Short Description
These Chewy Cinnamon Chip Pumpkin Cookies encapsulate the essence of autumn in every bite. Soft and chewy, they are infused with warm spices and studded with cinnamon chips, making them an irresistible treat straight from the oven.
Why You’ll Love This Recipe
These cookies are a delightful departure from the typical cakey pumpkin cookies. They boast a chewy texture complemented by the rich flavors of cinnamon, ginger, nutmeg, and cloves. The addition of cinnamon chips provides bursts of spiced sweetness, making them a perfect companion to your favorite hot beverage during the cooler months.
Real Simple
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
¾ cup unsalted butter, melted and slightly cooled
½ cup granulated sugar
¾ cup light brown sugar, packed
1 tablespoon vanilla extract
¾ cup pumpkin puree (not pumpkin pie filling)
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1½ cups cinnamon chips
Picky Palate
+5
Mrs Madi
+5
Two Peas & Their Pod
+5
Directions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth (about 2 minutes).
Add the vanilla extract and pumpkin puree to the mixture, whisking until fully incorporated (about 1 minute).
In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the cinnamon chips evenly throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Facebook
Servings and Timing
Yield: Approximately 24 cookies
Preparation Time: 10 minutes
Cooking Time: 10–12 minutes
Cooling Time: 5 minutes on the baking sheet
Total Time: Approximately 25–27 minutes
Picky Palate
+14
Picky Palate
+14
alexdaynes.com
+14
Sweet Beginnings Blog
+14
Cambrea Bakes
+14
Picky Palate
+14
thedomesticrebel.com
Variations
Chocolate Chip Pumpkin Cookies: Substitute cinnamon chips with semi-sweet or dark chocolate chips for a classic twist.
Nutty Pumpkin Cookies: Add ½ cup of chopped walnuts or pecans to the dough for added crunch and flavor.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to accommodate dietary restrictions.
Storage/Reheating
Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Place the baked cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating: To enjoy warm cookies, reheat them in a preheated 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds until warmed through.
FAQs
How do I prevent my cookies from becoming too cakey?
To achieve a chewy texture, ensure you’re using melted butter and avoid overmixing the dough. Additionally, measure your flour accurately to prevent adding too much, which can lead to cakey cookies.
Scientifically Sweet
Can I use pumpkin pie filling instead of pumpkin puree?
It’s recommended to use pure pumpkin puree, as pumpkin pie filling contains added sugars and spices that can alter the flavor and sweetness of the cookies.
Where can I find cinnamon chips?
Cinnamon chips are available in the baking aisle of most grocery stores, especially during the fall season. If unavailable locally, they can be purchased online from various retailers.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 48 hours. Chilling the dough can enhance the flavors and improve the texture of the cookies.
What can I use if I don’t have cinnamon chips?
If cinnamon chips are unavailable, you can substitute them with white chocolate chips, butterscotch chips, or a combination of your favorite baking chips.
How do I ensure even baking?
Use a cookie scoop to portion the dough evenly and rotate the baking sheets halfway through the baking time to promote uniform baking.
Can I freeze the cookie dough?
Yes, scoop the dough into portions and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. Bake from frozen, adding an extra 1–2 minutes to the baking time.
Mrs Madi
Why did my cookies spread too much?
Excessive spreading can result from overly warm dough or too much butter. Chilling the dough before baking can help control spreading.
Can I add oats to this recipe?
Adding oats can alter the texture of the cookies, making them heartier. If desired, replace a portion of the flour with quick oats, but be aware that this will change the final texture.
Are these cookies suitable for mailing?
Yes, these cookies hold up well during shipping. Ensure they are completely cooled before packaging them in an airtight container with parchment paper between layers to prevent sticking.
Chewy Cinnamon Chip Pumpkin Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Cinnamon Chip Pumpkin Cookies are the ultimate fall treat—soft, spiced, and bursting with warm cinnamon flavor. Made with real pumpkin puree and loaded with cinnamon chips, they’re cozy, comforting, and perfect with a hot drink on a chilly day.
Ingredients
3/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 1/2 cups cinnamon chips
Instructions
-
Mix Wet Ingredients:
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth (about 2 minutes).
Add vanilla and pumpkin puree; whisk until fully combined (about 1 minute). -
Add Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. -
Combine:
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in cinnamon chips. -
Chill Dough:
Cover and chill the dough for 30 minutes to firm up for better texture. -
Bake:
Preheat oven to 350°F (175°C).
Scoop dough onto parchment-lined baking sheets.
Bake for 10–12 minutes, or until the edges are set and centers look slightly soft.
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling helps maintain cookie shape and chewiness.
• Swap cinnamon chips with white chocolate chips for a twist.
• Store in an airtight container for up to 5 days.
• Great for holiday gifting or cozy autumn baking sessions.
Your email address will not be published. Required fields are marked *