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Tired of cakey pumpkin cookies? Try these Chewy Cinnamon Chip Pumpkin Cookies!!! Made with a 1/2 cup of real pumpkin puree plus pumpkin spices, they’re soft and chewy and loaded with real pumpkin flavor!
Chewy Pumpkin Cookies
It’s officially pumpkin season! If you’ve been hanging around my blog lately, you’re already aware of this fact because I’ve been posting new pumpkin recipes like crazy! Pumpkin bread, cinnamon sugar pumpkin donuts, pumpkin scones, pumpkin cheesecake, pumpkin muffins, and even pumpkin pancakes. Pumpkin fever is a real thing, my friends! And I have it baaaaad. ♥♥♥
One recipe I was determined to nail this Fall? Pumpkin cookies. But not just any pumpkin cookie! I wanted to create my dream pumpkin cookie.
So what’s a dream pumpkin cookie taste like? I’m glad you asked!
The Best Pumpkin Cookies are:
- Thick and chewy, but NOT cakey (there are already enough cakey pumpkin cookies in the world!)
- Crispy at the edges
- Loaded with gooey cinnamon chips (if you’re a fan of pumpkin and chocolate, feel free to use chocolate chips instead!
- Bursting with real pumpkin flavor
- Easy to make
- Ready in 30 minutes
In other words. These cookies are pure, pumpkin magic.
I created this recipe for fellow pumpkin lovers who crave a cookie full of pumpkin flavor, but still have the texture of an actual cookie. I cannot tell you how many pumpkin cookie recipes I’ve tried that promise a chewy cookie… but deliver a cake-y, almost muffin like one. Don’t get me wrong, I love muffins! But not when I want a cookie.
Pumpkin Cookies Recipe
So let’s get down to details. How did I make these cookies so awesome?! Well, actually, it’s pretty simple. First up, let’s talk ingredients. For this recipe you’ll need:
- butter
- granulated sugar and brown sugar
- vanilla extract
- pumpkin puree (NOT pumpkin pie mix)
- pumpkin pie spice
- all-purpose flour
- baking soda
- salt
- and cinnamon chips.
As you may have noticed, this recipe does not call for eggs or even an egg yolk. I promise that’s not a mistake! And it saves you time because you don’t have to worry about bringing them to room temperature.
SPEAKING OF CINNAMON CHIPS ↓↓↓ Cinnamon Chips are my secret ingredient for making these cookies 110% addicting.I used these Hershey’s Cinnamon Baking Chips
Making these cookies is so so simple! All you need to do is preheat your oven to 375 degrees (I know a lot of cookie recipes ask you to preheat oven to 350 but this slightly higher temp works best for these cookies), whisk up the dough in a large bowl, roll, and bake! No need to chill the dough! So jump to the recipe and treat yourself to a batch of these chewy cinnamon chip cookies!
More Pumpkin Cookie Recipes:
Enjoy your new favorite pumpkin cookies! If you make them, let me know how much you love them in the comment box below ♥
Chewy Cinnamon Chip Pumpkin Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 15 tablespoons butter, at room temperature
- 1 cup + 2 tablespoons dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 1/2 cup pumpkin puree
- 2 1/2 cups cinnamon chips
Instructions
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
- In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
- In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth - about 1 minute. Add in the sugars and vanilla and beat on medium-speed until light and fluffy; about 2 minutes. Add the pumpkin puree and beat until it's just combined, about 45 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in cinnamon chips.
- Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
- Place baking sheets in preheated oven and bake for 15-16 minutes, or until golden at the edges and set in the middle. Allow cookies to cool for 30 minutes on the baking sheet before transferring them to a wire wrack to cool completely.
Chewy cookies with cinnamon bits.. they look just amazing!
I made these delicious cookies and my family absolutely loved them! My daughter who is an avid baker could not guess what the secret ingredient was. Thank you for posting such a delicious recipe, I’ve never impressed my family so much!
Thank you for your kind comment! It truly made my day 🙂
15 tablespoons of butter??? Must be mistake??
Hi Jackie. No mistake; that is the correct amount.
No eggs? Just want to make sure that’s correct 🙂
Are these chips seasonal? I have been to 2 large stores and neither one has them.
Hi Judy. I’ve never had a problem finding them year round, but you can also order them online if need be. I shop at Stop and Shop and Giant and they usually have them in baking aisle 😉 Hope that helps!
I use pumpkin spice morsels instead. Cinnamon chips here are seasonal or a no show I guess
Also I just use two sticks of butter still delicious
nuts.com has cinnamon chips, a little smaller in size, but you can buy a 5lb back, or just 1 lb. Hershey no longer makes these.
I just bought 2 bags of the Hershey’s cinnamon chips.
I just bought Hershey cinnamon chips today.
Where do you find pumpkin puree? I have never used that before. Would really like to try this recipe! Always looking for good cookie recipes.
Hi Glenda. I find pumpkin puree in the baking aisle, usually near the pie fillings. You can also buy it online http://amzn.to/2czpxjv (that affiliate link is just an example of what to look for)
I just use pumpkin for a pumpkin pie. To me same difference. Purée is in the baking section as well
These are wonderful! Baked up exactly as you described. I was looking for something new and will definitely keep your recipe! Thank you!
Have you tried making these with chocolate chips instead of cinnamon chips?
Hi Erica. I haven’t, but I think it would work great!
I have. They are very good, but I prefer this recipe with the cinnamon chips. I felt like the chocolate chips overwhelmed the pumpkin a little, but my husband loves chocolate so he preferred the chocolate chips.
Made these cookies last weekend for my husband’s co workers. They absolutely loved them and some of the girls wanted “my” recipe. Lol
The recipe doesn’t call for eggs….is this a Mis-print?
Wondering about the no eggs?
Hi Tina. There are no eggs in this recipe.
Yummy cookies, a definite make again! Thanks for sharing:)
OMG, these cookies are amazing! Love the flavor of the pumpkin with the cinnamon chips!
I made these today and they do look just like the picture, but not much flavor? Just pretty much a bland cookie. I checked the recipe several times, not sure what happened ☹️
This is an amazing recipe! Thank you so much for sharing!!
So happy you enjoyed it Cathy!
I just made these and they are delicious!
I had half a can of pumpkm in the fridge waiting to be used up–these just came out of the oven and are delicious! Thanks for sharing!
So happy you enjoyed them, Kirsten 🙂
Can I use light brown sugar
Ashley, I cannot wait to make these!! Thank you so much for putting nutrition info with the recipe!!!!
do you know what 15 Tbsps equals in cups? I have a brain injury and counting and remembering is a challenge!!
Thanks
It’s one tablespoon less than a cup.
8 tbls in on stick of butter. So a lil less than 2 sticks of butter
I want to try this, but 15 tablespoons of butter? Maybe I just haven’t baked in awhile and forgot what is actually normal. Thanks for such an awesome recipe! Making it tonight❤️
Hi Stacie! Yes – 15 tablespoons is correct 🙂 How did they turn out?
Hi and thanks so much for this delicious recipe! I want to try it out tomorrow and since I am from Germany I am not familiar with tablespoons as measurement size. One Tablespoon makes about 30 grams.. Would this be the correct way of calculation?
Since we don’t have cinnamon chips here I will go with normal chocolate chips. Would you recommend to add about a tablespoon cinnamon to the cookies then?
Many thanks in advance for your help.
Best,
Annie
Can the dough be made in advance and Put in the refrigerator until ready to bake? Like 24 hours?
Thanks!
The cookies were WONDERFUL! I took them to work and church, and everyone raved about them.
I couldn’t find cinnamon chips so I used salted caramel. They turned out amazing!!
These cookies are fabulous! I took them to work and my friend asked if I would make them for her daughter’s reception. BTW – Target carries cinnamon chips in their seasonal section during the fall, but I could swear I bought some by the regular chips last spring.
just wondering did you use salted or unsalted butter?
Hi Robin. I use unsalted butter, but salted can be used. Simply omit the salt called for in the recipe!
OH MY! Just made these and I have to say they are AMAZING! So so yummy! Followed the recipe and they came out perfect.
I have made these cookies numerous times and everyone absolutely loves them. One time I had started them before I realized I didn’t have any pumpkin. I substituted two eggs for the pumpkin and added 1/2 teaspoon baking powder and they were also delicious.
These cookies are absolutely amazing! Hubby says they are his new favorite. I will be making them again and again!!! Thank you for sharing!!!
These were so yummy!!! Only change I made was light brown sugar instead of dark because I didn’t have any. Also made my own cinnamon chips! Definitely trying these again, and with different additions! It’s so hard to find a good CHEWY pumpkin cookie! Thanks for the great recipe!
The best pumpkin cookies ever. Not cakey. I used caramel chips. Took it to another level!
My 6 year old said they taste just like pumpkin pie. Will b keeping this recipe. I am gluten free so I use 2.5 cups of Bobs red mill 1 to 1 baking flour and they turned out great.
Wonderful! I made Hess for my sister who’s expecting and she had the craving for pumpkin cookies. I used Ghirardelli white chocolate chips in place of the cinnamon chips. I prepped the dough the night before and let it set to about room temperature the next day to soften up. Made my own pumpkin spice mix for the recipe. I’m not a big pumpkin fan but this recipe was great! My family enjoyed them and my 4 year old son. Will be keeping this recipe for future usage.
Bake for 10 min cool on rack 5-10 min really good
These are THE BEST Pumpkin Cookies. I have been making them the last 2-3 years and they are a must at Thanksgiving now. I use fresh pumpkin and they turn out great, love the cinnamon chips too! Wondering what the preferred method for freezing some would be? Freeze them raw or baked?
375 was way too hot in my oven they were burnt after 15 minutes. Did 9 minutes for the next batch and they were still overcooked.
I’m a chocolate chip cookie fan and even I thought these were really good. They’re kind of like snickerdoodles. I stocked up on cinnamon chips because these will be in the fall/ winter dessert rotation!
Strangely – “cakey” is exactly how they turned out despite a supposed chewy texture. Very odd! I am an experienced baker and followed the recipe to a T! They were still good but just like a yummy muffin top!
So we added 2 eggs and 1 tsp of baking powder also and less cinnamon chips and a half a bag of chocolate chips. These cookies were divine! Yummmmm
Your recipe says to let the cookies cool for 30 minutes on the baking sheet before transferring them to a wire wrack. I tried that, and the bottoms seemed hard. By any chance, is that supposed to read 30 seconds, rather than 30 minutes?
The bottoms should be hard and the centers should be chewy.