CHEWY CINNAMON CHIP PUMPKIN COOKIES

October 08, 2019
Try these Chewy Cinnamon Chip Pumpkin Cookies. Created with a 1/2 cup of real pumpkin puree and pumpkin spices, they’re soft and chewy and loaded with flavor!

One direction I used to be determined to nail this Fall? Pumpkin cookies. however not simply any pumpkin cookie! 

CHEWY CINNAMON CHIP PUMPKIN COOKIES

I created this direction for fellow pumpkin lovers United Nations agency crave a cookie packed with pumpkin flavor, however still have the feel of Associate in Nursing actual cookie.

Making these cookies is thus thus simple! All you would like to try to to is heat up your kitchen appliance to 375 degrees (I grasp tons of cookie recipes raise you to heat up kitchen appliance to 350 however this slightly higher temporary worker works best for these cookies), whisk up the dough in a very massive bowl, roll, and bake! No got to chill the dough!

CHEWY CINNAMON CHIP PUMPKIN COOKIES

INGREDIENTS :

  • 1/2 teaspoon salt
  • 15 tablespoons butter, at room temperature
  • 1 cup + 2 tablespoons dark brown sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin spice
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 1/2 cup pumpkin puree
  • 2 1/2 cups cinnamon chips

INSTRUCTIONS :

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
  2. In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
  3. In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth - about 1 minute. Add in the sugars and vanilla and beat on medium-speed until light and fluffy; about 2 minutes. Add the pumpkin puree and beat until it's just combined, about 45 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in cinnamon chips.
  4. Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
  5. Place baking sheets in preheated oven and bake for 15-16 minutes, or until golden at the edges and set in the middle. Allow cookies to cool for 30 minutes on the baking sheet before transferring them to a wire wrack to cool completely.
Try these Chewy Cinnamon Chip Pumpkin Cookies. Created with a 1/2 cup of real pumpkin puree and pumpkin spices, they’re soft and chewy and loaded with flavor!

One direction I used to be determined to nail this Fall? Pumpkin cookies. however not simply any pumpkin cookie! 

CHEWY CINNAMON CHIP PUMPKIN COOKIES

I created this direction for fellow pumpkin lovers United Nations agency crave a cookie packed with pumpkin flavor, however still have the feel of Associate in Nursing actual cookie.

Making these cookies is thus thus simple! All you would like to try to to is heat up your kitchen appliance to 375 degrees (I grasp tons of cookie recipes raise you to heat up kitchen appliance to 350 however this slightly higher temporary worker works best for these cookies), whisk up the dough in a very massive bowl, roll, and bake! No got to chill the dough!

CHEWY CINNAMON CHIP PUMPKIN COOKIES

INGREDIENTS :

  • 1/2 teaspoon salt
  • 15 tablespoons butter, at room temperature
  • 1 cup + 2 tablespoons dark brown sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin spice
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 1/2 cup pumpkin puree
  • 2 1/2 cups cinnamon chips

INSTRUCTIONS :

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
  2. In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
  3. In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth - about 1 minute. Add in the sugars and vanilla and beat on medium-speed until light and fluffy; about 2 minutes. Add the pumpkin puree and beat until it's just combined, about 45 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in cinnamon chips.
  4. Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
  5. Place baking sheets in preheated oven and bake for 15-16 minutes, or until golden at the edges and set in the middle. Allow cookies to cool for 30 minutes on the baking sheet before transferring them to a wire wrack to cool completely.
Try these Chewy Cinnamon Chip Pumpkin Cookies. Created with a 1/2 cup of real pumpkin puree and pumpkin spices, they’re soft and chewy and loaded with flavor!

One direction I used to be determined to nail this Fall? Pumpkin cookies. however not simply any pumpkin cookie! 

CHEWY CINNAMON CHIP PUMPKIN COOKIES

I created this direction for fellow pumpkin lovers United Nations agency crave a cookie packed with pumpkin flavor, however still have the feel of Associate in Nursing actual cookie.

Making these cookies is thus thus simple! All you would like to try to to is heat up your kitchen appliance to 375 degrees (I grasp tons of cookie recipes raise you to heat up kitchen appliance to 350 however this slightly higher temporary worker works best for these cookies), whisk up the dough in a very massive bowl, roll, and bake! No got to chill the dough!

CHEWY CINNAMON CHIP PUMPKIN COOKIES

INGREDIENTS :

  • 1/2 teaspoon salt
  • 15 tablespoons butter, at room temperature
  • 1 cup + 2 tablespoons dark brown sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin spice
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 1/2 cup pumpkin puree
  • 2 1/2 cups cinnamon chips

INSTRUCTIONS :

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
  2. In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
  3. In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth - about 1 minute. Add in the sugars and vanilla and beat on medium-speed until light and fluffy; about 2 minutes. Add the pumpkin puree and beat until it's just combined, about 45 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in cinnamon chips.
  4. Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
  5. Place baking sheets in preheated oven and bake for 15-16 minutes, or until golden at the edges and set in the middle. Allow cookies to cool for 30 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

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