Pumpkin Cinnamon Cookies
Recipe from Two Peas and Their Pod
Add these cookies to your fall baking list! They are the BEST pumpkin cookies you will ever eat!
Servings: 27
Calories: 129kcal
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon 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, we use Libby's canned pumpkin
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup cinnamon chips
Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees 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, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. 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 and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.
- Bake for 10-12 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.
Nutrition
Calories: 129kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 88mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg