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.
