Description
Delight in these chewy cinnamon chip pumpkin cookies, a perfect fall treat that combines warm pumpkin spice with sweet cinnamon chips for a soft, flavorful bite. These easy-to-make cookies feature a tender crumb thanks to pumpkin puree and brown sugar, baked to golden perfection with a delightful balance of sweetness and spice.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon salt
Wet Ingredients
- 15 tablespoons butter, at room temperature
- 1 cup + 2 tablespoons dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup pumpkin puree
Add-ins
- 2 1/2 cups cinnamon chips
Instructions
- Preheat and prepare baking sheets. Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside to ensure cookies don’t stick during baking.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin spice, and salt until evenly combined, then set aside.
- Cream butter and sugars. Using a handheld mixer or stand mixer with paddle attachment, beat the room temperature butter on medium speed until smooth and creamy, about 1 minute. Add the dark brown sugar, granulated sugar, and vanilla extract, and beat until the mixture is light and fluffy, approximately 2 minutes.
- Add pumpkin puree. Mix in the pumpkin puree and beat on medium speed until just incorporated, about 45 seconds; avoid overmixing to keep the cookies tender.
- Combine wet and dry ingredients. Gently fold the flour mixture into the wet ingredients using a rubber spatula, stirring only until the flour is just moistened. Then fold in the cinnamon chips evenly.
- Shape cookies. Roll the dough into balls roughly 3 tablespoons in size (nearly 1/4 cup), using your palms to form smooth balls. Place them spaced well apart on the prepared baking sheets to allow spreading.
- Bake. Bake in the preheated oven for 15-16 minutes, or until the edges are golden and the centers appear set but slightly soft.
- Cool. Let the cookies cool on the baking sheets for about 30 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For best results, have the butter at room temperature to ensure smooth creaming.
- Make sure to leave enough space between cookie dough balls to accommodate spreading during baking.
- Pumpkin spice can be adjusted to taste or substituted with a mixture of cinnamon, nutmeg, ginger, and cloves.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a slightly crispier cookie, bake an additional 1-2 minutes but watch carefully to avoid burning.