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Cinnamon Chip Pumpkin Cookies - Our Kind of Wonderful

Cinnamon Chip Pumpkin Cookies

Ever since finding the best pumpkin chocolate chip cookies ever I’ve been a bit obsessed with pumpkin, and trying out new cookies. These are like pumpkin snickerdoodles. I’m not a big cookie person, but dip these in milk and they are awesome, with just a hint of pumpkin to them.

 

Ingredients

1/2 cup unsalted butter
1/4 cup packed light or dark brown sugar
1 cup granulated sugar, divided
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice
2/3 cup cinnamon chips

Instructions

1
Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2
In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the cinnamon chips. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
3
Take the dough out of the refrigerator. Preheat the oven to 350°F. Spray two baking sheets with non-stick spray.
4
Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
5
Bake the cookies for 8-10 minutes. The cookies will look very soft and under-baked. Keeping them in the oven for longer may dry them out. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
6
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. I let them sit out for at least 1 hour before enjoying.
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