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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 on an orange plate

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

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!

2 images of cookie dough balls in a bowl of cinnamon sugar and cookie dough balls on a silpat baking mat

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

More Favorite Fall Cookies

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cinnamon chip pumpkin cookies on an orange plate

Cinnamon Chip Pumpkin Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 18 cookies 1x
  • 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 (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*


  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.
  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

cinnamon chip pumpkin cookies

Reader Questions and Reviews

  1. I love these cookies so much! I couldn’t wait for Fall to (finally!) roll around so I could make these again. I made a double batch yesterday – they were a hit at our Bible study last night and even more so at my husband’s work this morning.  He said they were almost all gone before he could make it to the break room! Thanks for making me look good with your amazing recipes! 🙂

  2. These cookies are AMAZING! My children and I are so excited to make them again. We roll the chilled dough in grated Abuelta chocolate that is used for making Mexican hot chocolate. It is great because it has the sugar and cinnamon, I’m sure the students will love them! 
    Thank you so very much, this is such an easy and delicious recipe! 

  3. I have now made these 3 times and my husband said they are the best cookies I’ve ever made! I couldn’t find cinnamon chips so I have used both salted caramel chips and butterscotch chips and they both turned out great! Also, I took it one step further and browned the butter (I love any opportunity to used browned butter!) So yummy! Thanks for the great recipe! It’s definitely a keeper!

  4. These were really yummy! I doubled the recipe with no issues for a total of 36 cookies. I would recommend baking the cookies on the middle or upper-middle rack. The pan that I baked on the lower-middle rack spread more and did not keep their puffed, sugarcoated appearance.

  5. These are wonderful! Exactly what I crave in a cookie, crisp outside with a gooey center. Not a huge fan of cinnamon but love the chips. Delicious! Thank you! Craving them all the time!

  6. These cookies are absolutely delicious and so very unique! Unfortunately, this last time I made the cookies they turned out too dry. I measured everything very carefully, but clearly something went wrong. I still have dough in my fridge. Is it possible to add more pumpkin to help change the consistency to be chewier? Any suggestions?

  7. Hi sally, i prepare your receipt and love the flavor, but i have a “problem”, when i take out yhe cookies from the oven they are crunchy but a little latter they start to get soft, the flavor is still awesome but they are too soft for my taste 🙁 can i gix it in some way?
    Thank you!

  8. These have become a quick favorite in our house! I have made 3 double batches in the last few weeks for a number of activities (and some to just enjoy!). The double batch is perfect for one bag of cinnamon chips! Another great recipe, Sally!

    Note for others: I barely need half the sugar/cinnamon combination to coat all the cookies. (So for a double batch, I use what is noted in the original recipe.) In my oven, 11-12 minutes seems to be the perfect bake time!

    1. Hi Katie! Butterscotch chips are a wonderful substitute. I can usually find cinnamon chips around the holidays in the season section of the grocery store, if that helps.

  9. Just made this but with chocolate chips instead of cinnamon chips. Still delicious. So crunchy on the outside and soft in the middle. I let my dough chill overnight! I’m obsessed

  10. I’ve made cinnamon chip pumpkin cookies for years and am expected to bring them to family gatherings. I tried this recipe because it seemed much easier and quicker to put together than my other recipe. This one is great! My new go-to recipe! Thanks for your research and experimenting.

  11. I made the dough yesterday and baked them this morning. If you want your cookies to look anything remotely like the picture, you MUST flatten them. Otherwise, they will NOT flatten. I used a stainless steel 1-cup measuring cup to flatten the balls of dough to 1/2″ high. All in all, they taste pretty good. I only gave the recipe four stars because there’s room for improvement in regards to appearance.

  12. We found cinnamon chips around Christmas and been saving them for the perfect recipe. This one hit a home run! Perfect for the sweet tooth craving, yet not TO sweet. So soft and yummy!

  13. I had a few bags of cinnamon chips on hand and was happy to come across this recipe. It comes together quickly and with no eggs or nuts! I chilled the dough for about 3 hours and got 24 cookies. It’s good that you specified to not overcook, too, as I know by past experience. I baked them for ~9 min. I also like that is makes a small batch if you don’t need a lot, and can be easily doubled. I gifted some in cellophane bags with an orange ribbon to my auto mechanic and hair dresser. Bringing some to my eye specialist next week. Sally, thank for this great recipe!

  14. I just made a batch of these this evening. I flatten them out some as suggested and I have a perfect, beautiful cookie. I froze most of them and baked 6. They are on the wire rack cooling. I would eat them all if I baked all of them at the same time. This kind of helps me to ration my sugar intake. LOL My cookie scoop gave me 23 delicious cookies. Thanks Sally for another wonderful recipe.

  15. Hi Sally! So, I made this dough last night and as it’s currently chilling in my fridge I realized that I used the entire cup of white sugar in the dough, instead of setting aside half of it for rolling. Before I even roll them, can I even bake them? Or will that extra sugar somehow harm the texture or flavor?

    1. Hi Ethan! The cookies will likely be very sweet and potentially even a bit hard with the additional sugar. But it’s worth baking up a few to see how they turn out, and if you’re okay with the taste and texture, you can bake up the rest without having to rid of the dough.

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