Cinnamon Chip Pumpkin Cookies
38 Comments
Posted: 09/25/13
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Cinnamon Chip Pumpkin Cookies ~ Soft, Chewy Pumpkin Cookies Stuffed Full of Cinnamon and White Chocolate Chips!
Today I’m baking for a cure! I’ve partnered up with OXO for their Bake A Difference campaign in support of Cookies for Kids’ Cancer. This is a non-profit organization that was founded by two OXO employees that were inspired by their son’s battle with cancer. OXO is donating $100 to Cookies for Kids’ Cancer for ever blog post that is dedicated to this campaign for the month of September.
Not only are they donating money for this post about these amazing Cinnamon Chip Pumpkin Cookies they are taking it a step farther by donating 25 cents per specially marked items in support of pediatric cancer. They have pledged $100,000 to Cookies for Kids’ Cancer in 2013. Please be on the lookout for specially marked OXO products at participating retailers and do you part in supporting this wonderful cause!
For my post I decided to break into the fall cookies and whipped up this amazing cookie, Cinnamon Chip Pumpkin Cookies. It’s a soft, chewy cookie loaded up with cinnamon and white chocolate chips in every bite. It truly brings in fall in the best way possible. You can’t go wrong with these cookies so get to work!
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Contents
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Cinnamon Chip Pumpkin Cookies #OXOGoodCookie
Cinnamon Chip Pumpkin Cookies ~ Soft, Chewy Pumpkin Cookies Stuffed Full of Cinnamon and White Chocolate Chips!
dozen
Ingredients
- 1 c. butter softened
- 3/4 c. sugar
- 3/4 c. packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 c. all-purpose flour
- 1 c. quick-cooking oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 c. canned pumpkin
- 3/4 c. cinnamon chips
- 3/4 c. white chocolate chips
Instructions
- Cream butter and sugars in mixing bowl until light and fluffy. Beat in egg and vanilla.
- In a separate bowl combine the flour, oats, baking soda and cinnamon. Stir this mixture into creamed mixture alternately with pumpkin. Fold in cinnamon and white chocolate chips.
- Drop onto greased baking sheets. Bake at 350 degrees for 13-15 minutes or until edges are lightly browned. Cool on baking sheet for 2 minutes. Remove to wire racks to cool.
Nutrition Information
Serving: 1, Calories: 1950kcal (98%), Carbohydrates: 273g (91%), Protein: 28g (56%), Fat: 85g (131%), Saturated Fat: 50g (313%), Cholesterol: 180mg (60%), Sodium: 817mg (36%), Potassium: 926mg (26%), Fiber: 14g (58%), Sugar: 133g (148%), Vitamin A: 10780IU (216%), Vitamin C: 2.7mg (3%), Calcium: 240mg (24%), Iron: 12.5mg (69%)
Recipe adapted from: Taste of Home
Looking for more Pumpkin?
Cinnamon Frosted Pumpkin Cookies are Soft, Chewy Pumpkin Cookies Topped with Light and Fluffy Cinnamon Frosting!
Suzze says
Just made these cookies. They are yummy! Made just the amount you said (I actually got 50). My co-workers will love me tomorrow. Thanks for the recipe.
Julie Evink says
So glad you enjoyed them!!
Shari Barnes says
Hey girl! Wanted to let you know that I shared these in my Pumpkin Round Up on my blog today! 🙂
Julie Evink says
I saw that. Thanks!
Lindsay says
My sister just had a baby and I thought these would be a yummy treat to take to her and husband for their first day at home. I just finished making two batches and for some reason mine did not spread and don’t look like yours. Wasn’t sure why? I followed the recipe exactly. I’m thinking it could be my oven, but just wanted to see if anyone else had any suggestions? I tasted one and they have a great taste! They are just not flat and not as chewy, but more fluffy. The batter was very soft…not doughy at all.
Julie Evink says
This is going to seem odd but did you buy a name brand butter or off brand? My aunt made a batch of cookies and had problems like this with an off brand. Just thought I’d ask! It could be a multitude of things though. Was the butter softened or actually melted? Type of baking sheet, differences in oven, etc. 🙂 Did you chill your dough? Usually that doesn’t spread as much if it’s chilled.
Lindsay says
I know what i did! =) I put a whole can of pumpkin in the batter instead of 1 cup. My bad! They still turned out with a great taste…my sister and brother in law loved them, my coworkers loved them, and my parents loved them. They were just a little more pumpkiny and fluffy. Next time I’ll do it with just a cup.
Julie Evink says
Haha to funny!
Laura Dembowski says
These cookies are so fall appropriate! Love the addition of cinnamon chips!
Julie Evink says
Thanks so much Laura!
Sheena @ Hot Eats and Cool Reads says
These look so good! I love cinnamon chips!
Julie Evink says
Thanks so much Sheena!
Jocelyn @BruCrew Life says
What an absolutely perfect fall cookie! I love those cinnamon chips!!! They do look chewy and delicious!!!
Julie Evink says
Thanks Jocelyn!
Teresa says
This looks so wonderful I’ve pinned it!
Julie Evink says
Thanks Teresa!
Karly says
Great fall cookies! Thanks for linking up with What’s Cookin’ Wednesday!
Julie Evink says
Thanks Karly!
Cathy@LemonTreeDwelling says
Yum! I love all the delicious ingredients in these! I could polish off WAY TOO MANY!!
Julie Evink says
I may have done that exact thing…
Lisa @ Wine & Glue says
Such a good cause Julie! And such good cookies!!
Julie Evink says
Thanks Lisa!
Tina @ Tina's Chic Corner says
The cinnamon chips are an awesome addition to pumpkin cookes! Love. 🙂
Julie Evink says
Thanks Tina!
Tanya says
Oh my Julie, these are filled with the yummiest flavors!! Bag them up and send them to me please!
Julie Evink says
Thanks Tanya!
Dina says
sounds yummy!
Julie Evink says
Thanks Dina!
Melissa says
These look really yummy. I’m a huge fan of the chewy cookies- and these look ultra chewy 🙂 Thanks for adding a good pumpkin cookie recipe to your site.
Julie Evink says
They are! Chewy is a must in my book!
Stephanie @ PlainChicken says
A great cause and a great cookie!