Pumpkin Cinnamon Chip Cookies
You don't see pumpkin cookie recipes year round, but after your first bite of Pumpkin Cinnamon Chip Cookies, you'll be wanting to bake them every weekend. With a cake-like texture, these soft and chewy treats are loaded with a great Fall time flavor that will have you eating the entire batch in one sitting. Treat your family to these wonderful cookies and enjoy them with a glass of milk or a warm cup of coffee. It's about time you treated yourself to something delicious.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 1 (2-ounces) bag of cinnamon chips
- 1 egg
Preheat oven to 350 degrees F.
Line insulated baking sheets with parchment paper.
In a medium bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Set aside.
Combine softened butter and sugar in a mixing bowl. Beat on low to combine, then on medium-high for 2-3 minutes, until light and fluffy.
Add egg and vanilla and beat to combine. Turn mixture down to low and add half of the pumpkin, then half of the flour mixture.
Add remaining pumpkin, then remaining flour mixture, beat on low until combined. Use a wooden spoon to stir in cinnamon chips.
Use a cookie scoop to drop dough onto prepared sheets, placing them 2-inches apart. Bake for 11-13 minutes.
Remove from oven and allow to cool on pan for 10 minutes, then transfer to cooling racks to cool completely.
Cookies have a slightly cake-like texture and are best when cooled completely.
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