Chewy Cinnamon Chip Pumpkin Cookies

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 1/8 cup Brown sugar, dark
  • 2 1/2 cups Cinnamon chips
  • 1/2 cup Granulated sugar
  • 1 1/2 tsp Pumpkin spice
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 15 tbsp Butter

Found on bakerbynature.com

Description

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

Directions

• Preheat oven to 375 degrees (F). 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 its 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.
• 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.
• Place baking sheets in preheated oven and bake for 15-16 minutes, 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.

Nutrition