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+ servings

Pumpkin Cinnamon Cookies

Add these cookies to your fall baking list! They are the BEST pumpkin cookies you will ever eat!
4.55 from 11 votes

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
Keywords fall

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