Irresistibly Soft Pumpkin Cinnamon Chip Cookies: Your Ultimate Fall Baking Recipe

A soft, pillowy cookie base infused with rich pumpkin, warm fall spices, and generously studded with delightful cinnamon baking chips – this recipe delivers the absolute best pumpkin cinnamon chip cookies you’ll ever have the pleasure of sinking your teeth into. These cookies aren’t just a treat; they’re an experience, a perfect embodiment of cozy autumn flavors, making them an essential addition to your seasonal baking repertoire.

Why This Pumpkin Cinnamon Chip Cookie Recipe Is a Must-Try

These pumpkin cinnamon chip cookies are truly a celebration of fall, perfectly capturing the essence of the season and embodying the warmth of Thanksgiving gatherings. Crafted with wholesome canned pumpkin puree and exquisitely spiced with a harmonious blend of ground cinnamon and classic pumpkin pie spice, then enhanced with the surprising bursts of cinnamon chips, these cookies are undeniably that good. Their unique texture and unforgettable flavor profile have made them a beloved staple in my kitchen for over a decade.

Unlike many pumpkin cookie recipes that can turn out overly cakey or too thin, these cookies strike a perfect balance. The addition of pumpkin naturally contributes to a wonderfully moist and soft texture, preventing them from becoming crispy due to its inherent water content. However, we’ve meticulously balanced the ingredients to ensure they maintain that classic, slightly chewy cookie feel, rather than resembling pumpkin cake mix cookies or flat, fragile discs. They bake up beautifully, offering a delightful “oomph” that elevates them beyond your average cookie. This trusted recipe has been a consistent favorite since 2012, consistently delivering batch after batch of pure autumnal bliss. Each generous batch yields approximately 70 cookies, and without fail, they vanish remarkably quickly, a testament to their irresistible appeal.

Essential Ingredients for Your Pumpkin Cinnamon Chip Cookies

Crafting these delectable pumpkin cinnamon chip cookies requires a handful of common pantry staples, alongside a special seasonal ingredient. You’ll find a complete list of all measurements, specific ingredients, and detailed instructions in the printable recipe card located at the very end of this comprehensive guide. Gathering your ingredients before you begin ensures a smooth and enjoyable baking process.

Ingredient Spotlight: Tips for Perfect Pumpkin Cinnamon Chip Cookies

Understanding each ingredient’s role and potential substitutions is key to baking success. Here’s a closer look at the components that make these cookies so special:

Pumpkin Puree: The Heart of the Cookie

PUMPKIN – For this recipe, you’ll need exactly 1 cup of canned pure pumpkin. It’s often found in stores simply labeled as “pumpkin puree.” This is a crucial distinction: always ensure you are using pure pumpkin and *not* pumpkin pie mix. Pumpkin pie mix contains added sugars and spices, which will significantly alter the flavor and texture of your cookies, potentially leading to an overly sweet or inconsistently spiced result. Pure pumpkin provides the natural moisture and delicate pumpkin flavor we’re looking for.

Flour: The Foundation of Texture

FLOUR – Accurate flour measurement is paramount for achieving the ideal soft and tender texture in your baked goods. The most reliable method is the “spoon and sweep” technique: gently spoon flour into your measuring cup until it’s overflowing, then use the straight edge of a knife or similar tool to level off the excess. Avoid scooping directly with the measuring cup or packing the flour down, as this can lead to using significantly more flour than required, resulting in dense, dry, and crumbly cookies. Too little flour, on the other hand, can make them spread too much and become overly thin.

Cinnamon Chips: The Flavor Powerhouse

CINNAMON CHIPS – These delightful chips are truly what set this cookie apart, infusing every bite with a warm, spicy, and slightly sweet kick that perfectly complements the pumpkin. However, they can sometimes be a bit elusive, especially outside of the fall and winter holiday seasons. My personal strategy is to stock up whenever I spot them in stores, ensuring I can whip up an extra batch or two to freeze for later cravings. If you find yourself in a bind and can’t locate cinnamon chips, don’t despair! Your best alternatives would be white chocolate chips, which offer a creamy sweetness, or semi-sweet chocolate chips for a classic pairing. While not identical, they will still yield a delicious cookie. Alternatively, you could increase the amount of ground cinnamon in the recipe slightly, or add a pinch of ground cardamom for an interesting twist.

Butter and Shortening: The Secret to a Perfect Cookie Spread

BUTTER & SHORTENING – This recipe uses a combination of unsalted butter and vegetable shortening, a classic pairing for achieving both flavor and ideal cookie texture. Butter provides that rich, dairy flavor, while shortening contributes to a tender crumb and helps prevent excessive spreading, giving the cookies a lovely lift and chewiness. Ensure your butter is softened to room temperature before beginning, as this is critical for proper creaming with the sugar.

Sugars & Spices: Balancing Sweetness and Warmth

SUGAR – We use granulated sugar for its clean sweetness and contribution to the cookie’s texture. While the recipe suggests it, you can experiment with half granulated and half brown sugar for a chewier cookie and a deeper molasses note, though the original recipe’s balance is perfect as is.

SPICES – Ground cinnamon and pumpkin pie spice are the aromatic heroes here. Pumpkin pie spice typically contains cinnamon, nutmeg, ginger, and cloves, providing a complex and comforting flavor profile. Ensure your spices are fresh for maximum potency and flavor.

Step-by-Step Guide: How to Make Irresistible Pumpkin Cinnamon Chip Cookies

These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious recipe. For a concise, printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this page.

1. Prepare Your Baking Environment: Begin by preheating your oven to 350°F (175°C). It’s crucial to have your oven at the correct temperature before the cookies go in. Next, line insulated baking sheets with parchment paper. Parchment paper prevents sticking and ensures even baking, while insulated sheets help prevent the cookie bottoms from browning too quickly, promoting a beautifully soft interior.
2. Whisk Dry Ingredients: In a medium-sized bowl, combine your dry ingredients: flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice. Use a whisk to thoroughly blend these ingredients together. This step is important for evenly distributing the leavening agents and spices throughout the dough, ensuring every cookie has a consistent rise and flavor. Set this mixture aside.
   
3. Cream Wet Ingredients: In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and vegetable shortening. Beat on medium-high speed until the mixture is light and creamy, typically for about 1-2 minutes. Gradually add the granulated sugar to the mixer, continuing to beat for another 3-4 minutes until the mixture becomes pale in color and fluffy in texture. This creaming process incorporates air, which is vital for soft, tender cookies. Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated. Then, add the large egg and pure vanilla extract, mixing until just combined. Scrape the bowl down one more time.
   
   
   
4. Combine Wet and Dry, Add Chips: Mix the wet ingredients again briefly until fully combined. With the mixer set to medium-low speed, add the canned pumpkin in large spoonfuls, mixing until just incorporated. Next, slowly add the dry ingredients mixture to the wet mixture, beating only until *just* combined. Be careful not to overmix the dough once the flour is added, as this can lead to tough cookies. Scrape down the bowl thoroughly to ensure no pockets of dry flour remain. Finally, using a wooden spoon or spatula, gently stir in the cinnamon chips until they are evenly distributed throughout the thick, fragrant dough.
   
   
5. Scoop and Bake: Use a cookie scoop (about 1.5-2 tablespoons) to drop uniform balls of dough onto your prepared baking sheets, ensuring they are placed approximately 2 inches apart to allow for spreading. This recipe yields a slightly wet and sticky dough due to the pumpkin; dipping your cookie scoop in water every 3-4 scoops can prevent sticking and make the process easier. Bake for 13-14 minutes, or until the edges are lightly golden and the centers are set but still soft. Avoid overbaking to maintain their desirable soft texture.
   
6. Cooling Process: Once baked, remove the cookie sheets from the oven. Allow the cookies to cool directly on the hot pan for about 10 minutes. This crucial step allows the cookies to set and firm up without breaking. After 10 minutes, carefully transfer them to wire cooling racks to cool completely. Cooling on racks ensures air circulation, preventing soggy bottoms and promoting an even texture throughout.
   

Frequently Asked Questions & Expert Tips for Pumpkin Cinnamon Chip Cookies

Delightful Serving Suggestions for Pumpkin Cinnamon Chip Cookies

These exquisite pumpkin cinnamon chip cookies are incredibly versatile and perfect for any occasion. They make a wonderfully thoughtful hostess gift during the fall holidays or Thanksgiving season, beautifully packaged and tied with a festive ribbon. Of course, they’re equally special and satisfying when enjoyed all on your own, perhaps with a warm cup of coffee, tea, or a glass of cold milk. Consider serving them slightly warm with a scoop of vanilla ice cream for a truly indulgent dessert, or crumbled over yogurt for a quick, spiced breakfast treat. Whether you choose to share your bounty or savor every single one yourself, these cookies are guaranteed to bring a smile.

Explore More Delicious Cookie Recipes

If you’ve fallen in love with these pumpkin cinnamon chip cookies and are eager to expand your baking repertoire, here are some other fantastic cookie recipes that are sure to please:

• Classic Snickerdoodles: A timeless favorite with a tender crumb and irresistible cinnamon-sugar coating.
• Cinnamon Roll Cookies: All the flavors of a warm cinnamon roll in a convenient cookie form.
• Easy Pumpkin Cake Mix Cookies: For those days when you need a quick and simple pumpkin cookie fix.
• Cinnamon Chocolate Chip Cookies: A delightful twist on the classic chocolate chip cookie with added warmth.

I absolutely adore baking and cooking, and my passion lies in sharing my culinary experiences and trusted recipes with all of you! Remembering to visit the blog daily for new recipes can be a challenge, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe is posted. Simply subscribe today and start receiving your free daily recipes, making sure you never miss out on delicious inspiration!

Pumpkin Cinnamon Chip Cookies

These delightful cookies are a true taste of autumn! Made with rich canned pumpkin, and perfectly spiced with aromatic ground cinnamon and classic pumpkin pie spice, then studded generously with sweet, warm cinnamon chips, these cookies are incredibly moist, soft, and satisfyingly chewy. Seriously that good, they’re destined to become a fall baking favorite in your home.

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 for a chewier texture

• 
  ▢
  
  
  1
  large
  egg

• 
  ▢
  
  
  1
  teaspoon
  pure vanilla extract

• 
  ▢
  
  
  1
  cup
  canned pure pumpkin

• 
  ▢
  
  
  10
  oz
  bag of cinnamon chips

Things You’ll Need

• 
  ▢
  
  

  Insulated baking sheets

• 
  ▢
  
  

  Hand mixer
  or stand mixer

• 
  ▢
  
  

  Rubber spatula

• 
  ▢
  
  

  Cookie scoop (1.5-2 tablespoons)

Before You Begin

• This dough will be notably wet and sticky due to the pumpkin’s moisture. To prevent the dough from adhering to your cookie scoop, it’s highly recommended to dip your scoop into a small bowl of water after every 3 or 4 scoops. This simple trick makes scooping much easier and ensures perfectly shaped cookies.
• For the best possible texture, ensure your butter is properly softened to room temperature before you start creaming it. This allows for optimal air incorporation, contributing to a light and fluffy cookie.
• Avoid overmixing the dough, especially after adding the dry ingredients. Overmixing can develop the gluten in the flour, leading to tougher, less tender cookies. Mix until just combined.

Instructions

• Preheat your oven to 350°F (175°C). Line several insulated baking sheets with parchment paper to prevent sticking and promote even baking.
• In a medium bowl, whisk together the all-purpose flour, table salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice until thoroughly combined. Set this dry mixture 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
• In a large mixing bowl, combine the softened unsalted butter and vegetable shortening. Beat on medium-high speed until the mixture is creamy. Slowly add the granulated sugar to the mixer, continuing to beat for approximately 3-4 minutes until the mixture is light and fluffy. Next, incorporate the large egg and pure vanilla extract, mixing until just combined. Scrape down the sides of the bowl with a spatula to ensure all ingredients are well-mixed.
  1/2 cup unsalted butter,
  1/2 cup vegetable shortening,
  1 cup granulated sugar,
  1 large egg,
  1 teaspoon pure vanilla extract
• Mix the wet ingredients again briefly until fully uniform. With the mixer on medium-low speed, add the canned pumpkin in large spoonfuls, mixing until fully incorporated. Gradually add in the dry ingredients mixture, beating just until combined to avoid overmixing. Scrape down the bowl, then use a wooden spoon to gently stir in the cinnamon chips until they are evenly distributed throughout the dough.
  1 cup canned pumpkin,
  10 oz bag of cinnamon chips
• Using a cookie scoop (about 1.5-2 tablespoons), drop uniform balls of dough onto the prepared baking sheets, ensuring a 2-inch space between each. Bake for 13-14 minutes, or until the edges are golden and the centers are set yet still soft.
• Remove the baked cookies from the oven and allow them to cool on the baking sheet for 10 minutes. This helps them firm up and prevents breakage. After 10 minutes, transfer the cookies to wire cooling racks to cool completely.

Expert Tips & FAQs

• These cookies have a delightful, slightly cake-like yet moist and chewy texture. They are truly at their best once cooled completely, allowing the flavors to meld and the texture to fully set.
• Storage: Store the completely cooled cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and soft texture.
• Freezing Dough: To prepare ahead, flash-freeze unbaked dough balls on a parchment-lined baking sheet until solid. Once solid, transfer the frozen dough balls to a gallon-sized freezer bag and store for up to 3 months. When ready to bake, simply place the frozen dough balls on prepared sheets while your oven preheats, and bake as normal (you may need to add an extra 1-2 minutes to the baking time).
• Ingredient Temperature: Always use room temperature butter and eggs for best results in baking. This ensures they cream together smoothly and evenly, leading to a better dough consistency.
• Don’t Overmix: As with most cookie doughs, overmixing after adding the flour can lead to tough cookies. Mix only until the dry ingredients are just incorporated.

Nutrition

Serving:
1
cookie

|

Calories:
71
cal

|

Carbohydrates:
9
g

|

Protein:
1
g

|

Fat:
4
g

|

Saturated Fat:
2
g

|

Polyunsaturated Fat:
0.5
g

|

Monounsaturated Fat:
1
g

|

Trans Fat:
0.3
g

|

Cholesterol:
5
mg

|

Sodium:
36
mg

|

Potassium:
18
mg

|

Fiber:
0.3
g

|

Sugar:
6
g

|

Vitamin A:
596
IU

|

Vitamin C:
0.2
mg

|

Calcium:
9
mg

|

Iron:
0.3
mg

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The recipes on this blog are meticulously tested with a conventional gas oven and gas stovetop to ensure consistent results. It’s important to remember that all ovens, particularly older models, can cook and bake inconsistently. Using an affordable oven thermometer can help verify that your oven is truly heating to the precise temperature required for optimal baking. If you opt to use a toaster oven or a countertop oven, please be aware that these appliances may not distribute heat in the same way as a full-sized conventional oven, and consequently, you might need to adjust your cooking or baking times accordingly. For recipes prepared with specialized appliances like a pressure cooker, air fryer, slow cooker, or others, a direct link to the specific appliance we use is typically provided within each respective recipe. Furthermore, for baking recipes where ingredient measurements are given by weight, please note that substituting with cup measurements may yield different results, and we cannot guarantee success with alternative measuring methods.