Cinnamon Chip Pumpkin Cookies

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!

Cinnamon Chip Pumpkin Cookies have unbeatable spiced pumpkin flavor-- so easy with no mixer! Chewy, not cakey!

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
  • Egg-free
  • Buttery
  • Perfectly pumpkin spiced
  • Relatively quick– only 30 minutes to chill the dough
  • Easy to prepare– no mixer required
  • A crowd pleaser

Cinnamon Chip Pumpkin Cookies have unbeatable spiced pumpkin flavor-- so easy with no mixer! Chewy, not cakey!

How to Make Cinnamon Chip Pumpkin Cookies

  1. Whisk the wet ingredients together.
  2. Mix the dry ingredients together.
  3. 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.
  4. 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.
  5. Make the cinnamon sugar coating. Combine the remaining cinnamon and sugar in a small bowl.
  6. Shape the cookie dough into balls. Use about 1 and 1/2 Tablespoons of cookie dough for each.
  7. 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.
  8. 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.
  9. Enjoy!

Cinnamon Chip Pumpkin Cookies have unbeatable spiced pumpkin flavor-- so easy with no mixer! Chewy, not cakey!

Use These 4 Tricks

  1. 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.
  2. 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!
  3. 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.
  4. 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!

Cinnamon Chip Pumpkin Cookies have unbeatable spiced pumpkin flavor-- so easy with no mixer! Chewy, not cakey!

More Favorite Fall Cookies

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Cinnamon Chip Pumpkin Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Seriously unbeatable flavor! And so easy to make with no mixer and minimal cookie dough chilling.


Ingredients

  • 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 (190g) 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*

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Leftover Pumpkin: Use leftover canned pumpkin in any of my pumpkin recipes.
  5. 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.
  6. Special Tools: Glass Mixing Bowls, Whisk, Silpat Baking Mat, Baking Sheet, and Cooling Rack
  7. Adapted from Pumpkin Chocolate Chip Cookies.

Keywords: cinnamon chip pumpkin cookies, pumpkin cookies

Easy cinnamon chip pumpkin cookies that are chewy and soft, without being cakey!

Cinnamon Chip Pumpkin Cookies have unbeatable spiced pumpkin flavor-- so easy with no mixer! Chewy, not cakey!
Cinnamon Chip Pumpkin Cookies have unbeatable spiced pumpkin flavor-- so easy with no mixer! Chewy, not cakey!

162 Comments

  1. Averie @ Averie Cooks says:

    They look awesome! I love cinnamon chips and I love that you rolled them in cinnamon sugar! I would inhale about 4 in 4 minutes 🙂

  2. Andrea | Cooking with a Wallflower says:

    These cookies! I love that you only need a whisk and spatula to make these. And the colors are so gorgeous plus cinnamon and pumpkin sounds like the perfect combination.

  3. I can’t get over those cinnamon chips. I think I was drooling over them in another of your posts. I really think I will need to reside to Amazon as my saviour as the stores here don’t have them. And I just adore this cookies!

    1. Ditto on those cinnamon chips! The things I learn on this blog Sally! Asking for your book for Christmas as books are my favorite Christmas gift. Hoping husband gets the hint so I don’t have to order it myself. But then again, you’re talking to the man who got me an alligator head so I’d better just hurry up and order Sally!

      1. Hahahaha hopefully he will see this comment…!

  4. Looks yum !! Gonna make it cause I’m a pumpkin fan!!

  5. These look like the ultimate fall treat, Sally! Can you believe that I’ve never tried cinnamon chips before? I clearly need to fix this situation asap and I think these cookies are just the place to start!

    1. The cinnamon chips have to be my favorite chips to bake with. The flavor is outstanding. They’re even incredible on their own. Or on top of warm oatmeal. You MUST try!

  6. Jess @ Sweetest Menu says:

    These look magical Sally and just perfect for fall! 

  7. These are so beautiful! Those cinnamon chips are SO good…some of my favorite cookies ever use those along with butterscotch chips, but I actually haven’t used them with pumpkin. These look great!

  8. What do you think about using a pumpkin spice Hershey Kiss in the center of these cookies?

    1. I made those just a few weeks ago! I wasn’t going to post them because they are so similar to these. So yes, it totally works. We all loved them.

      1. Perfect, thanks! Making them today for an after school snack. 🙂

  9. I had to click into this post, because I roasted some pumpkin seeds the other day with cinnamon, nutmeg etc, and this reminded me of them! Don’t the flavours just work?! 

    1. YES! Mouthwatering flavors together.

  10. Could you also use chocolate chips instead of the cinnamon chips?

    1. Yes, of course.

  11. Elaine @ FoodParsed says:

    Cinnamon chips sound like a delicious addition! 

    By the way, the link “any of these recipes” going to https://sallysbakingaddiction.com/category/pumpkin-recipes/ is broken.

    1. Fixed! Thanks for catching that, Elaine.

  12. My copy of your cookbook arrived last night and I was standing in the kitchen looking through it this morning while drinking my pumpkin smoothie! 🙂 It is a beautiful book, Sally – you should be very proud of yourself. Your photography just gets better and better (I hope you ordered Moo cards so you can show off your photography too…just saying…) and your recipes are creative and tempting! I am not sure where I will start…in all likelihood the Chocolate Chip Cookies with Whoppers…because I have an ongoing love affair with those cookies! The fudge looks amazing – I had a very bad experience trying to make it last year but your pictures have convinced me to try it again this year. The toffees are super appealing to me too. Geez…it will be a really crazy holiday baking season with all of these new ideas!

    The Cinnamon Chip Pumpkin Cookies will also happen! I LOVE cinnamon chips… I made your White Chocolate Pumpkin Snickerdoodles last year and they were amazing!

    OK, I think my comment is long enough! 🙂 Congratulations again!!! You should be BEAMING!

    1. Christine, I hope you can try out fudge again because there is NOTHING like it! My favorite is the maple walnut. In fact, that might just be my favorite recipe in the entire cookbook. Can I choose favorites? No? Oh well. If chocolate is more your thing, try the rocky road. Incredible. You’ll love the Whopper cookies too– they give the chewy chocolate chip cookies just a little something extra. 

      Ahhh thank you so much for the compliments and support!

  13. Leah @ Grain Changer says:

    Holy moley I can’t wait to try these, Sally! Cinnamon chips just made it to the VERY TOP of the shopping list for today! 😀

  14. Linda @ Today She Loves says:

    I find it amusing that Walmart carries cinnamon chips, but Target/Kroger/Randall’s do not! Believe me, I’ve checked! I first found cinnamon chips when I first went camping which was around early June/July? Tasted so good! 

  15. Cinnamon chips?! Where have they been all my life! I need to go to the grocery store… is it too late to call in sick and bake?

  16. Lynn @ Fresh April Flours says:

    I can vouch for these being DEEEELISH! Thanks for sharing them with me, Sally! 🙂

    1. Best taste tester.

  17. I do! I have a copy of your new book in my hand! I can’t wait to try your recipes. The one above looks amazing too!

    1. Thanks Jackie!

  18. GUESS WHAT??? My book came yesterday. I kept looking at the tracking info of when it was being delivered. My heart skipped a beat when I saw it was finally here.

    Sally, I LOVED your first book, but honestly this one is giving it a run for its money. I am actually going to buy a candy thermo. today. Your heart and soul is showed from page to page. The one that looks so different and unique is the cookie bark- I have never seen anything like that. A huge congrats to you. P.S. These cookies look wonderful, I just wish Target/my grocery stores sold cinn chips I have tried your chocalate chip pumpkin cookie and last years one too. I know this cookie dough base is amazing. 🙂

    1. Thank you so much for the kind, supportive words Iram. I read this comment twice. Means a ton to me. I’m very proud of what this cookbook became.

      I love this cookie dough base too! At least these cookies are similar to last year’s version– so you can just make those if you can’t ever find those cinnamon chips.

  19. Cinnamon Chip?! I did not even suspect their existence.  Already ordered 3 on Amazon.  Sally you might have just created a cinnamon chip eating monster 🙂  Thank you for the detailed explanation for perfect pumpkin cookies (i am one of those who love to know ins & outs)

    P.S.  Just before getting Sally’s Candy Addiction myself, got a hint that I am getting it as present for my upcoming birthday!

    1. Yessss! Your bday will be extra sweet. Happy early birthday!

  20. Shelby @ Go Eat and Repeat says:

    These cookies look seriously delicious! Congrats on your new book release Sally!

  21. Mary | LOVE the secret ingredient says:

    I’ve never heard of cinnamon chips, but I’ll definitely have to find some now. This looks like such a treat!

  22. How long will the cookies stay fresh/not spoil? I want to send them to my grand-daughter at college but shipping takes 3 days+ and often the soft baked items are moldy by the time she gets them.  Thanks for you help .. and love our recipes

    1. Just read the “whole”recipe and see that you included this information.  Thank you .. I know my grand daughter will thank you too.

  23. I just had cinnamon chips for the first time about a month ago and I’m wondering why on earth it took me so long to try them. I just so happen to have some leftover pumpkin in my fridge right now too, these cookies look like a really good way to use that up…Thanks, Sally!

  24. Stella @ Stellicious Life says:

    These look so perfect for fall Sally! I love the combination of cinnamon and pumpkin. I’ve never tried cinnamon chips, as they are not common where I live, a pity really, because I love evyrthing with cinnamon.

  25. JUST got my cookbook about 10 minutes ago!  Wow! Cannot wait to try these new recipes!!  My mouth watered just looking at them – haha….and these cookies are perfect for this weekend.  It’s supposed to cool down here so chili is on the menu and now cookies for dessert.  And some candy.  Now to choose which one to start with!!

    1. It’s a hard decision! But my eyes (and stomach!) always shoot right to the homemade peanut butter cups. 🙂

  26. I feel like I need to pack up my life and move to America so I can buy all these amazing baking ingredients! I’ve managed to find the pumpkin puree in one UK store but I’m certain ill never find cinnamon chips 🙁 if anyone here knows where I can purchase them in the UK please please let me know 🙂 I love all of your recipes Sally! Keep up the amazing work! Xx

  27. Megan @ Pastry School Dropout says:

    This is perfect!! I’ve had a couple of bags of cinnamon chips lying around and now I can finally use them up. (I’ll just have to make, like, 5 batches 😉 )

  28. (They are $22.65 and then they want $12.05 to ship them). WHOA!

  29. I am in pumpkin HEAVEN right now. How can you not, though?! I think I’m going to make your pumpkin chocolate chip cookies first. My family has a cookie recipe they always use which are SUPER doughy from the pumpkin, so I want to try and get a more cookie… well, cookie. haha!

    1. Try the pumpkin chocolate chip cookies first! Then, these. They’re one of my favorites Laur!

  30. Nicole @ Young, Broke and Hungry says:

    Non-cakey pumpkin cookies are indeed a triumph! I can’t wait to try these with cinnamon chips.

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