The Ultimate Soft & Chewy Pumpkin Cinnamon Chip Cookies Recipe for Fall
There’s an undeniable magic that fills the air when autumn arrives, bringing with it a craving for comforting flavors and warm spices. These Pumpkin Cinnamon Chip Cookies capture that essence perfectly, offering a soft, chewy base infused with real pumpkin puree, a medley of warm fall spices, and generous bursts of sweet, spicy cinnamon chips. They are more than just a cookie; they’re an experience, a taste of cozy fall days that will leave you reaching for another, and another. Prepare to sink your teeth into what might just become your new favorite autumn treat!
Why This Pumpkin Cinnamon Chip Cookie Recipe Is a Must-Try
These pumpkin cinnamon chip cookies are truly a celebration of fall and Thanksgiving, delivering a flavor and texture combination that stands out. Crafted with the natural sweetness and moisture of canned pumpkin, and generously spiced with classic cinnamon, aromatic pumpkin pie spice, and those delightful cinnamon baking chips, every bite is an explosion of seasonal flavor. We’re not exaggerating when we say they are *that good*.
Many pumpkin cookie recipes can lean towards a cake-like texture due to the high water content of pumpkin. While these cookies are wonderfully soft and moist, they expertly avoid becoming overly cakey, a common pitfall. Instead, they boast a classic cookie texture – perfectly chewy edges with a tender, melt-in-your-mouth center – but with an added richness and depth of flavor that truly sets them apart. This isn’t just a recipe; it’s a proven staple in my fall baking repertoire since 2012, refined over the years to achieve ultimate perfection. Each batch yields approximately 70 cookies, making them ideal for sharing at gatherings or simply stocking up your cookie jar. And trust us, they vanish quickly!
Essential Ingredients for Perfect Pumpkin Cinnamon Chip Cookies
Before you begin, gather all your ingredients to ensure a smooth baking process. You’ll find a detailed list of measurements and instructions in the printable recipe card located at the end of this post. Here’s a closer look at the key components:
Ingredient Insight & Clever Substitutions
Pumpkin
For this recipe, you’ll need precisely 1 cup of **canned pure pumpkin**. When shopping, you might also see it labeled as pumpkin puree. It is absolutely crucial to *not* use pumpkin pie mix. Pumpkin pie mix comes pre-spiced and pre-sweetened, which will drastically alter the flavor profile and sweetness level of your cookies. Stick to pure pumpkin for the best results, ensuring the pumpkin flavor shines through without being overwhelmed by other ingredients.
Flour
The type and measurement of your **flour** play a significant role in the final texture of your cookies. We recommend using all-purpose flour. To ensure you achieve the ideal soft and chewy texture, proper flour measurement is key. Use the “spoon and sweep” method: lightly spoon the flour into your measuring cup until it overflows, then level it off with a straight edge (like the back of a knife). Avoid scooping directly with the measuring cup, as this compacts the flour and can lead to adding too much, resulting in dry, dense cookies.
Cinnamon Chips
**Cinnamon chips** are undoubtedly the star of these cookies, providing wonderful pockets of warm, spicy flavor. They can sometimes be a bit elusive, especially outside of the fall and winter holiday seasons. My secret? I always stock up on them when I find them in stores, allowing me to whip up an extra batch or two to freeze for later cravings. If you find yourself in a pinch and can’t locate cinnamon chips, don’t despair! Your best alternatives are white chocolate chips or semi-sweet chocolate chips. While they won’t replicate the specific cinnamon flavor, they will still provide a delicious contrast and melt-in-your-mouth experience. For an extra hint of cinnamon, you could add an additional 1/4 teaspoon of ground cinnamon to the dry ingredients if using chocolate chip substitutions.
Butter and Shortening
This recipe calls for a combination of **softened unsalted butter and vegetable shortening**. The butter provides rich flavor, while the shortening helps achieve that perfectly soft, tender crumb and prevents excessive spreading, giving the cookies a lovely structure. Ensure your butter is truly softened (not melted) for optimal creaming with the sugar.
Spices
Beyond the cinnamon chips, a blend of **ground cinnamon** and **pumpkin pie spice** amplifies the autumnal flavors. Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, and cloves, offering a well-rounded warmth that complements the pumpkin beautifully.
How to Make The Best Pumpkin Cinnamon Chip Cookies
These step-by-step photos and instructions are designed to help you visualize each stage of making this delicious recipe. For a convenient printable version, complete with all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Preheat your oven to 350°F (175°C). Line insulated baking sheets with parchment paper. This parchment paper prevents sticking and aids in even baking and easy cleanup.
- In a medium bowl, thoroughly whisk together your dry ingredients: all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice. Whisking ensures these ingredients are evenly distributed, which is crucial for uniform leavening and flavor in your cookies. Set this bowl aside.
- In a large mixing bowl, combine the softened unsalted butter and vegetable shortening. Beat them together on medium-high speed until the mixture is light and creamy. Gradually add the granulated sugar to the mixer, continuing to beat until the mixture becomes fluffy and pale, which usually takes about 3-4 minutes. This creaming process incorporates air, contributing to the cookies’ soft texture. Next, add the egg and vanilla extract, mixing until just combined. Use a rubber spatula to scrape down the sides of the bowl, ensuring all ingredients are fully incorporated.
- Mix the wet ingredients again until well combined. With your mixer on medium-low speed, add the canned pumpkin in large spoonfuls, mixing until fully incorporated. Then, slowly add the dry ingredients mixture to the wet ingredients, beating just until combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Scrape down the bowl one last time and, using a sturdy wooden spoon or spatula, gently fold in the cinnamon chips until they are evenly distributed throughout the dough.
- Using a cookie scoop (this ensures uniform size and even baking), drop rounded spoonfuls of dough onto your prepared baking sheets, placing them about 2 inches apart to allow for spreading. Bake for 13-14 minutes, or until the edges are set and lightly golden, but the centers still look soft.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes. This crucial step allows them to firm up slightly before transferring. After 10 minutes, carefully transfer the cookies to cooling racks to cool completely. Cooling on racks prevents the bottoms from becoming soggy and helps them achieve that perfect soft-chewy consistency.
Frequently Asked Questions & Expert Tips for Success
Once fully cooled, store your delicious pumpkin cinnamon chip cookies in an airtight container at room temperature. They will stay wonderfully fresh and soft for up to 5 days. For best results, place a slice of bread in the container with the cookies to help maintain their moisture.
Absolutely! Freezing the dough is a fantastic way to enjoy fresh-baked cookies whenever the craving strikes. To do so, scoop the unbaked dough balls onto a parchment-lined baking sheet and flash-freeze them until solid (about 1-2 hours). Once firm, transfer the frozen dough balls to a gallon-sized freezer-safe ziptop bag or an airtight container. They can be frozen for up to 3 months. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet as your oven preheats. You might need to add an extra minute or two to the baking time, but otherwise, bake as normal.
If your cookies are too dry, you likely added too much flour. Ensure you’re using the “spoon and sweep” method for measuring flour. If they’re too cakey, it could be due to overmixing the dough (which develops gluten) or using a pumpkin pie mix instead of pure pumpkin puree. Overbaking can also lead to a drier texture.
Because of the pumpkin, this dough can be a bit wet and sticky. A simple trick is to dip your cookie scoop into a glass of warm water after every 3 or 4 scoops. The slight moisture on the scoop helps the dough release cleanly, ensuring perfectly rounded cookies.
Delightful Serving Suggestions
These pumpkin cinnamon chip cookies are incredibly versatile and perfect for any occasion that calls for a touch of fall comfort. They make a thoughtful and delicious hostess gift during the holiday season, beautifully packaged in a festive tin or box. Of course, they’re equally delightful when enjoyed all on your own, perhaps with a warm cup of coffee, a soothing mug of tea, or a tall glass of cold milk. For an extra special treat, try serving them slightly warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. Whether you decide to share them or keep them all to yourself is entirely up to you – we won’t judge!
More Irresistible Cookie Recipes to Try
- Classic Snickerdoodles
- Decadent Cinnamon Roll Cookies
- Easy Pumpkin Cake Mix Cookies
- Flavorful Cinnamon Chocolate Chip Cookies
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Pumpkin Cinnamon Chip Cookies
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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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
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Insulated baking sheets
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Hand mixer or stand mixer
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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, ensuring perfectly formed cookies.
Instructions
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Preheat oven to 350 F (175 C). Line insulated baking sheets with parchment paper.
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In a medium bowl, whisk together flour, salt, baking powder, baking soda, ground 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
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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
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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
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Use a cookie scoop to drop dough onto prepared sheets, placing them 2-inches apart. Bake for 13-14 minutes.
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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 wonderfully soft and slightly cake-like texture, and they are truly best when cooled completely before serving. This allows the flavors to meld and the texture to set perfectly.
- Storage – Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and soft texture. You can also add a slice of plain bread to the container to help absorb excess moisture and keep them soft.
- Freezing Dough – Flash-freeze unbaked dough balls on a parchment-lined baking sheet until solid. Transfer them to a freezer-safe gallon-sized ziptop bag and freeze for up to 3 months. When ready to bake, simply place the frozen dough balls on a prepared baking sheet while your oven preheats, then bake as normal, adding a minute or two to the baking time if needed.
- Measuring Flour Accurately – Always use the “spoon and level” method for flour. Spoon flour into your measuring cup until it overflows, then level off with a straight edge. This prevents over-packing the flour, which can lead to dry, dense cookies.
- Avoiding Sticky Dough – Pumpkin dough can be a bit sticky. Keep a small bowl of warm water nearby and dip your cookie scoop into it every few scoops. This will help the dough release cleanly and easily.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Nov 8, 2012 and has since been updated with new photos and expert tips.