The Best Cinnamon Chip Pumpkin Cookies Recipe

Get ready to fall head-over-heels for the ultimate autumn treat: The Best Cinnamon Chip Pumpkin Cookies! These cookies are thick, incredibly soft, and overflowing with warm cinnamon chips that melt right into bursts of pumpkin spice flavor. Each bite feels like a cozy sweater on a crisp day—perfect for snacking, sharing, or just celebrating the season in every way. Whether you’re a longtime pumpkin lover or new to the cinnamon chip craze, this cookie recipe will absolutely win a permanent spot in your baking line-up.

this Recipe

Ingredients You’ll Need

Every ingredient in The Best Cinnamon Chip Pumpkin Cookies brings something special to the party. From moist pumpkin puree to piles of sweet cinnamon chips, these pantry staples all combine to create a cookie that’s spectacularly moist, aromatic, and downright unforgettable.

• All-purpose flour: Gives the cookies just the right amount of structure and chew, ensuring they’re never too cakey.
• Baking powder & baking soda: This dynamic leavening duo keeps the cookies lofty and soft instead of dense.
• Salt: Just a pinch sharpens up all the sweet and spicy flavors in the dough.
• Ground cinnamon, nutmeg, and cloves: These create a classic pumpkin spice blend for deep autumnal flavor in every bite.
• Unsalted butter: Provides richness and helps with the tender texture (make sure it’s softened!).
• Granulated sugar & light brown sugar: The mix of the two brings sweetness and just the right bit of moisture.
• Pumpkin puree: This is the star ingredient, giving the cookies their signature color, flavor, and ultra-soft crumb.
• Egg: Binds everything together and adds a little extra richness.
• Vanilla extract: Enhances all the other flavors for a more complex, bakery-style cookie.
• Cinnamon baking chips: The real game-changer—these melt into sweet, spicy pockets that make each mouthful unforgettable.

How to Make The Best Cinnamon Chip Pumpkin Cookies

Step 1: Mix the Dry Ingredients

Grab a medium bowl and whisk together your flour, baking powder, baking soda, salt, and all the beloved spices. By doing this separately, you make sure every bite has an even hit of those autumnal flavors, and you’ll avoid clumps of baking soda lurking in your dough.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to beat together the softened butter, granulated sugar, and brown sugar until it’s fluffy and pale. This step is key for a tender, melt-in-your-mouth cookie—and you’ll love how the kitchen already starts to smell irresistible.

Step 3: Add Wet Ingredients

Beat in the egg, then blend in the pumpkin puree and vanilla extract. The mixture might look a little curdled at first, but don’t worry—once you add the dry ingredients, it’ll smooth right out. The pumpkin makes the dough soft and vibrant while the vanilla rounds out all those cozy flavors.

Step 4: Combine Wet and Dry Mixtures

With your mixer on low, gently add the dry ingredients to the wet mixture. Stop as soon as you see no more streaks of flour, so your cookies stay tender and don’t get tough. At this point, the dough will be thick, plush, and dotted with the unmistakable scent of cinnamon and pumpkin.

Step 5: Fold in the Cinnamon Chips

Swap to a spatula and gently fold in those magical cinnamon chips—they’re the showstopper ingredient that make The Best Cinnamon Chip Pumpkin Cookies truly one-of-a-kind. Don’t overmix; you want the chips to stay whole and be generously scattered throughout.

Step 6: Scoop and Bake

Drop rounded spoonfuls of dough onto your prepared baking sheets, making sure to leave a little space in between. Bake until the edges are just set and the tops look puffy—about 10 to 12 minutes. Don’t overbake; these cookies are meant to be plush, soft, and just a bit pillowy in the center.

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them finish setting up without drying out. Now go ahead—pour yourself some cider and take a bite. You’ll see why everyone calls these The Best Cinnamon Chip Pumpkin Cookies!

How to Serve The Best Cinnamon Chip Pumpkin Cookies

Garnishes

For an extra touch of flair, sprinkle the warm cookies with a little extra cinnamon sugar right out of the oven. Or, for a bakery look, press a few extra cinnamon chips into the tops just as they finish baking—it makes each cookie look as deluxe as it tastes.

Side Dishes

Pair your fresh-baked batch with cozy drinks like hot apple cider, chai lattes, or classic hot chocolate. The warmth from these beverages echoes the spices in the cookies, and the creaminess balances their sweetness.

Creative Ways to Present

Arrange The Best Cinnamon Chip Pumpkin Cookies in a rustic basket lined with a plaid napkin for autumn gatherings, or stack them in clear cellophane bags tied with twine for the cutest homemade gift. Layered on a pretty cake stand, they become a stunning centerpiece for any dessert spread.

Make Ahead and Storage

Storing Leftovers

Keep any extra cookies in an airtight container at room temperature for up to five days. Place a slice of bread in the container to help maintain their signature softness—the cookies will absorb a bit of moisture from the bread and stay fresh longer.

Freezing

If you want to have The Best Cinnamon Chip Pumpkin Cookies on hand for spontaneous cravings, freeze the baked cookies in a single layer before transferring to a freezer bag for up to 3 months. Alternatively, freeze scoops of unbaked dough to bake off whenever the mood strikes!

Reheating

To revive that just-baked magic, pop a cookie in the microwave for about 10 seconds, or warm several on a baking sheet in a low oven for a few minutes. The cinnamon chips soften, and the aroma fills your kitchen all over again.

FAQs

Can I substitute chocolate chips for cinnamon chips?

You absolutely can if needed—the cookies will still be delicious, but you’ll miss out on those signature spicy-sweet bursts that make The Best Cinnamon Chip Pumpkin Cookies truly unique. Try butterscotch or white chocolate chips as a creative twist, too!

Can I use homemade pumpkin puree?

Yes, just make sure your homemade puree is smooth and not too watery. Extra moisture can make the cookies spread too much, so if your puree seems thin, blot it with paper towels before measuring.

Why are my cookies too cakey or dry?

Overmixing the dough or overbaking can lead to cakier, drier cookies. Measure your flour with the spoon-and-level method and keep an eye on bake time for the softest, chewiest results.

Are these cookies nut-free?

The recipe itself is nut-free, but always double-check your cinnamon chip and other ingredient labels for any cross-contamination warnings if allergies are a concern.

How do I keep the cookies soft?

Storing The Best Cinnamon Chip Pumpkin Cookies with a slice of bread in the container works wonders! Avoid refrigerating them, as that can dry them out. If you’re freezing, seal them well and defrost gently for best texture.

Final Thoughts

If autumn flavors make your heart happy, you owe it to yourself to bake The Best Cinnamon Chip Pumpkin Cookies at least once—though I guarantee you’ll come back again and again. They’re endlessly comforting, crowd-pleasing, and just the thing to make your kitchen feel like home. Happy baking, and enjoy every warmly spiced, cinnamon chip-studded bite!

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