How To Make Cinnamon Chip Pumpkin Cookies
Bake a flavorful fall treat with these pumpkin cookies. They brim with the flavor of cinnamon and pumpkin pie spice and studded with cinnamon chips.
Serves:
Ingredients
- ½cupunsalted butter
- ¼cuplight or dark brown sugar,packed
- 1cupgranulated sugar,divided
- 1tsppure vanilla extract
- 6tbsppumpkin puree
- 1½cupsall purpose flour,spoon & leveled
- ¼tspsalt
- ¼tspbaking powder
- ¼tspbaking soda
- 2tspground cinnamon,divided
- 1tsppumpkin pie spice
- â…”cupcinnamon chips
Instructions
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Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and ½ cup granulated sugar together until no brown sugar lumps remain.
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Whisk in the vanilla and pumpkin until smooth. Set aside.
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In a large bowl, toss together the flour, salt, baking powder, baking soda, 1½ teaspoons cinnamon, and pumpkin pie spice.
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Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
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Fold in the cinnamon chips. They may not stick to the dough because of the melted butter, disperse them evenly through the dough.
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Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
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Take the dough out of the refrigerator. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats.
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Roll the dough into balls, about 1.5 Tablespoons of dough each.
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Mix together the remaining ½ cup of granulated sugar and ½ teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets.
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Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
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Bake the cookies for 8 to 10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.
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Remove from the oven and press a few more cinnamon chips onto the tops, if desired. If the cookies didn’t spread much at all, flatten them when taken out of the oven.
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Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be.
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Sit out for at least 1 hour before enjoying. Chewiness and pumpkin flavor are more prominent on day 2.
Nutrition
- Calories:Â 148.67kcal
- Fat:Â 5.30g
- Saturated Fat:Â 3.29g
- Trans Fat:Â 0.21g
- Monounsaturated Fat:Â 1.35g
- Polyunsaturated Fat:Â 0.24g
- Carbohydrates:Â 25.52g
- Fiber:Â 3.05g
- Sugar:Â 13.39g
- Protein:Â 1.39g
- Cholesterol:Â 13.56mg
- Sodium:Â 57.21mg
- Calcium:Â 60.79mg
- Potassium:Â 48.22mg
- Iron:Â 1.01mg
- Vitamin A: 83.59µg
- Vitamin C:Â 0.42mg
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