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Nutrition Label
–
+
servings
US Customary
Metric
Pumpkin Cinnamon Cookies
Author:
Madison Reid
Total Time:
30
minutes
mins
Prep Time:
15
minutes
mins
Cook Time:
15
minutes
mins
Servings:
20
Big and fluffy pumpkin cookies rippled with cinnamon chips
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
US Customary
-
Metric
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
Calories:
250
kcal
Carbohydrates:
46
g
Protein:
3
g
Fat:
8
g
Saturated Fat:
5
g
Polyunsaturated Fat:
0.4
g
Monounsaturated Fat:
2
g
Trans Fat:
0.3
g
Cholesterol:
26
mg
Sodium:
144
mg
Potassium:
130
mg
Fiber:
7
g
Sugar:
22
g
Vitamin A:
3120
IU
Vitamin C:
1
mg
Calcium:
152
mg
Iron:
2
mg