Tuesday, September 30, 2014

Cinnamon Chip Pumpkin Cookies

Hello fall! It's our FIRST OFFICIAL post!

Although KC has been unseasonably warm, I've been whipping out some fall goodies. This heat can leave anytime. I'm ready for crisp, cool fall air.

I first saw these cookies on Sally's Baking Addiction. If you haven't heard of her blog, check it out. She's super cute and loves food. I think that fits my requirements for a friend, but alas, I just cyber-stalk her.

Cinnamon Chip Pumpkin Cookies by Two Food Lovers
Cinnamon Chip Pumpkin Cookies  fresh from the oven, cooling on baking sheet

The original recipe calls these cookies Snickerdoodles, but I personally feel a Snickerdoodle is only a Snickerdoodle if it has cream of tartar. It also calls for white chocolate chips.

I had a bag of Hershey's Cinnamon Baking Chips in my baking drawer and I was itching to stuff them into something. Anything. But what? Sally's cookies were my inspiration.

You can find these chips in any supermarket. Or online, just click here.

These cookies are incredibly easy to make. The trickiest part is working with the soft dough. I first learned the magic trick of chilling dough from Sally's Baking Addiction. It works. Don't skip that step!

Cinnamon Chip Pumpkin Cookies by Two Food Lovers
Cinnamon Chip Pumpkin Cookies  fresh from the oven, cooling on baking sheet

Gobbling these cookies up for a snack, breakfast, instead of dinner, is even easier. Multiply the recipe if you plan on sharing, but I didn't say you had to share.

Cinnamon Chip Pumpkin Cookies

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 18 cookies

1/2 cup butter
1/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup Hershey’s Cinnamon Chips

For Rolling:
1/4 cup sugar
1/4 teaspoon ground cinnamon

Step 1: In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice.

Step 2: Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth.

Step 3: Pour the wet, pumpkin mixture into the dry ingredients and mix gently with a large spoon or rubber spatula. The dough will be very soft. Ensure that all ingredients are combined. Fold in cinnamon chips.

Step 4: Cover the dough and chill for 30 minutes, or up to 3 days.

Step 5: Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Step 6: Combine the last two ingredients, the additional sugar and cinnamon. Use a cookie scoop to shape dough and drop into cinnamon-sugar mixture. Roll the dough around to coat. Arrange on baking sheets, 1-2 inches apart. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft. If you prefer a softer cookie, remove at 8 minutes. Let bake for 10 minutes if you like a little crispiness to your cookie. Remove from the oven and press a few more chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.

*Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. Cookies stay soft, moist, and chewy stored in an air-tight container at room temperature for up to 1 week.

Cinnamon Chip Pumpkin Cookies by Two Food Lovers

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