Do you remember when the term muffin top referred to a streusel-covered, blueberry-studded breakfast cake and not the unsightly back fat peeking up over your skinny jeans? Well when I describe these cookies as being similar to muffin tops, I mean the former—although if you eat too many they might give you a little bit of the latter—just throw on a long sweater. Its cold outside, no one will notice.
They are big, wide, cakelike cookies, with a soft interior and a hint of sweetness. I always find myself making these this time of year when pumpkin is on my brain—their orange hue embodies the season and they have the perfect amount of spice.
When I was making them yesterday one of my eggs had twins. Aren’t those two little yolks the cutest things you’ve ever seen? I spy a smiley face, please tell me you do too.
I’m not kidding when I say this batter is very wet. I’m convinced these cookies would make really good waffles, cupcakes, muffins, face cream. I was serious about the first three. I left the cinnamon chips out of this batch of cookies for my lactose-intolerant husbando. You can too ’cause if you leave out the chips these cookies are dairy-free! Take that lactose!
PrintPumpkin-Cinnamon Chip Cookies
Adapted from Big Fat Cookies
- Yield: 24 Cookies 1x
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 vanilla bean or 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1 cup mini cinnamon chips or butterscotch chips
Instructions
- Heat oven to 325°F and arrange a rack in the middle. Line two baking sheets with silpat or parchment paper and set aside.
- Combine flour, baking powder, soda, salt, and cinnamon in a medium bowl. Whisk to break up any lumps; set aside.
- Combine eggs, sugar, and oil in a large bowl and whisk until eggs are fluffy and sugar is dissolved, about 3 minutes (you can also do this in a stand mixer with the paddle attachment). Cut the vanilla bean in half lengthwise with a pairing knife. Using the back of the knife, scrape out all the little seeds from inside the bean and put in the bowl with the eggs. (You can discard the bean or put it in some granulated sugar to make vanilla-flavored sugar and use that in cookies, waffles, or other baked goods.)
- Add the vanilla extract (if using) and the pumpkin purée to the eggs and whisk thoroughly to combine. Add the flour mixture and stir until just combined with a rubber spatula or a wooden spoon. The batter will be very wet, more like a muffin batter than cookie dough. Fold in the cinnamon chips.
- Scoop 3 tablespoon-sized mounds of dough onto the prepared baking sheets at least 2 1/2 inches apart. Bake, one sheet pan at a time, for 16 minutes or until golden on the edges and springy in the middle. Let sit on the baking sheet 5 minutes before removing to a cooling rack. Once cool, dust with powdered sugar if desired.
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Hello! I’m going to try making these tonight with some leftover canned pumpkin puree I’ve got. I was looking through the recipe and didn’t see where it called for the vegetable oil that is listed in the ingredients. – Christina
Good call Christina! You can add it along with the eggs and sugar in the first step. I’ll fix the recipe ASAP! Let me know how they turn out!
Thanks Kate, that’s what I ended up doing. Just got the first batch out of the oven, they turned out great! Thanks so much for sharing this recipe 🙂 – Christina