Chewy Cinnamon Chip Pumpkin Cookies Recipe
Introduction
These Chewy Cinnamon Chip Pumpkin Cookies are the perfect blend of soft pumpkin flavor and warm cinnamon spice. They’re thick, chewy, and loaded with sweet cinnamon chips, making them an ideal treat for cozy fall days or anytime you want a comforting dessert.
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
- Step 1: Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper and set them aside.
- Step 2: In a medium bowl, whisk together the flour, baking soda, pumpkin spice, and salt until combined. Set this mixture aside.
- Step 3: In a large bowl, beat the room temperature butter using a handheld or stand mixer fitted with a paddle attachment until smooth, about one minute. Add the dark brown sugar, granulated sugar, and vanilla, then beat on medium speed until the mixture is light and fluffy, about two minutes.
- Step 4: Add the pumpkin puree and beat just until combined, about 45 seconds. Gently fold in the flour mixture using a rubber spatula, stirring only until the flour starts to disappear. Then fold in the cinnamon chips evenly throughout the dough.
- Step 5: Roll the dough into balls about 3 tablespoons each, roughly the size of a quarter cup, and place them on the prepared baking sheets. Leave enough space between each to allow for spreading.
- Step 6: Bake the cookies in the preheated oven for 15 to 16 minutes, or until the edges turn golden and the centers are set. Let them cool on the baking sheets for 30 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra flavor, try adding a teaspoon of ground ginger or nutmeg along with the pumpkin spice.
- Substitute cinnamon chips with white chocolate chips or butterscotch chips for a different twist.
- If you prefer thicker cookies, chill the dough for 30 minutes before rolling and baking.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container for up to 3 months. To reheat, warm in the microwave for 10–15 seconds or in a low oven until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is the preferred choice for consistent moisture and flavor.
What if I don’t have cinnamon chips?
If you don’t have cinnamon chips, you can use regular chocolate chips or chopped nuts, or simply leave them out for a less sweet version.
PrintChewy Cinnamon Chip Pumpkin Cookies Recipe
These Chewy Cinnamon Chip Pumpkin Cookies combine the cozy warmth of pumpkin spice with the sweet melty goodness of cinnamon chips, creating a soft, chewy treat perfect for fall or any season. Featuring a tender dough enriched with pumpkin puree and a perfect blend of spices, these cookies offer a delightful balance of flavor and texture with a golden, slightly crisp edge and a moist center.
- Prep Time: 15 minutes
- Cook Time: 15-16 minutes
- Total Time: 1 hour (including cooling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon salt
Wet Ingredients
- 15 tablespoons butter, at room temperature
- 1 cup + 2 tablespoons dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup pumpkin puree
Add-ins
- 2 1/2 cups cinnamon chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and set aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin spice, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use a handheld mixer or a stand mixer with a paddle attachment to beat the room temperature butter until smooth, about one minute. Add the dark brown sugar, granulated sugar, and vanilla extract, then beat on medium speed until the mixture is light and fluffy, approximately two minutes.
- Add Pumpkin Puree: To the creamed mixture, add the pumpkin puree and beat on low speed until just combined, about 45 seconds. Avoid over-mixing to maintain the cookie’s chewy texture.
- Combine Wet and Dry Mixtures: Using a rubber spatula, gently fold the dry flour mixture into the wet ingredients, stirring only until the flour begins to disappear to avoid overworking the dough.
- Fold in Cinnamon Chips: Carefully fold in the cinnamon chips evenly throughout the dough.
- Shape the Dough: Roll the dough into balls approximately 3 tablespoons in size (nearly 1/4 cup) by rolling between your palms. Space the dough balls well apart on the prepared baking sheets to allow for spreading during baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 15 to 16 minutes, or until the edges are golden and the centers are set but still soft.
- Cool the Cookies: Let the cookies cool on the baking sheets for 30 minutes to finish setting before transferring them to a wire rack to cool completely. This resting period helps the cookies hold their chewy texture.
Notes
- If pumpkin spice is unavailable, substitute with a mix of ground cinnamon, nutmeg, ginger, and cloves.
- For a dairy-free version, replace the butter with a vegan alternative.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls before baking can help control spread if desired.
- Allow cookies to fully cool before stacking to prevent sticking.
Keywords: pumpkin cookies, cinnamon chip cookies, chewy pumpkin cookies, fall desserts, pumpkin spice cookies, homemade cookies
