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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
, but feel free to use any brand you like.
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.
So good. My new favorite fall cookie. A little bit chewy, a little bit crunch. I keep cinnamon chips in the freezer year round for scones. I’ll have to buy more.
These are delicious. As a variation I have used white chocolate chips instead of cinnamon. Also, I have added Werthers pumpkin spice caramel in the center of each cookie at the end of baking. Leave the cookie on the baking sheet and cover with a second baking sheet to melt the caramel. Absolutely delicious!!!
I’m so happy these were a hit for you! And I love your adaptions – they sounds so festive and delicious.
no eggs??
That’s correct!
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.
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
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!
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!
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.
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?
Bake for 10 min cool on rack 5-10 min really good