Pumpkin Cinnamon Chip Cookies

A soft cookie base met with cinnamon baking chips and warm fall spices make the absolute best pumpkin cinnamon chip cookies you’ll ever sink your teeth into.

Why this recipe works

Pumpkin cinnamon chip cookies scream fall and Thanksgiving! Made with canned pumpkin and spiced with cinnamon, pumpkin pie spice, and cinnamon chips, these cookies are seriously that good.

As with most cookie recipes that contain pumpkin, they won’t have a crispy texture due to the pumpkin’s water content. In my opinion, they bake up perfectly. Not too cakey like pumpkin cake mix cookies yet not too thin – they have that classic cookie feel and taste with a little extra oomph. I’ve been making this recipe since 2012 and they’re entirely worthy of the spot in my fall baking staple arsenal! Each batch makes about 70 cookies and not surprisingly, they don’t last long at all.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PUMPKIN – You will need 1 cup of canned pure pumpkin for this recipe. You might also see it in stores labeled as pumpkin puree. Do not use pumpkin pie mix.

FLOUR – It’s important to properly measure your flour to achieve the best texture in your baked goods. Use the scoop and sweep method when measuring to make sure you don’t end up with more flour than needed.

CINNAMON CHIPS – Cinnamon chips are essential, but they can sometimes be difficult to find especially if it’s not fall or winter season. I stock up on them anytime I see them in stores so I can make an extra batch of cookies to freeze for later. However, if you are unable to find cinnamon chips then your next best bet is either white chocolate chips or semi-sweet chocolate chips.

How to Make Pumpkin Cinnamon Chip Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Set aside.
3. Combine softened butter and shortening and beat on medium-high until creamy. Slowly add sugar to the mixer and continue beating until fluffy, about 3-4 minutes. Add egg and vanilla, scrape down the bowl.
4. Mix again until combined then with the mixer on medium-low, add the pumpkin in large spoonfuls. Slowly add in the dry ingredients and beat just until combined. Scrape down bowl and using a wooden spoon stir in the cinnamon chips.
5. Use a cookie scoop to drop dough onto prepared sheets, placing them 2-inches apart. Bake for 13-14 minutes.
6. Remove from oven and allow to cool on pan for 10 minutes, then transfer to cooling racks to cool completely.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Pumpkin cinnamon chip cookies make a lovely hostess gift for the holidays, but of course, they’re just as special when scarfed down all on your own. Whether you share or not is up to you!

More Cookie Recipes

• Snickerdoodles
• Cinnamon Roll Cookies
• Pumpkin Cake Mix Cookies
• Cinnamon Chocolate Chip Cookies

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Pumpkin Cinnamon Chip Cookies

Made with canned pumpkin and spiced with cinnamon, pumpkin pie spice, and cinnamon chips, these cookies are seriously that good.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 70 cookies

24 minutes mins

Calories: 71

Author: Amanda Davis

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ ½ teaspoon table salt
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon pumpkin pie spice
• ▢ ½ cup unsalted butter softened, 1 stick
• ▢ ½ cup vegetable shortening
• ▢ 1 cup granulated sugar or brown sugar
• ▢ 1 large egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup canned pumpkin
• ▢ 10 oz bag of cinnamon chips

Things You’ll Need

• ▢
  Insulated baking sheets
• ▢
  Hand mixer or stand mixer
• ▢
  Rubber spatula

Before You Begin

• This is a wet and sticky cookie dough because of the pumpkin. Therefore, dipping your cookie scoop into water after every 3 or 4 scoops will help keep the dough from sticking to the scooper.

Instructions

• Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
• In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Set aside.
  2 cups all-purpose flour, 1/2 teaspoon table salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice
• Combine softened butter and shortening and beat on medium-high until creamy. Slowly add sugar to the mixer and continue beating until fluffy, about 3-4 minutes. Add egg and vanilla, scrape down the bowl.
  1/2 cup unsalted butter, 1/2 cup vegetable shortening, 1 cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
• Mix again until combined then with mixer on medium-low, add the pumpkin by large spoonfuls. Slowly add in the dry ingredients and beat just until combined. Scrape down bowl and using a wooden spoon stir in the cinnamon chips.
  1 cup canned pumpkin, 10 oz bag of cinnamon chips
• Use a cookie scoop to drop dough onto prepared sheets, placing them 2-inches apart. Bake for 13-14 minutes.
• Remove from oven and allow to cool on pan for 10 minutes, then transfer to cooling racks to cool completely.

Expert Tips & FAQs

• Cookies have a slightly cake-like texture and are best when cooled completely.
• Storage – Store the cooled cookies in an air-tight container kept at room temperature for up to 5 days. 
• Freezing – flash-freeze the unbaked dough balls on a parchment-lined baking sheet. Once solid, transfer the dough balls to a gallon-sized ziptop bag and freeze for up to 3 months. When ready to bake, pull the dough balls out of the freezer as you wait for the oven to preheat. Bake as normal.

Nutrition

Serving: 1cookie | Calories: 71cal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 5mg | Sodium: 36mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 596IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.3mg

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