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November 6, 2015

Chewy Cinnamon Chip Pumpkin Cookies

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!

Finally! A pumpkin cookie with the perfect texture. Crispy edges, soft and chewy centers, and plenty of gooey cinnamon chips. Bake these today!!! 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.

Finally! A pumpkin cookie with the perfect texture. Crispy edges, soft and chewy centers, and plenty of gooey cinnamon chips. Bake these today!!!

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.

Finally! A pumpkin cookie with the perfect texture. Crispy edges, soft and chewy centers, and plenty of gooey cinnamon chips. Bake these today!!!

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, but feel free to use any brand you like.

Finally! A pumpkin cookie with the perfect texture. Crispy edges, soft and chewy centers, and plenty of gooey cinnamon chips. Bake these today!!!

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:

  • Vegan Pumpkin Chocolate Chip Cookies
  • Pumpkin Oatmeal Chocolate Chip Cookies

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 flavor!

Enjoy your new favorite pumpkin cookies! If you make them, let me know how much you love them in the comment box below ♥

chewy pumpkin cookies

15 votes

Print

Chewy Cinnamon Chip Pumpkin Cookies

Prep 12 mins

Cook 16 mins

Total 28 mins

Author Ashley Manila

Yield 2 dozen cookies

Thick, chewy, dotted with cinnamon chips, and loaded with real pumpkin flavor in every bite. These cookies are the real deal.

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

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
  2. In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
  3. 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.
  4. 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.
  5. 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.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1-2 cookies

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

78K Shares

Filed Under: Cookies, Pumpkin

Reader Interactions

Comments

  1. Medeja says

    November 8, 2015 at 7:57 am

    Chewy cookies with cinnamon bits.. they look just amazing!

    Reply
    • hollis.mills@anthem.com says

      November 23, 2015 at 5:34 pm

      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!

      Reply
      • bakerbynature says

        November 23, 2015 at 5:41 pm

        Thank you for your kind comment! It truly made my day 🙂

        Reply
        • Jackie kerr says

          September 9, 2016 at 3:25 am

          15 tablespoons of butter??? Must be mistake??

          Reply
          • bakerbynature says

            September 9, 2016 at 11:10 am

            Hi Jackie. No mistake; that is the correct amount.

    • Holiday Baker says

      November 2, 2019 at 2:25 pm

      No eggs? Just want to make sure that’s correct 🙂

      Reply
  2. Judy says

    August 24, 2016 at 9:20 pm

    Are these chips seasonal? I have been to 2 large stores and neither one has them.

    Reply
    • bakerbynature says

      August 24, 2016 at 9:31 pm

      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!

      Reply
      • Terry says

        April 2, 2018 at 7:23 pm

        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

        Reply
        • Tab says

          September 21, 2019 at 7:21 pm

          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.

          Reply
          • Jan says

            October 18, 2019 at 12:44 am

            I just bought 2 bags of the Hershey’s cinnamon chips.

          • Abby says

            October 3, 2020 at 8:28 pm

            I just bought Hershey cinnamon chips today.

  3. Glenda says

    September 4, 2016 at 12:14 pm

    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.

    Reply
    • bakerbynature says

      September 4, 2016 at 1:57 pm

      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)

      Reply
    • Terry says

      April 2, 2018 at 7:24 pm

      I just use pumpkin for a pumpkin pie. To me same difference. Purée is in the baking section as well

      Reply
  4. Rachel says

    September 7, 2016 at 11:34 pm

    These are wonderful! Baked up exactly as you described. I was looking for something new and will definitely keep your recipe! Thank you!

    Reply
  5. Erica says

    September 9, 2016 at 9:32 pm

    Have you tried making these with chocolate chips instead of cinnamon chips?

    Reply
    • bakerbynature says

      September 10, 2016 at 1:06 pm

      Hi Erica. I haven’t, but I think it would work great!

      Reply
    • Susan says

      September 29, 2018 at 9:30 pm

      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.

      Reply
  6. Jessica says

    September 16, 2016 at 3:16 am

    Made these cookies last weekend for my husband’s co workers. They absolutely loved them and some of the girls wanted “my” recipe. Lol

    Reply
    • Linda says

      September 25, 2016 at 4:45 am

      The recipe doesn’t call for eggs….is this a Mis-print?

      Reply
  7. Tina says

    October 13, 2016 at 11:34 pm

    Wondering about the no eggs?

    Reply
    • bakerbynature says

      October 14, 2016 at 12:33 pm

      Hi Tina. There are no eggs in this recipe.

      Reply
  8. Kathy says

    October 16, 2016 at 11:40 pm

    Yummy cookies, a definite make again! Thanks for sharing:)

    Reply
  9. Nancy says

    October 22, 2016 at 10:47 pm

    OMG, these cookies are amazing! Love the flavor of the pumpkin with the cinnamon chips!

    Reply
  10. Coco says

    December 4, 2016 at 3:35 pm

    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 ☹️

    Reply
  11. Cathy says

    December 10, 2016 at 1:47 am

    This is an amazing recipe! Thank you so much for sharing!!

    Reply
    • bakerbynature says

      December 12, 2016 at 2:19 pm

      So happy you enjoyed it Cathy!

      Reply
  12. Connie says

    December 29, 2016 at 5:29 pm

    I just made these and they are delicious!

    Reply
  13. Kirsten says

    March 19, 2017 at 11:07 pm

    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!

    Reply
    • bakerbynature says

      March 22, 2017 at 1:46 am

      So happy you enjoyed them, Kirsten 🙂

      Reply
  14. Sandy says

    June 27, 2017 at 6:37 pm

    Can I use light brown sugar

    Reply
  15. Lindsay says

    September 4, 2017 at 4:19 pm

    Ashley, I cannot wait to make these!! Thank you so much for putting nutrition info with the recipe!!!!

    Reply
  16. Brenda J says

    September 28, 2017 at 11:58 am

    do you know what 15 Tbsps equals in cups? I have a brain injury and counting and remembering is a challenge!!
    Thanks

    Reply
    • bakerbynature says

      September 28, 2017 at 12:23 pm

      It’s one tablespoon less than a cup.

      Reply
    • Diana says

      September 15, 2018 at 5:20 pm

      8 tbls in on stick of butter. So a lil less than 2 sticks of butter

      Reply
  17. Stacie says

    October 13, 2017 at 3:20 pm

    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❤️

    Reply
    • bakerbynature says

      October 15, 2017 at 8:35 pm

      Hi Stacie! Yes – 15 tablespoons is correct 🙂 How did they turn out?

      Reply
  18. Annie says

    October 23, 2017 at 6:08 pm

    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

    Reply
  19. Torri says

    October 29, 2017 at 9:02 pm

    Can the dough be made in advance and Put in the refrigerator until ready to bake? Like 24 hours?

    Thanks!

    Reply
  20. Rosemary says

    November 21, 2017 at 5:20 pm

    The cookies were WONDERFUL! I took them to work and church, and everyone raved about them.

    Reply
  21. Jaimie says

    September 12, 2018 at 10:52 am

    I couldn’t find cinnamon chips so I used salted caramel. They turned out amazing!!

    Reply
  22. Susan says

    September 29, 2018 at 9:33 pm

    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.

    Reply
  23. Robin says

    October 5, 2018 at 3:26 pm

    just wondering did you use salted or unsalted butter?

    Reply
    • bakerbynature says

      October 6, 2018 at 5:35 pm

      Hi Robin. I use unsalted butter, but salted can be used. Simply omit the salt called for in the recipe!

      Reply
  24. Ruth Dick says

    November 21, 2018 at 6:40 pm

    OH MY! Just made these and I have to say they are AMAZING! So so yummy! Followed the recipe and they came out perfect.

    Reply
  25. Susan says

    December 24, 2018 at 3:16 am

    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.

    Reply
  26. Jenna says

    August 13, 2019 at 11:48 pm

    These cookies are absolutely amazing! Hubby says they are his new favorite. I will be making them again and again!!! Thank you for sharing!!!

    Reply
  27. Emily says

    October 14, 2019 at 2:12 pm

    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!

    Reply
  28. Dawn Mooring says

    November 4, 2019 at 8:38 pm

    The best pumpkin cookies ever. Not cakey. I used caramel chips. Took it to another level!

    Reply
  29. Jill says

    November 22, 2019 at 3:09 am

    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.

    Reply
  30. Jenine says

    June 21, 2020 at 8:33 pm

    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.

    Reply
  31. William says

    July 26, 2020 at 4:02 pm

    Bake for 10 min cool on rack 5-10 min really good

    Reply
  32. T says

    September 15, 2020 at 11:45 am

    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?

    Reply
  33. Amelia says

    September 25, 2020 at 7:37 pm

    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.

    Reply
  34. Kyra says

    September 29, 2020 at 3:13 am

    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!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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