Pumpkin season is in full swing. While I still feel it’s a bit early (I still feel like it’s September!), these cookies are enough to convince me to jump on the pumpkin bandwagon. Cakey and fluffy, rich and warm, these cookies are one part coffee cake and one part snickerdoodle. The cinnamon flavor is out of this world, tasting exactly like fall should.
These will be for sale at Carroll Cafe, so come on by and try one out!
Makes about 24 large cookies
Adapted from Two Peas and Their Pod
- 5 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 (15oz) can pumpkin puree
- 2 large eggs
- 4 tsp vanilla extract
- 1 2/3 cup cinnamon chips
- 1/2 cup granulated sugar
- 1 1/2 tsp cinnamon
Preheat the oven to 350°F. Line a baking sheet with parchment paper, or grease with cooking spray, and set aside.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Using an electric mixer, beat the butter and sugars together. Add the pumpkin, then beat in the eggs one at a time. Beat in the vanilla extract.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the cinnamon chips.
Scoop the dough on to the prepared cookie sheet and sprinkle with the cinnamon-sugar mixture. Then carefully press down on the cookies to form a disk shape (the cookies don’t spread very much when baking).