Pumpkin Cinnamon Cookies

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Two peas & their pod

Total Time

25 mins

Prep Time

15 mins

Cook Time

10 mins

Rating

(27)

Ingredients

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 ground cloves
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup pumpkin, we use Libby’s canned pumpkin
1 large egg
2 teaspoons vanilla extract
1 cup cinnamon chips
1/4 cup granulated sugar
2 teaspoons ground cinnamon

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Preparation

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Step 1

Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

Step 2

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.