There’s something so cozy about the aroma of cinnamon and pumpkin wafting through the kitchen. If you’re looking for a fall treat that’s both chewy and bursting with flavor, these Chewy Cinnamon Chip Pumpkin Cookies are the answer. They’re soft, perfectly spiced, and filled with sweet cinnamon chips that melt into little pockets of autumn joy.
Unlike traditional pumpkin cookies that can sometimes turn out cakey, these cookies are made to be chewy with the perfect texture for dunking into coffee, enjoying with a glass of milk, or serving on a dessert tray at fall gatherings. They’re easy to make, bake beautifully, and store well—so you can enjoy them all week long.
Why You’ll Love Chewy Cinnamon Chip Pumpkin Cookies
- Chewy texture – Not cakey, but soft and bendy with a little bite.
- Cinnamon chip goodness – Sweet, melty bursts of cinnamon in every bite.
- Perfectly spiced – Pumpkin puree and warm spices bring fall flavors to life.
- Easy to make – One bowl, no complicated steps.
- Crowd-pleasing – Great for bake sales, potlucks, or cookie swaps.
How to Make Chewy Cinnamon Chip Pumpkin Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 ½ cups cinnamon chips
Instructions
- Preheat oven – Set oven to 350°F. Line baking sheets with parchment paper.
- Cream butter and sugars – In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients – Mix in egg, vanilla, and pumpkin puree until smooth.
- Combine dry ingredients – In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Bring it together – Slowly mix dry ingredients into wet mixture until just combined. Stir in cinnamon chips.
- Scoop dough – Drop rounded tablespoons onto baking sheet, spaced 2 inches apart.
- Bake – Bake 10–12 minutes, until edges are set but centers look slightly soft.
- Cool – Let cool on sheet for 5 minutes before transferring to a wire rack.
What to Serve With Chewy Cinnamon Chip Pumpkin Cookies
- Coffee or pumpkin spice latte – A cozy pairing.
- Hot apple cider – Complements the cinnamon flavors.
- Vanilla ice cream – Sandwich cookies with ice cream for a fun dessert.
- Cheese platter – Sweet cookies go surprisingly well with sharp cheddar or brie.
Tips for Perfecting Chewy Cinnamon Chip Pumpkin Cookies
- Blot pumpkin puree – Remove excess moisture to prevent cakey cookies.
- Don’t overbake – Cookies firm up as they cool, so pull them when edges are set.
- Chill dough – Optional, but helps prevent spreading.
- Mix chips evenly – Ensures cinnamon goodness in every bite.
- Store properly – Airtight container keeps cookies soft for days.
Storing and Freezing
- Room temperature – Store in an airtight container for up to 5 days.
- Freezer – Freeze baked cookies up to 3 months. Thaw at room temp before serving.
- Freeze dough – Scoop dough balls, freeze, then bake straight from freezer (add 1–2 minutes to baking time).
FAQs
Can I substitute chocolate chips for cinnamon chips?
Yes! Chocolate chips, white chocolate, or butterscotch chips all work deliciously.
How do I keep pumpkin cookies chewy instead of cakey?
Blot the pumpkin puree and don’t overbake. This keeps the texture moist and chewy.
Can I double this recipe?
Absolutely—it doubles well for bake sales or big gatherings.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour substitute. The texture will still be chewy.
Conclusion
These Chewy Cinnamon Chip Pumpkin Cookies are everything fall baking should be: warm, flavorful, chewy, and absolutely irresistible. With pumpkin spice and sweet cinnamon chips, they’re perfect for cozy nights, holiday cookie trays, or anytime you crave a seasonal treat.
For more fall favorites, check out my Pumpkin Gooey Butter Cake, Pumpkin Coffee Cake, or Brown Butter Pumpkin Oatmeal Cookies to keep your autumn baking lineup exciting.
Chewy Cinnamon Chip Pumpkin Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined. Mix in egg yolk, vanilla, and pumpkin puree.
- Gradually add dry mixture to wet ingredients and stir until just combined.
- Fold in cinnamon chips until evenly distributed.
- Scoop dough onto baking sheets, spacing about 2 inches apart. Bake 11–12 minutes, until edges are set. Cool on baking sheet for 5 minutes before transferring to a wire rack.