Go Back

Chewy Cinnamon Chip Pumpkin Cookies

These delightful cookies blend autumn flavors with spiced pumpkin and sweet cinnamon chips, making them a cozy treat perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use pure pumpkin puree, not pie filling.
  • 1/2 cup brown sugar Packed brown sugar for best results.
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened Ensure butter is softened for easier mixing.
  • 1 large egg
  • 1 teaspoon vanilla extract Pure vanilla extract recommended.
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup cinnamon chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract, mixing until well incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid over-mixing.
  6. Fold in the cinnamon chips, ensuring even distribution throughout the dough.
Baking
  1. Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes or until the edges are lightly golden. The centers will remain soft.
  3. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Allow cookies to cool before storing. Can be topped with sea salt or caramel sauce. For added flavor, experiment with spices like clove or ginger.