Pumpkin Cinnamon Chip Cookies

Servings: cookies

Calories: 71cal

Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Set aside.
2 cups all-purpose flour, 1/2 teaspoon table salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice
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.
1/2 cup unsalted butter, 1/2 cup vegetable shortening, 1 cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
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.
1 cup canned pumpkin, 10 oz bag of 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.

5 from 2 votes

This is a wet and sticky cookie dough because of the pumpkin. Therefore, dipping your cookie scoop into water after every 3 or 4 scoops will help keep the dough from sticking to the scooper.

Course: Desserts

Cuisine: American

Prep Time10

Cook Time14

Total Time24