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


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.
  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!


  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!

    1. Would be so good with those new chips!

      1. Ashton Little says:

        These are the chips I used and they are good.

  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. Ashton Little says:

    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.  

  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! 🙂

    1. *flavors. Ahem.

  10. We use fresh pumpkin in Australia, what would I need to add to it to taste the same as pumpkin from a can?

    1. Nothing at all- make sure you blot the fresh pumpkin if it is super wet or moist.

  11. 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,


    1. I used ww flour and barely noticed a difference.

  12. 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!) 🙂

  13. Can you make a double batch of these?

  14. 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.

  15. 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.

  16. White chocolate chips instead??? Till rolled in cinnamon sugar…

  17. 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?

  18. 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.

  19. 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.

  20. Jenalee Latham says:

    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!

  21. Where can you find cinnamon chips?

    1. They’re usually int he baking aisle with the chocolate chips. Or they are on Amazon too. I like Hershey’s brand.

    2. Teresa Hedrick says:

      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. 

  22. 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.

  23. 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!

  24. My cookies turned out so flat!! What did I do wrong? Such a bummer 🙁

  25. Melissa Perlzweig says:

    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!!!

  26. 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.

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

    1. Glad you liked them, Lisa!

  28. 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! 🙂

    1. Sarabeth, so glad you (and everyone you shared with) enjoyed the cookies!

  29. Stephanie DeYoung says:

    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! 

  30. Hi Sally – I made these cookies last night and my husband loved them!! Thank you for the great recipe! I left some leftover pumpkin puree in the fridge – will it still be okay to use at the end of the week? Also, is there a gluten-free alternative for this recipe?? THANK YOU!

    1. The pumpkin puree- if covered tightly– will be just fine in the fridge until Friday. I don’t have any gluten free alternatives for you (not too knowledgeable on GF flour blends!) but I’d think a cup for cup style GF flour could work?!

      1. I’d Try coconut flour as a GF alternative. But I’d think you’d probably have to add an egg maybe To help it bind? Coconut flour doesn’t hold or bind as well as regular all purpose flour. I use coconut flour to batter fried fish and it’s yummy. Coconut and cinnamon go really well together too! Try it?

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