Ok, so I’m not normally a big fan of pumpkin.
Yeah, I know. Blasphemy. Especially considering that I grew up just a town over from the Libby’s Pumpkin headquarters. The Morton Pumpkin Festival is one of the biggest happenings (ok…maybe the biggest happening) (ok…basically the only happening) in the area all year. And yet…pumpkin just isn’t my favorite thing.
Here’s the thing: Most “pumpkin” foods don’t actually taste like pumpkin. They just taste like pumpkin pie spice.
Pumpkin pie spice ≠ pumpkin.
This year, though, pumpkin and I are back on speaking terms. Thanks to a soon-to-be-shared cake recipe I was working on, I had some leftover pumpkin puree in my fridge and decided to reincarnate my popular Sweet Potato Cookies in the form of Pumpkin Cinnamon Chip Cookies. Thanks to a heaping cup of pumpkin puree in the batter, these cookies really are pumpkin-y. A bit of maple syrup gives them sweet maple notes. And the cinnamon chips…ohhhh, the cinnamon chips. They’re just glorious. They create little heavenly pockets of cinnamon in which I want to curl up and sleep. I want to put them in everything I make forever and ever, amen.
Now, the thing about these cookies is that they are actually, dare I say it…almost good for you. Let’s evaluate, shall we? Half whole wheat flour. A cup of pumpkin puree. A scant 1/4 cup of oil. Dried cranberries. In fact, this is basically a muffin batter in cookie form; you could make this recipe into muffins if you so desired. I, personally, like eating cookies for breakfast. It makes me feel like a rebellious badass.
I need to get out more.
Now, for something really cool: Right now, you have the opportunity to Bake a Difference with OXO! Our friends over at OXO have a line of baking tools that are benefitting Cookies for Kids’ Cancer. For every specially marked item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products at participating retailers.) The products will have the following image on the label:
That’s right. Making these cookies is also making a difference. How great is that?! And I have to tell you, OXO has some great products that they are including in this campaign. There is really something about this 6 piece measuring cup set that I just can’t get enough of. I think it’s the grippy handle. Or the fact that they easily snap on and off of their little ring. Or the fact that the set includes 2/3 and 3/4 cup sizes.
So buy, buy, buy and bake, bake, bake. ‘Tis the season, after all.
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Connect with Cookies for Kid’s Cancer on:
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*In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
During the month of September, OXO will donate $100 to C4KC for each blog post dedicated to this campaign. I received samples of specially-marked products as part of the campaign, but received no other compensation for this post. All opinions are my own and simply reflect my desire to support a worthy cause!
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 eggs
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1/4 cup + 1 tablespoon cinnamon chips
- 1/2 cup dried cranberries optional
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- In a large bowl, whisk together the flours, baking powder and soda, salt, and nutmeg.
- In a medium bowl, whisk together the eggs and sugars until thick and pale. Whisk in the syrup, oil, vanilla, and pumpkin until well combined.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the cinnamon chips and dried cranberries (if using).
- Spoon dough, by heaping tablespoonfuls, onto prepared cookie sheets two inches apart. Bake for 10 to 12 minutes, until puffed and lightly golden around the edges. Allow to cool for a few minutes on the baking sheet before removing to a wire rack to cool.
- Cookies will last, well wrapped, at room temperature for about 4 days.
I really want these. I had planned on making the cake for the potluck Sunday, but that doesn’t appear to be in the cards. I’m betting by the first of the week, that maybe Daddy can handle these. He’ll have a few pounds to put back on by then. I don’t see that I have to worry about them lasting four days, though. 🙂
What, you don’t have a pumpkin tattoo? Sorry, we can’t be friends 😉 These cookies are like little puffs of joy. I’ll take 7!
Nope, sorry. All of my tattoos are sweet potato-related. 😉
These look like perfect little soft pumpkin pillows. I want to eat six and curl up and take a nap on a seventh. Yum! And I love that they include cinnamon chips…I always have them in the pantry but I’m never quite sure what to throw them in.
I am wondering what they would do for banana bread… 😉
I just bought cinnamon chips for the first time and I’m pumped to try them! Also I will try not to hold it against you that you don’t love pumpkin… pumpkin pie might be my favorite dessert… love u anyways 🙂 These sound delish girl!
You’re gonna be obsesssssed. Took me a while to use mine because I wasn’t sure what to put them in. Now I’m thinking scones are next. *Swoon*
I like pumpkin pie but not usually other pumpkin things-this may be an exception, these cookies look so prettyyyy
Exactly! Pumpkin pie is the usual pumpkin exception (though I still prefer sweet tater pie, but that’s another story).
Your post had me cracking up. Pumpkin pie spice does not equal pumpkin. I’m so glad you mentioned this, as cinnamon’s cinnamon, no matter if pumpkin is present or not 😉 LOVE that you’re baking for a cause, my dear…and LOVE your pumpkin cookies. I want to rest my cheek on them 😉
These are the cutest looking cookies ever. I love how puffy they are. I have never used cinnamon chips before but I am thinking I need to add them to my pantry staples just in case. Also, the whole pumpkin thing…. I get it. I am right there with you. I don’t mind pumpkin but I am not as crazy about it as other bloggers. I will take apple cinnamon over pumpkin any day!
Oh, seriously, get some cinnamon chips STAT. You’re gonna love them. They’re becoming a serious obsession for me.
These look so good! I love pumpkin, but I definitely agree that a lot of pumpkin desserts just taste like spices. I need to find some of those cinnamon chips!
You are so right that a lot of pumpkin foods don’t even taste like pumpkin. I bet these cookies change that! They look wonderful! Love the additions of maple syrup and cinnamon chips!
Yay! Fall brings all the pumpkin recipes! These look so soft and delicious!
Could I use coconut oil? If so, how much?
Hi Deb- yes, you could definitely sub the same amount of coconut oil!
It’s good to hear I am not the only one! I like pumpkin pie and that is it. But I have grown to love pumpkin chocolate chip cookies! These look delicious!! I am new to your site and love it already! 🙂
Thanks, Annie! I’m so glad to have you here!
Just bought a bag of cinnamon chips! This is perfect! Thanks for the recipe.
YUMMMMMMMMMMM. Totally want to GF-ify these babies. Your writing never ceased to make me chortle, also. Miss you on Mondays – hope to see you soon!
Yum! Definitely trying these Stephie! I actually just got a few cans of pumpkin in the mail from Mackenzie over at Susie Freaking Homemaker so I’m searching for pumpkin recipes. This one sounds fantastic – can’t get cinnamon chips here but I think I’ll use white chocolate chips and add a tsp of cinnamon into the batter. What do you think? Thanks hon! xx
That sounds like a great adaptation! Let me know how they turn out!
I was wondering on the maple syrup if I need to use pure maple syrup or could I use, for instance, Mrs. Butterworth or just substitute with extra sugar and maple flavoring? Pure maple syrup here is very very expensive and I can’t afford it. Thank you for posting these awesome recipes. Oh and I’m right there with you on the cinnamon chips. I love just grabbing a handful out of the bag and eating them that way and I, even adore the smell when you open the bag. They need an air freshener that smells just like that.
Hi there- I always advocate using pure maple syrup whenever you can. I find that the extra money is always worth it when it comes to the flavor and quality of the final product.
Cookies for breakfast sounds wonderful to me!! In all seriousness, these do look fabulous. Thanks for linking them up with us at Foodie Fridays!