Description

These tender Cinnamon Chip Pumpkin Cookies combine the cozy flavors of fall in every bite. Soft, cake-like pumpkin cookies are studded with sweet cinnamon chips, making them the perfect treat for pumpkin lovers. Simple to mix and quick to bake, they’re a great option for holiday gatherings or everyday snacking.

Ingredients

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Dry Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract

Add-ins

1 1/2 cups cinnamon chips

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Instructions

Preheat the Oven: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
Cream Wet Ingredients: In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, beating until smooth and fully incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until no streaks of flour remain. Take care not to overmix for tender cookies.
Fold in Cinnamon Chips: Using a spatula, gently fold in the cinnamon chips until evenly distributed throughout the batter.
Scoop and Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-14 minutes, or until the edges are set and the tops look dry.
Cool and Serve: Allow cookies to cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely. Enjoy the cookies warm or at room temperature.

Notes

You can substitute chocolate chips or white chocolate chips if you can’t find cinnamon chips.
Store cookies in an airtight container at room temperature for up to 5 days.
For extra flavor, add 1/2 cup chopped pecans or walnuts to the dough.
Make sure to use pure pumpkin puree, not pie filling.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 9g
Sodium: 70mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 12mg