Chewy Cinnamon Chip Pumpkin Cookies
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10 min @ 350° for regular size; 16 min @ 375° for large |
| Source | BakerByNature.com |
| Yield / serves | ~3 dozen regular; ~2 dozen large |
| Rating | Very good |
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 15 tablespoons butter, at room temperature
- 1 cup + 2 tablespoons dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 1/2 cup pumpkin puree
- 2 1/2 cups cinnamon chips
Preparation
Preheat oven to 350 for regular sized cookies, or 375 degrees (F) for large cookies. Line 2 large baking sheets with parchment paper; set aside.
In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth - about 1 minute. Add in the sugars and vanilla and beat on medium-speed until light and fluffy; about 2 minutes. Add the pumpkin puree and beat until it's just combined, about 45 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in cinnamon chips.
Large cookies: Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
Regular sized cookies: Use a #50 scoop to make balls of cookie dough on the prepared sheet.
Place baking sheets in preheated oven and bake for 15-16 minutes for large cookies, 10-12 minutes for regular sized, or until golden at the edges and set in the middle. Allow cookies to cool for 30 minutes on the baking sheet before transferring them to a wire wrack to cool completely.
