Ahh, fall baking. Time for some of my favorite flavors, like pumpkin, maple, cinnamon, and ginger. Interesting ingredients like cinnamon chips, which I used in my maple cinnamon scones. But what does one do with leftover cinnamon chips? Whatever she wants…including stirring them into pumpkin cookies.
This recipe is one I’ve made before with butterscotch chips (which was absolutely delicious), and you could use semisweet or dark chocolate chips as well. The end result is a very tender, almost cake-like cookie with great flavor.
- 2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- 8 tablespoons butter, slightly softened
- 1 cup sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cinnamon chips
Preheat oven to 350. Line several baking sheets with parchment paper.
In a medium bowl, sift together flour, salt, baking soda, baking powder, cinnamon, ginger, allspice, and nutmeg; set aside.
Cream butter and sugar until light and fluffy, about 3 minutes. Add pumpkin puree and vanilla extract and beat until combined. Batter will be clumpy, but this is normal.
Add flour mixture in two batches and beat until combined, scraping the sides of the bowl a few times. Stir in cinnamon chips.
Using a one-inch cookie scoop, drop scoops of dough onto prepared baking sheets.
Bake 8-10 minutes; cookies may look slightly underdone, but they will continue baking as they cool. Remove from oven and cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
Store in an airtight container at room temperature for 1-2 days; as these cookies are so cakey, they’ll start to get too soft after a few days. Makes about 3 dozen.