These cinnamon chip pumpkin cookies are everything we love about fall in cookie form. They’re perfectly spiced, chewy not cakey, and require minimal dough chilling. The cinnamon sugar coating adds unbeatable flavor and sparkle!
If you’ve ever tried my recipe for pumpkin chocolate chip cookies, you know they’re chewy, not cakey. They’re a hit with readers around the world and I, too, love them, baking 3-4 batches every fall. Today’s cinnamon chip pumpkin cookies recipe is a variation of those beloved cookies. We start with the same pumpkin cookie dough (also used for my pumpkin snickerdoodles!), but use cinnamon chips instead of chocolate chips, and dunk each into cinnamon sugar before baking. They’re bursting with fall flavor!
These Cinnamon Chip Pumpkin Cookies Are:
- Soft-baked yet still chewy
- Perfectly pumpkin spiced
- Relatively quick– only 30 minutes to chill the dough
- Easy to prepare– no mixer required
- A crowd pleaser
How to Make Cinnamon Chip Pumpkin Cookies
- Whisk the wet ingredients together.
- Mix the dry ingredients together.
- Combine the wet and dry ingredients. Fold in the cinnamon chips. The dough will be very soft. They may not stick to the dough because of the melted butter, but do your best to evenly dispersed them throughout the dough.
- Chill the cookie dough. Cover the dough tightly and place in the refrigerator for at least 30 minutes. See my recipe note if you plan on chilling the dough longer than 30 minutes.
- Make the cinnamon sugar coating. Combine the remaining cinnamon and sugar in a small bowl.
- Shape the cookie dough into balls. Use about 1 and 1/2 Tablespoons of cookie dough for each.
- Roll each dough ball generously in the cinnamon sugar mixture. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
- Bake. These cookies take 8-10 minutes to bake. The cookies will look very soft and underbaked– any longer in the oven and they’ll dry out.
Use These 4 Tricks
- Blot the Pumpkin: This first trick is actually optional, but I find it remarkably useful when I make pumpkin oatmeal cookies. Using a paper towel, blot out some of the pumpkin’s moisture so all that’s left is the flavor. See photo below. Use the blotted pumpkin in the cookie dough.
- Melted Butter: As you know from chewy chocolate chip cookies, melted butter makes cookies ultra chewy. Instead of creaming butter and sugars together, start with melted butter and whisk in the sugars. You don’t need a mixer!
- Skip the Eggs: What is the purpose of eggs in a cookie recipe? They bind ingredients together, tenderize the texture, and add moisture. After some experimenting, I cut out the egg completely. Pumpkin replaces the eggs in this recipe.
- Give it Time: Let the cookies cool on a cooling rack for awhile. They’re delicious warm from the oven, but I find both their chewiness and flavor amplify over time. Sometimes I even leave them uncovered on the cooling rack overnight. The next day, they’re chewier and more flavorful. That being said, this is an awesome make-ahead dessert recipe!
More Favorite Fall Cookies
- Maple Brown Sugar Cookies
- Apple Cinnamon Oatmeal Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Caramel Apple Spice Thumbprints
- White Chocolate Chai Snickerdoodles
- Pumpkin Oatmeal Cookies
Seriously unbeatable flavor! And so easy to make with no mixer and minimal cookie dough chilling.
- 1/2 cup (115g) unsalted butter
- 1/4 cup (50g) packed light or dark brown sugar
- 1 cup (200g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon pumpkin pie spice*
- 2/3 cup (120g) cinnamon chips*
- Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the cinnamon chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days3. Chilling is mandatory.
- Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
- Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more cinnamon chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
- Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.2 Allow to come to room temperature and continue with step 3. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- Pumpkin Pie Spice: Instead of pumpkin pie spice, you may use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice.
- Cinnamon Chips: I use Hershey’s Cinnamon Chips. If you can’t find them: I always see them in the baking or seasonal aisles in Walmart and grocery stores in the fall-winter months. My grocery carries them year-round in the baking aisle.
- Leftover Pumpkin: Use leftover canned pumpkin in any of my pumpkin recipes.
- Dough Chilling: If you are chilling the pumpkin cookie dough for longer than 30 minutes, the cookie dough will likely have to sit on the counter at room temperature for at least 15 minutes before scooping/rolling because it will be quite cold and solid. The amount of time it needs to sit at room temperature depends on how long the dough has chilled. If I chill my cookie dough for around 24 hours, I let it sit at room temperature for about 25 minutes.
- Special Tools: Glass Mixing Bowls, Whisk, Silpat Baking Mat, Baking Sheet, and Cooling Rack
- Adapted from Pumpkin Chocolate Chip Cookies.
Keywords: cinnamon chip pumpkin cookies, pumpkin cookies