Cinnamon Chip Pumpkin Cookies

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

Cinnamon Chip Pumpkin Cookies have unbeatable spiced pumpkin flavor-- so easy with no mixer! Chewy, not cakey!
So, who has received his/her copy of Sally’s Candy Addiction? It’s incredibly surreal that you’re holding the book in your hands this week. A feeling I can’t get over!

Besides getting all hyped up for the cookbook’s release, I’ve been getting the most out of my canned pumpkin stockpile. I made another pan of pumpkin cream cheese swirl bars for my friend to take to work last week and brought today’s cinnamon chip pumpkin cookies to another friend for dessert. That was my third batch of cinnamon chip pumpkin cookies, by the way.

Even though my house is crazy right now with boxes and boxes of cookbooks and empty suitcases ready for packing, I still find the time (and need!) to make repeat batches of pumpkin cookies. If you know anything about me by now, you know I over-obsess about pretty much everything in life. No exception here. Or here.

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

Hopefully you’re familiar with my non-cakey pumpkin cookie phenomenon by now. If not, let me rewind to 2013 when baking the perfect pumpkin chocolate chip cookies ruled my life. I baked about 12 batches of pumpkin cookies before finally landing on a combination of ingredients that produced a chewy, soft pumpkin cookie without a cakey texture. And do you know what that felt like to me? In my very crazy baker world? TRIUMPH! Like winning the Superbowl or lottery or whatever normal people associate with the best day ever.

Since then, my pumpkin chocolate chip cookies have taken pumpkin lovers’ worlds by storm. In fact, I even created a second version of the cookies last year known as my White Chocolate Pumpkin Snickerdoodles. And with another new Fall season comes version #3. Cinnamon chips!

Cakey Pumpkin Cookie Problem

Pumpkin is gloppy. How appetizing is that sentence. But seriously, pumpkin is approximately 90% water by mass and with this excessive moisture comes a cakey texture in pumpkin baked goods. Think about cake batter. It’s a lot more wet than cookie dough, right? That’s what you want for cake! But for cookie dough, we need something a little more firm and dry. Adding a bunch of flour won’t do the trick, so there’s a couple unique things I do when I make pumpkin cookies.

First, I took what I learned from creating my Chewy Chocolate Chunk Cookies: melted butter is key to creating a chewy cookie texture. So let’s melt the butter, not cream it, in this pumpkin cookie dough. Second, I began thinking about eggs. What is the purpose of eggs in a cookie recipe? A lot of things, actually: binding, tenderizing, moisture. These are all roles that pumpkin puree plays in baked goods. So, a couple years ago, I decided that pumpkin can replace the eggs in my pumpkin cookies.

And the rest is history!

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

For this year’s version, I replaced the chocolate chips with cinnamon chips. Are you familiar with them? I like Hershey’s brand. I can always find them at my local grocery store, but sometimes only see them on shelves during the holiday season. Look out for them– you can always find them on Amazon too.

For added flavor… and obviously for looks, too… I roll the cookie dough balls in a mix of cinnamon and sugar. Who doesn’t prefer cookies with a little sparkle? Before baking, make sure you slightly press down the cookie dough balls. This helps them begin to spread. See that photo above? Just a little flattening.

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

The three best parts of these pumpkin cookies?

(1) No mixer. A whisk and rubber spatula do the trick.

(2) Minimal dough chilling– only about 30 minutes.

(3) Make-ahead friendly. The pumpkin flavor in these cinnamon chip pumpkin cookies is much stronger on day two. You know how banana bread’s flavor is glorified after a day or two? Same thing here. Because of this, today’s pumpkin cookies are perfect for making 1-2 nights before you need them. Cinnamon chip pumpkin cookies for the win!


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


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 (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*


  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.


  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. But no fret if you can’t find them– they’re sold on Amazon for relatively cheap for a pack of 6.
  4. Leftover Pumpkin: Use leftover canned pumpkin in any of these recipes.
  5. 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 | Libby’s Pure PumpkinCinnamon Chips | Pumpkin Pie Spice | Silpat Baking Mat | Baking Sheet | Cooling Rack
  7. Adapted from Pumpkin Chocolate Chip Cookies.

Keywords: cinnamon chip pumpkin cookies, pumpkin cookies

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. And upload a photo of your copy of Sally’s Candy Addiction with hashtag #sallyscandyaddiction. I can’t wait to see my new book in your kitchen! ♥ 

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!


  1. 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. 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!

  4. 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!

  5. 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!

    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.

  6. 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?! 

  7. Cinnamon chips sound like a delicious addition! 

    By the way, the link “any of these recipes” going to is broken.

  8. 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!

  9. 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! 😀

  10. 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! 

  11. 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.

  12. 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!

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

  14. 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.

  15. 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!

  16. 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.

  17. 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!!

  18. 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

  19. 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 😉 )

  20. I am SO glad I came across this post! I have made pumpkin cookies before and hated how they always turned out cakey. I can’t wait to try this recipe without eggs and melting the butter! There has got to be a better price out there though for the cinnamon chips. They’re $34.70 for six of them on that Amazon link. Yikes!

  21. 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!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally