Pumpkin Cinnamon Cookies
User Reviews
4.8
Pumpkin Cinnamon Cookies
Description
This cookie recipe begins with whisked dry ingredients featuring all-purpose flour, leavening agents, salt, and a mix of ground cinnamon, nutmeg, ginger, and cloves. The butter and combination of granulated and brown sugar are creamed until fluffy, then mixed with pumpkin puree, egg, and vanilla for moistness and depth.
Dry ingredients are then incorporated gently to maintain tenderness, and cinnamon chips are folded in to add bursts of cinnamon flavor. Dough balls are rolled in a cinnamon sugar blend before baking, which adds a sweet, spiced crust. The cookies are baked until just turning golden at the edges, ensuring a soft and moist interior.
These cookies cool on racks before serving, making them well suited for fall dessert or snack times. Their balanced warm spice profile pairs well with the natural sweetness of the pumpkin and cinnamon chips.
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 3/4 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 3/4 cup pumpkin we use Libby's canned pumpkin
- 1 egg large
- 2 teaspoons vanilla extract
- 1 cup cinnamon chips
Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
- Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.
- In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.
- Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 27Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 88mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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