“Pumpkin Cinnamon Nut Cookies”

Fall is upon us and I’m so ready to start fall baking. Not that I want to rush summer away but it’s the fall flavors I hear calling my name. Fall decorations are in every store right now. August was barely over and I started seeing fall inspirations. So try out these delicious Pumpkin Cinnamon Nut Cookies to put you in a fall mood. This is an easy recipe which your kids can even help you bake. A perfect warmly spiced cookie for potlucks and fall parties.

Pumpkin Cinnamon Nut Cookies

Made with canned pumpkin puree (read here for using fresh pumpkin) and cinnamon chips for that extra pop of warm cinnamon spice. This cookie is soft in texture as they remind me of a cookie my Dad would make for my sister and I as kids. Toasted pecans are mixed in the dough for more nut flavor. Toasting your nuts before baking concentrates the oil in nuts giving them more flavor and removing the raw taste. Unless a recipe asks you not to toast, I almost always let my nuts spend a little time in the oven and cooling before adding to my recipes. You may wonder you never used this little trick for adding toasty nut flavor to your baked goods and sauces. So now is the time to start. To top them off, these cookies are sprinkled with Turbinado sugar for a sugary accent.

Pumpkin Cinnamon Nut Cookies

To toast nuts in any recipes, spread nuts in a single layer on a baking sheet pan and place in a 350 degree oven. Toast for about 5 – 8 minutes depending on whether chopped or halves. Stir at the halfway point being careful not to let them burn. If you burn them, start all over because they will have a burnt taste. YUCK!

Run to the market and grab the ingredients for Pumpkin Cinnamon Nut Cookies. You may have most of the staple ingredients in your pantry. So get to baking and have these easy kid-friendly fall treats for after school snacks or lunches for the whole family. Happy Baking!

Pumpkin Cinnamon Nut Cookies

 

Pumpkin Cinnamon Nut Cookies

5 cups all-purpose flour

2 t. baking soda

1 t. baking powder

1 t. salt

4 t. ground cinnamon

1 t. ground nutmeg

1/2 t. ground ginger

1/2 t. ground cloves

1 1/2 cups butter, softened

1 cup granulated sugar

1 cup light brown sugar

1 1/2 cups canned pumpkin puree or fresh pumpkin puree

2 large eggs

4 t. vanilla extract

1 bag (10 oz.) Hershey’s Cinnamon chips

1/2 cup chopped walnuts, toasted

1 cup chopped pecans, toasted

Cinnamon Sugar Sprinkle

1/2 cup Turbinado sugar

4 t. ground cinnamon

Preheat oven to 350 degrees. Line two – three cookie sheets with parchment paper and set aside.

In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Using a stand mixer, cream butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add pumpkin, eggs, and vanilla and mix until combined, scraping down sides, about 3 minutes. Gradually add in dry ingredients, mixing until just combined. Stir in cinnamon chips and nuts.

In a small bowl, mix together Turbinado sugar and cinnamon. Using a scoop or flatware teaspoon, drop 1-inch cookies 2-inches apart on prepared cookie sheets. Flatten cookies slightly and generously sprinkle with Cinnamon Sugar Sprinkle.

Bake 12 minutes or until lightly browned around edges. Let cookies cool 2 minutes on cookie sheet then remove to cooling racks to cool completely.