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These pumpkin cinnamon cookies are the perfect way to celebrate fall flavors and pumpkin season. They’re big, fluffy, and filled with real pumpkin, warm fall spices and sweet cinnamon chips that melt in your mouth with every bite. The combination of pumpkin flavor and cinnamon chips creates a cookie that’s both comforting and irresistible, making them a must-try for your autumn baking list.
These cookies have the perfect ratio of ingredients to yield the classic fluffy, cakey, and chewy cookies. I guarantee they will turn out much better than any pumpkin cookie you could buy in the grocery store. This is the perfect pumpkin cookie.
The Chemistry of Pumpkin Cinnamon Cookies
The secret to these chewy pumpkin cookies lies in the moisture content of the canned pumpkin and the balance of dry and wet ingredients. Pumpkin adds a significant amount of moisture, which is balanced by the all-purpose flour and pumpkin spice blend. Using room temperature butter ensures even mixing and prevents the cookies from spreading too much during baking. The cinnamon chips not only add flavor but also a delightful texture that complements the soft fluffy cookie.
What is in pumpkin cinnamon cookies?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Cinnamon
A seasoning that adds a nice spice to your treat.
Nutmeg
A seasoning that adds a nutty flavor to your treat.
Ginger
A seasoning that adds a nice spice to your treat.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Canned Pumpkin
Brings moisture and a smooth, rich pumpkin flavor. Canned pumpkin is reliable and convenient for baking.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Cinnamon Chips
Made from sugar, palm oil, cinnamon, non-fat dry milk, and soy lecithin. They add sweet bursts of cinnamon flavor throughout your dessert.
How do you make pumpkin cinnamon cookies?
- Preheat your oven to 350 degrees
- Cream the butter and sugars. Add room temperature butter, light brown sugar, and granulated sugar in a bowl of a stand mixer with the paddle attachment. Mix until combined, then whip on high for 1-2 minutes until lighter in color and texture. You could also use a hand mixer if you do not have a standing mixer.
- Add the wet ingredients. Add the egg, canned pumpkin, and vanilla extract to the mixer. Stir until everything is well combined.
- Mix in the dry ingredients. Turn off the mixer and add the dry ingredients to the wet mixture: all-purpose flour, baking soda, baking powder, fine sea salt, cinnamon, ground nutmeg, and ginger. Mix on low until the batter comes together.
- Gently fold in the cinnamon chips using a rubber spatula.
- Scoop and bake. Use an extra-large cookie scoop (about 2 tablespoon) to portion out the cookie dough balls onto a light metal, parchment paper-lined cookie sheet. Bake for 15 minutes.
- Cool and enjoy. Remove the cookies from the oven and allow them to sit on the tray for 5 minutes to set. Transfer to a wire rack and cool completely.
How to Store Pumpkin Cinnamon Cookies
Store the cookies in an airtight container at room temperature for up to a week.
You can prepare the cookie dough in advance and freeze the cookie dough balls for later. When baking from frozen, just add a couple of minutes to the baking time.
Serving Suggestions
These pumpkin cinnamon cookies are perfect for enjoying with a warm cup of tea or coffee. They also make a great addition to your fall dessert spread. For an extra indulgent treat, you could top it off with a cinnamon cream cheese frosting.
Fun Fact
Did you know that pumpkins are actually fruits? They belong to the gourd family, which also includes squash, cucumbers, and melons. Pumpkins are incredibly versatile and can be used in both sweet and savory dishes, making them a popular ingredient in fall recipes.
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Why make pumpkin cinnamon cookies?
These pumpkin cinnamon cookies are ideal for fall gatherings, Thanksgiving desserts, or a cozy treat on a cool day. The warm spices and pumpkin flavor make them a comforting choice for any autumn occasion.
These cookies are not only delicious but also incredibly easy to make. The addition of canned pumpkin keeps the cookies moist and tender, while the pumpkin pie spice blend gives them a classic fall flavor. Whether you’re looking for a sweet treat to enjoy with your afternoon coffee or a dessert to bring to your next gathering, these pumpkin cinnamon cookies are sure to impress.
FAQs
Can I substitute the cinnamon chips with chocolate chips?
Absolutely! While cinnamon chips add a unique flavor, pumpkin chocolate chip cookies are also a delicious variation. Swap the cinnamon chips for an equal amount of chocolate chips; you could use dark, milk, or even white chocolate chips.
How do I store these cookies?
Store these cookies in an airtight container at room temperature for up to a week. This helps maintain their soft and chewy texture.
What makes these cookies so fluffy?
The combination of baking powder and baking soda in the recipe helps the cookies rise and gives them a fluffy, cake-like texture.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls before baking. Place them on a parchment paper lined baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
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Pumpkin Cinnamon Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 3/4 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 egg
- 1 1/2 cup canned pumpkin
- 2 tsp vanilla extract
- 1 cup cinnamon chips
Instructions
- Preheat the oven to 350 degrees
- In the bowl of a standing mixer with the paddle attachment, add the room temperature butter, brown and white sugar and mix until combined.
- Turn the mixer up and whip for 1-2 minutes until lighter in color and texture.
- Add the egg, canned pumpkin and vanilla, stir until combined.
- Turn off the mixer and pour the dry ingredients on top: all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger spices.
- Mix until the batter comes together. Fold in the cinnamon chips
- Scoop the cookies out with an extra large cookie scoop (about 2 tbsp) onto a light metal, parchment paper lined cookie sheet.
- Place in the oven and bake for 15 minutes.
- Remove and allow the cookies to sit on the tray for 5 minutes to set. Remove and allow them to finish cooling.
- Enjoy!
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Cathy
What kind of pumpkin do I use, the pumpkin pie filling or the pumpkin puree?
Madison Reid
Pumpkin puree 🙂