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Chewy Cinnamon Chip Pumpkin Cookies
Michonne Zendaya

Chewy Cinnamon Chip Pumpkin Cookies

Soft, chewy pumpkin cookies packed with warm spices and sweet cinnamon chips — the ultimate fall cookie!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

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

Equipment

  • baking sheets
  • parchment paper
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • spatula
  • wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined. Mix in egg yolk, vanilla, and pumpkin puree.
  4. Gradually add dry mixture to wet ingredients and stir until just combined.
  5. Fold in cinnamon chips until evenly distributed.
  6. 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.