I love this time of year, and I especially love October because it means pumpkins, pumpkins, and more pumpkins. And, of course, there is cinnamon and all the rest of the wonderful spices that remind me of fall.
My stash of new pumpkin recipes to try is rather large, so I thought I’d get an early start and settled on what turned out to be these very yummy pumpkin cinnamon cookies. In addition to ground cinnamon, the flavor is kicked up a notch with the addition of cinnamon chips (made by Hershey’s). For a perfect cinnamon trifecta, the cookies are sprinkled with a cinnamon-sugar topping.
As I’ve found with previous pumpkin cookies I’ve made, the cookies have a soft texture—somewhat similar to that of whoopie pies. And who doesn’t like whoopie pies?
I brought the cookies to a family cookout, and everyone agreed the recipe was a keeper. Enjoy…
One year ago: Mocha Smoothie
Two years ago: Chocolate Espresso Truffle Cake
Three years ago: Red Lentil Soup
Pumpkin Cinnamon Cookies
Ingredients for Cookies
- 2 1/2 cups flour (all-purpose or gluten free all-purpose)
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. 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 (plain pumpkin purée—not the kind for pies with spices added)
- 1 large egg
- 2 tsp. vanilla extract
- 1 cup cinnamon chips
Ingredients for Cinnamon Sugar Topping
- 3 tbl. granulated sugar
- 1 1/2 tsp. ground cinnamon
Preheat oven to 350o F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
Using a mixer, cream the butter and sugars together until light and fluffy. Add the pumpkin, egg, and vanilla and mix until combined. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.
In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons. (I used a 1 1/2″ cookie scoop) and place balls 2 inches apart on prepared baking sheet. Sprinkle tops of cookies with cinnamon sugar mixture. Lightly press down on the cookies with a spatula or the palm of your hand.
Bake for 10 to 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. Makes approximately 3 dozen cookies.
Since I was bringing these cookies to a family cookout where a family member is on a gluten free diet, I subbed Bob’s Red Mill all-purpose gluten free flour successfully. The cookies were awesome. The original recipe called for all-purpose flour.
I found Hershey’s cinnamon chips in my local supermarket. If your store doesn’t sell them, you can find them online at Amazon.
Source: Adapted recipe from Two Peas and Their Pod