Cinnamon Chip Pumpkin Cookies #cookies #desserts

Cinnamon Chip Pumpkin Cookies #cookies #desserts

Genuinely unparalleled flavor! Thus simple to make with no blender and insignificant treat mixture chilling. I heated around 12 groups of pumpkin treats before at last arriving on a blend of fixings that delivered a chewy, delicate pumpkin treat without a cakey surface.

Furthermore, do you know what that felt like to me? In my exceptionally insane pastry specialist world? TRIUMPH! Like winning the Superbowl or lottery or whatever ordinary individuals partner with the greatest day ever.

Pumpkin is gloppy. How mouth-watering is that sentence. Be that as it may, genuinely, pumpkin is around 90% water by mass and with this over the top dampness comes a cakey surface in pumpkin heated products.

Consider cake player. It's significantly more wet than treat batter, isn't that so? That is the thing that you need for cake! However, for treat mixture, we need something somewhat more firm and dry. Including a lot of flour won't work, so there's a couple novel things I do when I make pumpkin treats.

Also try our recipe Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting

Cinnamon Chip Pumpkin Cookies #cookies #desserts

Chewy and delicate pumpkin treats came in cinnamon-sugar. LOVE these. They're simple, fast, and don't taste cakey like most pumpkin treats.


  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup (120g) cinnamon chips


  1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the cinnamon chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days3. Chilling is mandatory.
  3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
  5. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more cinnamon chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.
  6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.

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