Pumpkin Cinnamon Chip Cookies are soft and chewy pumpkin cookies with the perfect amount of cinnamon flavor that is perfect for a fall treat!
Original post November 2011. Updated November 2022.
We all know that the pumpkin-flavored-everything craze typically starts in September every year, when in most places it’s still 100 degrees and we may be longing for fall temps, but thinking of fall flavors and hot coffee drinks is anything but appealing for people like me. But come late October when the temps start to slowly come down, holidays are approaching, and decorations are going up – that’s when I start thinking about cool weather flavors and food.
That’s when I start thinking about pumpkin goodies. Like these Pumpkin Cinnamon Chip Cookies. I first made these about 11 years ago and decided they needed a little photo updating. I make a variety of pumpkin cookies, and typically alternate each year, so it was time to bring these babies back into the rotation. Good thing I did, because they were a big hit! Perfectly soft with all the pumpkin-y goodness you would want, and filled with bursts of cinnamon in every bite.
what you need to make pumpkin cinnamon chip cookies
Full list with measurements below in the printable recipe card!
Granulated sugar
Brown sugar
Unsalted butter
Vanilla extract
Pumpkin puree
Eggs
All-purpose flour
Baking soda
Ground cinnamon
Salt
Cinnamon baking chips (I find mine on the baking aisle at the grocery store by the chocolate chips)
how to make pumpkin cinnamon chip cookies
Full printable recipe card below!
- Preheat oven to 375°F.
- In large bowl, beat granulated sugar, brown sugar, butter and vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt. Fold in cinnamon chips.
- Use a medium cookie scoop or tablespoon to drop 1 inch balls onto ungreased cookie sheets.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Store in an airtight container for up to 1 week.
Follow me on Pinterest for more great recipes!
Thanksgiving is just a week away and these Pumpkin Cinnamon Chip Cookies would be a great addition to your dessert table!
For more delicious pumpkin cookie recipes, try my Pumpkin Oatmeal Chocolate Chip Cookies and Caramel Stuffed Pumpkin Cookies!
Ingredients
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 3/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 lg eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup cinnamon baking chips
Instructions
- Preheat oven to 375°F.
- In large bowl, beat granulated sugar, brown sugar, butter and vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt. Fold in cinnamon chips.
- Use a medium cookie scoop or tablespoon to drop 1 inch balls onto ungreased cookie sheets.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Store in an airtight container for up to 1 week.
Nutrition
Leave a Reply