Dark's Kitchen

2 1/2 C all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
3/4 C butter, at room temperature
1/2 C granulated sugar
1/2 C packed brown sugar
3/4 C pumpkin (canned pumpkin)
1 large egg
2 tsp vanilla extract
1 C cinnamon chips

Cinnamon Sugar Topping:

1/4 C granulated sugar
2 tsp ground cinnamon


Preheat oven to 350 F degrees.

Line two baking sheets with Silpat baking mats or parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.

Set aside.

Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes.

Add pumpkin, egg, and vanilla. Mix until combined, about 3 minutes.

Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.

In a small bowl, mix together sugar and cinnamon (topping).

Shape 1 Tbsp of dough into balls and roll in cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.

Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Note: You can usually find cinnamon chips at the grocery store, but if you can't find them, you can always order cinnamon chips from Amazon.
Pumpkin Cinnamon Cookies
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