It's February and I still have leftover cans of pumpkin. What a great reason to make pumpkin cookies. Not to mention, I have a bag of cinnamon chips that I picked up at the King Arthur Flour headquarters in Vermont last fall and they deserve to be featured in something where they can truly shine. These cookies allow them to shine.
The crunch from two kinds of chips combined with canned pumpkin and pumpkin pie spice result in a fantastic cookie. As is common with pumpkin cookies, these are more on the cakey side than the chewy side. But I love them. I had a friend over the night I made these and let's just say, it's a good thing he has such a fast metabolism (we can all despise him). He must have inhaled 10 cookies without much of a breath between bites. I'm already thinking I should make another batch of these. I still have more canned pumpkin to go through, and there are more friends to feed!
Pumpkin, Cinnamon, and Chocolate Chip Cookies
Add the eggs...
Adapted from a recipe on the Keep It Sweet blog
Makes about 5 dozen cookies
In a medium bowl, whisk the dry ingredients together: flour, salt, baking soda, and pumpkin pie spice. Set aside.
In the bowl of a stand mixer or using an electric hand mixer, beat the butter and sugars together until fluffy and light in color.
Add the eggs and vanilla and beat until incorporated, 1-2 minutes. Then beat in the pumpkin.
Scoop tablespoonfuls of cookie dough onto the prepared baking sheets, spacing each mound 1 inch apart because they will spread. Bake 8-10 minutes. The cookies will look set when done, and you can test this by lightly pressing your finger against the top and if it doesn't leave an indentation, it is ready. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Makes about 5 dozen cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tablespoon vanilla extract
1 cup canned pumpkin (do not use pumpkin pie filling - it's not the same thing!)
3 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 cups semi-sweet chocolate chips
1 cup cinnamon chips (King Arthur Flour sells amazing cinnamon chips, just FYI!)
Pre-heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
1 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tablespoon vanilla extract
1 cup canned pumpkin (do not use pumpkin pie filling - it's not the same thing!)
3 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 cups semi-sweet chocolate chips
1 cup cinnamon chips (King Arthur Flour sells amazing cinnamon chips, just FYI!)
Pre-heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk the dry ingredients together: flour, salt, baking soda, and pumpkin pie spice. Set aside.
In the bowl of a stand mixer or using an electric hand mixer, beat the butter and sugars together until fluffy and light in color.
Add the eggs and vanilla and beat until incorporated, 1-2 minutes. Then beat in the pumpkin.
Gently stir in the dry ingredients and do not overmix.
Stir in the chocolate chips and cinnamon chips.
Scoop tablespoonfuls of cookie dough onto the prepared baking sheets, spacing each mound 1 inch apart because they will spread. Bake 8-10 minutes. The cookies will look set when done, and you can test this by lightly pressing your finger against the top and if it doesn't leave an indentation, it is ready. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step-by-Step in Pictures
Beat the butter and sugars together...
Add the eggs...
Add the vanilla...
Stir in the dry ingredients...
Stir in the chocolate chips and cinnamon chips...
Bake at 350 degrees F for 8-10 minutes. Allow to cool, then enjoy!
1 comment:
I cleaned out my pantry today and came across almost forgotten cinnamon chips and canned pumpkin. I guess I know what I'll soon be doing!
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