Chewy Cinnamon Chip Pumpkin Cookies
Soft, chewy pumpkin cookies packed with warm spices and sweet cinnamon chips — the ultimate fall cookie!
Servings: 24 cookies
Calories: 180kcal
Cost: 8
Equipment
- baking sheets
- parchment paper
- mixing bowls
- whisk
- measuring cups and spoons
- spatula
- wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- 3/4 cup pumpkin puree
- 1 1/2 cups cinnamon chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined. Mix in egg yolk, vanilla, and pumpkin puree.
- Gradually add dry mixture to wet ingredients and stir until just combined.
- Fold in cinnamon chips until evenly distributed.
- Scoop dough onto baking sheets, spacing about 2 inches apart. Bake 11–12 minutes, until edges are set. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.