When fall hits I’m all over it. Pumpkins, leaves, apple cider, you name it, I love every minute of it. I’ve been making these pumpkin flavored cookies with those delicious little cinnamon chips for the last four years, and every year my husband wants to know when I’m making them. They are strangely addictive and positively delicious.
In fact, I’ve already made these three times since the weather cooled off and hubby can’t get enough. Each batch makes about 70 cookies and amazingly they don’t last long at all.
So when my friends over at General Mills wanted to know what I like to bake using Reynolds Parchment Paper, I told them about these fabulous fall treats. I didn’t have to go shopping for this post. You see I always have Reynolds Parchment Paper in the drawer, it’s a staple in my kitchen!
Anytime I make cookies I have two rules I always follow:
1) Use insulated baking sheets. They bake more evenly that coated, rimmed cookie sheets.
2) Use Reynolds parchment paper to keep your cookies from sticking, allowing them to be removed easily for the next batch.
If you’re like me you give cookies as gifts at this time of year, so wrapping them in strips of parchment paper that has been cut with decorative scissors and wrapped with baker’s twine is a simple and attractive way to dress them up. Wrapping just a few in this fashion makes for a great edible decoration in the center of your place setting at the holiday table!
The cinnamon chips really make this recipe. You could certainly use chocolate chips, but I urge you to look for cinnamon chips at the store and try them out.
Pumpkin Cinnamon Chip Cookies
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup 1 sticks unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 12 oz bag of cinnamon chips
- Reynolds Parchment Paper
Before You Begin
Instructions
- Preheat oven to 350 F. Line insulated baking sheets with Reynolds Parchment Paper.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Set aside.
- Combine softened butter and shortening and beat on medium-high until creamy. Slowly add sugar to the mixer and continue beating until fluffy, about 3-4 minutes. Add egg and vanilla, scrape down the bowl.
- Mix again until combined then with mixer on medium-low, add the pumpkin by large spoonfuls. Slowly add in the dry ingredients and beat just until combined. Scrape down bowl and using a wooden spoon stir in the cinnamon chips.
- Use a cookie scoop to drop dough onto prepared sheets, placing them 2-inches apart. Bake for 13-14 minutes.
- Remove from oven and allow to cool on pan for 10 minutes, then transfer to cooling racks to cool completely.
- Cookies have a slightly cake-like texture and are best when cooled completely. Line a plate with Reynolds Parchment Paper and place cookies on top to serve.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Peppermint Ice Cream - November 29, 2023
- Snowman Cheeseball - November 27, 2023
- Raspberry Upside Down Cake - November 23, 2023
Katerina says
Amanda, thank you so much for thus receipe! The cookies comes out sooo tasty!!!
Amanda Formaro says
So glad you liked them, thanks Katerina!
Joyce Berry says
Your a lifesaver. When mom was with us last fall before she got really sick she was craving pumpkin cinnamon muffins. Well I had a horrible time finding the chips so when I did I bought about 12 packages. soon after she passed on and now I still have all of the chips. this is one thing I think dh will eat. I’m going to go make them right now because it is cool here today just like fall weather. Thanks Amanda.
Amanda Formaro says
Sorry about your mom Joyce! You’ll love these cookies, and do a search for cinnamon chip muffins on this blog too. There’s a banana muffin/bread with cinnamon chips that’s really good!
Rhonda says
Where can I find cinnamon chips??? I have looked for a long while now and have never been able to find them. :(
Amanda says
Last year my WalMart didn’t carry them, but this year they do. Also my local grocery store does. I would call around to the different grocery stores near you and see if they have them.
Linda says
I found the cinnamon chips at my Walmart Super store around the holidays but now they are carrying them all year round. Which means they must be a good seller!!! Love their flavor!!
Amanda Formaro says
Yes I’ve seen them year round now too!
JB says
Thanks for this recipe! I made two batches for a party tonight and so far my taste testers love them. Mine didn’t “drop” like this though, which makes me wonder if my baking soda container was mislabeled … lol oopsie!
Amanda says
So glad you enjoyed them too, they have an addictive flavor :)
Diane (createdbydiane) says
The cookies look delicious and I just LOVE things wrapped in parchment, wonderful job :)
Jessica@AKitchenAddiction says
Pumpkin cookies are a favorite at our house! I love that these have cinnamon chips in them!
Katrina says
I totally agree with you about air ventilated baking sheets AND Reynolds parchment paper for all cookies. My husband LOVES pumpkin cookies, too, but prefers the chocolate chips.
vanillasugarblog says
you know this is the year that I (finally) am into pumpkin.
soooo, I cannot get enough of pumpkin cookie recipes.
I’m still trying to find the one that yields a crispy cookie
Amanda says
Yeah because of the moisture content that pumpkin adds, it’s hard to get a crispy cookie.