puree and whisk until fully incorporated
1 Add 1 3/4 cups of all purpose flour, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 2 teaspoons of pumpkin spice and 1/2 teaspoon of ground cinnamon and whisk until just combined
3 Add 1 cup of chocolate chips and mix until they have been evenly distributed throughout the cookie dough
6 Use a greased cookie dough scoop to transfer balls of cookie dough into the cinnamon sugar mixture
7 Use a fork to gently roll the cookie dough in the cinnamon sugar and then transfer onto a non-stick or parchment lined baking sheet
8 Bake the cookies for 8-9 minutes in a preheated 350 degree oven
9 Once the cookies have lightly set edges, pull them out of the oven and bang the baking sheet onto your counter top a few times to deflate the cookies
10 Allow the cookies to cool for about 5 minutes on the cookie sheet and then transfer them directly onto a cooling rack
11 Store cookies in an airtight container at room temperature