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. Just made the 2nd batch in a week of these cookies and had to tell you how much we are enjoying them! So delicious and the perfect fall treat. Thank you, thank you, thank you for sharing this recipe 🙂

  2. Has anyone tried coconut oil in these? I am making my second batch now but curious about coconut oil for someone at work who is dairy-free.

  3. I found this recipe when I was looking for something to make with those new pumpkin spice flavored baking chips. 

    I love this site, btw!

  4. Just made these.. they are incredible!! My new favorite cookie. The hard part is saving some for tomorrow. I can’t stop eating them. Thank you for this amazing recipe!

  5. I just made these cookies and they are AMAZING! These will definitely be a fall must from now on. Every recipe I make of yours turns out great! Thanks for all the yumminess!

  6. Hi there, I just found your blog and these cookies look great! I’m wondering if I can substitute olive oil for the butter to make these non-dairy. If so, would you suggest using the same half-cup’s worth of olive oil? thanks! 

    1. I never recommend subbing olive oil for melted butter (definitely not creamed!) in cookie recipes. The taste and texture are never quite the same. That being said, you can try but just know the cookies will lose flavor and could spread too much. I have, however, tried these with coconut oil with no problems. Just the missing butter flavor is all.

  7. I made these for a work potluck, and they were a huge hit.  They turned out perfectly, I didn’t even have to make any adjustments for altitude.  I think I would like to try making them with banana instead of pumpkin sometime.  

    1. Sorry, ignore my 1st question. I read the recipe but not the intro to it. I now see why no eggs. Thank you, on my way to make them now, they look yummy. 

  8. Couldn’t find cinnamon chips, and I have no time to order them off amazon. Will white chocolate morsels be ok to use.

    1. I cannot find cinnamon chips either so I just melt my white chocolate chips, add lots of cinnamon (to taste) & spread this mixture out on a small cookie tray until it’s about 1/4 inch thick.  Pop the tray in the freezer until it’s set but not firm.  Run a knife through it making small squares and put it back into the freezer until very firm.  While frozen, pop the cinnamon slab off the cookie tray and break up into the small square.    Hope this helps 🙂

      1. What a great idea. I’m going to try that with other spices I may want to use in cookies….such as apple pie spice or pumpkin pie spice, etc. Since the stores only carry the most popular flavors, and perhaps some special ones on holidays, this is a great idea for my convenience instead of theirs. Thanks

  9. Those of you in the PNW, I found the cinnamon chips Sally recommended for this recipe at…drumroll, please…WINCO. Who would have thought? Grabbed my own bag and promptly baked these cookies. They do not disappoint. Perfect little bites of fall favors. Now, Portlanders to Seattleites–go get your own bags! 🙂

  10. Have you ever tried this recipe with whole wheat flour? How would that change the amount of flour I should use? If I wanted to use some honey for part of the sugar, will that change the texture adversely? Thanks,


  11. I made these the other night, and we LOVE these cookies!  We expected them to be quite dense but were delighted when they turned out to be so light and fluffy! Delicious. I’ve not made one of your recipes yet that I haven’t loved (you’re making me look good!) 🙂

  12. Not sure what happened but they would not stick together and when I took these out of the oven they were a crumbly mess. I substituted coconut flour for the all purpose flour and used Sugar In The Raw Turbinado Sugar instead of granulated sugar. I ended up tossing the entire batch in the garbage.

    1. The cookies were a fail because of the substitutions. I recommend following the recipe or looking for a cookie developed for the use of coconut flour and turbinado sugar.

  13. Sally, thank you so much for this recipe.  It was a total hit with my kids.  We loved how soft and chewy the cookies came out and the flavor is great.  I will be making this for my friend’s cookie exchange this year and I am super excited.  Thanks again.

  14. Hi Sally, I have just very recently discovered your amazing recipes so I’m so sorry if you have answered this question a million times. You say to measure the flour accurately, what about high altitude? I live in Denver and almost always add at least an extra 2 tablespoons per cup of flour. Do you have high altitude tips?

    1. I wish I could be more help in the high altitude baking world! With zero experience, I don’t feel comfortable giving you advice. However, here is a chart I send to my readers at high altitude. They all usually say it’s helpful!

  15. Not sure where I went wrong but my cookies are flat as pancakes and one giant mess! I had them in the fridge for an hour but maybe they need to be left over night?

  16. I have tried so many of your cookies, and once again, these were fabulous. I was going to make a second batch, when I got to thinking……bad thing to do for ‘ol ladies. What if, I used a left over 1/2 C of minced apple pie filling from the frige, instead of pumpkin, and apple pie spice mix instead of pumpkin. Figured at the worst I’d have to throw them out, or the least they’d go flat….Neither happened, and I had two more this morning. Next time I’ll have to make my own cinnamon chips, since I can’t find them locally. Thanks again for another great one.

  17. just made them for my daughter, who LOVES anything pumpkin, we were not overly impressed with these cookies, although love the addition of the cinnamon chips. We actually mixed them into the flour before adding the pumpkin mixture, and this kept them well distributed. The cookies have the texture of a muffing or muffin top and not a cookie, like we expected. Probably won’t make them again.

  18. My 4 year old helped me bake these last night (she loved the part where she got to roll the cookie balls in sugar & cinnamon). The whole family said that the cookies turned out delicious. They aren’t overly sweet and they have an almost cake-like quality about them. We’ll be making these again for sure!

    1. Last year I  Bought them online and paid a fortune. Then around the holiday time I found them at Walmart for a fraction of the price. 

  19. These have made it onto my husband’s Top 3 Cookies list (after your inside out chocolate cookies and your funfetti cookie supreme) and he’s not even a huge pumpkin fan! They’ve been a hit with everyone we’ve shared them with. So good.

  20. Yum! I made a double batch of these to take to a neighborhood party last night and save for future fall festivities. They were a HUGE hit. those cinnamon chips were such a perfect way to bring out the pumpkin flavor. Genius recipe – as always Sally!

  21. I made these last year and almost everyone who tasted them asked me for the recipe. I made them again this year for a friend and after she tasted one this morning she told me they’re the best cookies she’s ever had, and then asked me to make her a few dozen more. These are SOOOOO incredibly quick and easy to make, and clearly taste amazing. Thank you as always!!!

  22. I made these last night and wasn’t too impressed, but today after sitting all night they taste pretty good. They definitely are not Snickerdoodles. They are soft like a muffin or something. I probably won’t make them again, but my husband really liked them.

  23. I Made these yesterday!! Awesome cookies and they really do taste better the second day! Very easy to follow recipe. Will make again.

  24. 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! 🙂

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Welcome to my Kitchen!

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