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!

Print

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. 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!

166 Comments

  1. Your Candy Addiction cookbook arrived yesterday! I curled up on a chair and felt like I was reading a letter from a friend! I was so touched when I read the Dedication page and realized that you dedicated this book to “us!” My two daughters and I are looking forward to meeting you this Sunday at King of Prussia Mall. Your name is a household word now… When I try a new recipe and say it’s “from Sally,” my family knows it’s going to be great! By the way, I immediately printed out today’s blog recipe for Cinnamon Chip Pumpkin Cookies. Not only that, I baked those yummies late this afternoon. They are still cooling on the counter, as you said the longer they cool, the chewier they will be. We’re like vultures, waiting to eat them… OK, I think it’s time! See you Sunday! Thanks for the great recipes and another wonderful cookbook!

    1. So happy you already made these cinnamon chip pumpkin cookies! I know you’ll love them. See you Sunday Donna. I can’t wait to meet you!

  2. This is the exact recipe I was looking for! I’m going to try this recipe with butterscotch chips. Thanks Sally! See you in KOP at your book signing!

  3. I made these tonight with cinnamon chips i found.  Wow!!!  They taste amazing! I am so glad they’re chewy and not cakey.  Love you Sally!

  4. Hi Sally! I’m Sally too and I’ve been reading your blog and baking from it for quite a while now and it’s been so fun. It’s not very often you come across another 30 year old Sally these days! 

    Anyways, I’m starting to realize my calphalon baking sheets I got for my wedding years ago are not cutting it anymore and I’d love to know if you have any cookie sheet recommendations. Your cookies always look perfect (especially these pumpkin ones!). What kind do you use?

    Thanks for your help! I’d love to meet you someday… Maybe when you stop by Seattle!

  5. The cinnamon chips made by Hershey contain PARTIALLY HYDROGENATED OILS !!!  You be getting them from King Arthur Flour website. 

  6. Considering the fact that the dough does not use eggs, I’d be tempted to just eat the unbaked dough balls. I love raw doughs/batters so much better than the final product!

  7. These sound dangerously addictive. Being a lover of everything pumpkin and spice, I can’t wait to give them a go! Although I have been unable to buy cinnamon chips in Australia, I found a recipe to make a version of them (not so uniform and pretty). I’ll give that a go and report back about the result.
    FYI, while searching for a Hershey’s supplier, I came across a post that said Hershey’s Cinnamon Baking chips don’t even have any real cinnamon in them. Sacrilege! (Nevertheless, if I could find them, I would probably buy them! 🙂
    PS I made Pumpkin French Toast for breakfast last weekend and OH MY GOODNESS! I absolutely LOVED it! Luckily I made a reduce quantity or I might have been eating it all day! Cheers.

      1. I made the cinnamon chips which I guess are just super charged cinnamon toffee. I think putting 2/3 cup of bits in the dough was too much. The bits melted in the cookie & I ended up with extra soft odd shaped cookies. I had also chilled the dough over night which may have softened the chips. Nevertheless, they tasted pretty good.  I’ll try again with less cinnamon bits another time. Any suggestions? I can’t get butterscotch chips here either & Nestle discontinued Caramel Chips (due to lack of sales. I should have bought more!) ☺

  8. I love your chewy pumpkin chocolate chip cookies, so I can’t wait to try these ones! I was eating the chocolate chip ones for breakfast last year (insert emoji of monkey covering his eyes).

    AND, I ordered my book and it should be here this weekend! Can’t wait to start candy making 🙂

  9. Hi Sally! I’m a pumpkin addict like you, and when I saw these cookies, my jaw literally dropped. While it was open, I stuffed one of these cookies in there. YUM! <3 Can't wait to finally meet you on Sunday at King of Prussia Mall!

  10. Congratulations on the new book. These cookies look ridiculously good and I like the “gloppy” solution that you came up with. Nice! 

  11. I have my dough chilling right now.  I have never made anything with cinnamon chips and bought them on a whim last week.  So glad I did!  They are great alone and I “checked” the dough before chilling it and the combo of pumpkin and cinnamon is awesome!  Can’t wait for the finished product!

  12. Oooh, cinnamon chips, what a great idea! Cannot wait to try these. They’re to make my coworkers very happy, too! 

  13. Made these last night…dough with the chips is deeelishhhhhh!!! I’ll admit, I was a little skeptical about the results with no egg…they were the perfect prelude to fall baking.

  14. Hi Sally!  I made these cookies Tuesday night.  They are AWESOME!!!  I did have a problem though – not a single cookie stayed in one piece.  They all crumbled.  Any ideas why?  Maybe I shouldn’t press them down as much?

    1. Hmm. Really? Do you think you used a little too much flour? Did the cookies spread at all? If you make them again– maybe don’t press them down at all.

      So happy you love their taste!

      1. I weighed the flour and they did spread a lot.  I will definitely be making them again soon.  I won’t press them down and let you know how they turn out.  Thank you for the suggestion!

  15. I just made these cookies. Love them! It was my first time using cinnamon chips. Next time I will half the amount of the cinnamon/ sugar mix used to roll the cookies in before baking. Maybe I did it wrong, but I didn’t need that much. I can’t wait to try the pumpkin chocolate chip next!

  16. WOW! These cookies are the most moist, delicious, autumn-inspired treat around. Incredible. I am a special education teacher. My students and I bake treats and sell them to the teaching staff once per week. These were an absolute hit today! Thank you so much for your recipes, the science behind the baking and your willingness to share with us. Your recipes never fail to amaze and impress us. 
    Sincerely,
    Kristin

    1. Thank you so much for taking the time to report back, Kristin! I’m so happy you all enjoyed the cookies. And the process of baking them too!

  17. Hi Sally,

    Just pulled these bad boys out of the oven – they smell fantastic! Wanted to do a “test batch” before our Thanksgiving here in Canada 🙂 Headed to a spin class now so I can justify eating the entire batch later this evening…because judging from the dough alone – these are going to be an absolute hit!

    Thanks girlie! 

  18. Can’t wait to make these cookies. Since you changed the recipe to accommodate the pumpkin, can this dough be frozen and still bake up well? Since it’s just for me, I like to mix a batch, bake a few and freeze the rest for later.

  19. I just made these and my house smells AMAZING!!!  I doubled the batch and froze half. They taste awesome right out of the oven so I cant wait to eat one tomorrow. The only thing I did different is when I made the pumpkin pie spice mix, I left out allspice (I’m allergic) and added ground ginger. So good, and I won’t throw up all night! 

    I did have to go to Wal-Mart for the cinnamon chips, so thanks a million. I avoid them in general but took my daughter. $83 later………

  20. Sally,

    These sound delicious and hope to try them the next time the weather turns cool again.  Do you think the recipe would work using a sweet potato mash in place of the pumpkin mash?  I don’t mind pumpkin but others in my house are more a fan of sweet potato bakes this time of year.  I may just try it out anyway but was wondering if you had any thoughts or advice beforehand!

    Thanks.

    1. Ben, I’ve never tried my pumpkin cookies with sweet potato mash. I don’t think there would be an issue. I would pat the mash as dry as you can before adding it to the recipe, though. Let me know how it goes.

  21. Hi, random question, what brand of cinnamon do you recommend? I’ve been dissatisfied with the Kirkland brand recently, too artificially Red Hot tasting 

  22. Hey Sally,

    Just a heads up that your site isn’t optimized for phones. I made this recipe (chilling right now!) and wanted to use my phone in to look it up in the kitchen.

    When I go to the menu, I was unable to scroll down to ‘cookies’, and the search does not work either (no text show up)

    Lovely cookies though!! 🙂

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