Cinnamon & Chocolate Chip Pumpkin Pie Cookies

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Things have been crazy around here lately.  I know I say this a lot, but after the busy summer, things never really slowed down.

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There has been a ton of weekend travelling, apartment hunting, working, baking, blogging, and I’ve even been interning with Hot Blondies a few times a week as well.  My days have been so packed that I rarely know what day of the week it is.

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I can see the light at the end of the tunnel, though.  As much as I love being busy and doing so many things that make me happy, it is hard to take time and just breathe.  The HB work ends in two weeks, my weekend travel is slowing down (trips only every other week), and we found an apartment.  Moving in a few weeks is just a minor detail.

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In the meantime, this is the kind of cookie that forces me to slow down.  When I grabbed a cookie off the cooling rack, I found myself savoring each bite.  A welcome change to my speed-demon eating that usually has me downing oatmeal/salads/yogurt/sandwiches or whatever else is in front of me in about three seconds flat.  I understand if you no longer want to eat a meal with me.

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The cookie is moist but light; kind of like chocolate chip cookie meets my favorite pumpkin muffin.  Thanks to a hefty serving of cinnamon and chocolate chips, each bite has three complimenting flavors at once.  All of that is a combination that my mouth isn’t used to.  I think I may have to sit down and eat about nine more.

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Cinnamon & Chocolate Chip Pumpkin Pie Cookies

Yield: Makes 5 dozen cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie seasoning
  • 2 cups semi-sweet chocolate chips
  • 1 cup cinnamon chips

Cooking Directions

  1. Pre-heat oven to 350 degrees
  2. In a medium bowl, whisk together flour, salt, baking soda and pumpkin pie seasoning; set aside
  3. Using an electric mixer, beat together butter and sugars until light and fluffy
  4. Beat in eggs and vanilla; beat in pumpkin until well-combined
  5. Stir in dry ingredients just until combined
  6. Stir in chocolate and cinnamon chips
  7. Use a cookie dough scoop or tablespoon to place cookie dough mounds (about 1 1/2 tablespoons each) onto a baking sheet lined with parchment paper about 1 inch apart
  8. Bake 9-11 minutes or until cookies are puffed up and no longer wet
  9. Allow cookies to cool on cooling rack before serving

Source: Picky Palate[/print_this]

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What’s got you slowing down lately?

66 thoughts on “Cinnamon & Chocolate Chip Pumpkin Pie Cookies”

  1. Wow – that sounds absolutely amazing! I am allergic to cinnamon, so I’d have to omit the spices, but there is enough flavor in there that I think they’d be amazing!

  2. Haha I feel like you’ve always been a pretty rational-speed eater when we dine together…but maybe that just says something about how fast I eat. :P

    Oh man these cookies look good. Totally irresistible.

    Yay on the apartment! So excited for you!

  3. I wish I could slow down these days but it seems I never get the chance. These cookies like they would be a nice break – with a giant glass of milk. :)

  4. Hi Lauren,
    I hope you’ll find some time to rest for a little bit. I also hope I’ll find a couple of moments to catch my breath also.
    These cookies look great. Love everything pumpkin this time of the year. Thanks for sharing :)

  5. I recently had some chocolate chip pumpkin cookies that I thought were amazing. Adding cinnamon chips would be amazing.

    Do you have any troubles getting the cookies to stay together because of the pumpkin? Mine were prone to falling apart.

  6. Oh, what a lovely combination of flavors! I’ve only recently realized how well pumpkin and chocolate go together :) I’m glad your life may be going at a more normal pace soon…I can’t believe you even have time to bake (but I’m glad you do).

  7. I’m interested in making a mostly sugar free version of this if possible, and can do so by omitting the cinnamon chips and putting some cinnamon in with the dry ingredients. Can you tell me how much cinnamon would I need for the recipe to work?
    thanks

    1. I’d try using a teaspoon of cinnamon in addition to the pumpkin pie spice. Let me know how they turn out!

  8. I was forced to slow down this past weekend when my iPhone (aka my link to the world via texting, email, Twitter, that old-fashioned thing known as “calling people”) was completely useless overseas. In a way it was actually kind of freeing, though–I definitely felt less stressed/worried about who I’d possibly missed messages from. I had a good excuse! :)

    I would love to continue the off-the-grid pattern and make these as a present…to myself…hahaha. Hopefully my life will slow down a little in the next week or so and that’ll be a possibility! They look so scrumptious.

  9. Oh yuumm. I know what you mean…cause oddly enough I just made some pumpkin chocolate chip cookies a few days ago and could NOT keep from eating them. Yours look excellent, I love the idea of cinnamon chips! I don’t even think I knew those existed.
    Hope you get some more time to relax girl!

  10. Oh, I LOOOOVE this!! squeeeeeeee! Cinnamon chips are SO hard for me to find but I hope I can get them soon b/c I have to make these! I hope life slows down for you–a fast paced life can be so stressful and exhausting. XOXO

  11. These look delicious! Can’t get enough pumpkin this time of year! It’s even hard for me to remember a time when I wasn’t consuming pumpkin on a near daily basis…

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