Pumpkin Cinnamon Cookies
Updated September 28, 2020
Pumpkin Cinnamon Cookies-soft pumpkin cinnamon cookies with cinnamon chips and finished with cinnamon and sugar. These are the BEST pumpkin cookies you will ever eat!
Pin this now to find it later
Pin ItI hope you are ready for pumpkin recipes because I am sharing the BEST pumpkin cookie recipe today. These Pumpkin Cinnamon Cookies are hands down the best pumpkin cookies I have ever made or eaten…and I have made and eaten a lot of pumpkin cookies in my lifetime.
A few of my favorite pumpkin cookie recipes include:
- Pumpkin Chocolate Chip Cookies
- Soft Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Snickerdoodles
- Pumpkin Gingersnap Cookies
- Pumpkin Oatmeal Scotchies
See, I have made a lot of pumpkin cookies. I am kind of obsessed with pumpkin and cookies:)
I love all of my pumpkin cookie recipes, but these Pumpkin Cinnamon Cookies are my new favorite. Sorry other pumpkin cookies, I hate to pick a favorite, but these Pumpkin Cinnamon Cookies are number one in my book now! I am madly in love with them!
I really wasn’t planning on blogging about these cookies until later in the fall, but I shared them with two friends and they both text me asking for the recipe. They both loved them! One of my friends even said that these cookies are not only the best pumpkin cookies, but the best cookies ever..out of all the cookies! She said these cookies will be in heaven’s cookie jar:) I am fine with that!
So we are kicking off pumpkin season a little early. I didn’t want my friends to wait…and that includes all of you:)
Pumpkin cookies traditionally have cinnamon in them, but I upped the cinnamon by adding an extra healthy dose of ground cinnamon to the dough. I also added cinnamon chips!
If you haven’t baked with cinnamon chips, you are missing out! I can usually find them at the grocery store, but if I can’t I order them from Amazon. I love them and they are a MUST for fall baking. I suggest you stock up because you are going to be baking a billion batches of these Pumpkin Cinnamon Cookies after you taste them. I am already going on my third batch.
To finish off the cookies and to keep with the cinnamon theme, I roll the cookies in a cinnamon sugar mixture before baking. The mixture adds a nice sweet touch and makes the cookies extra purty!
So go ahead and bust out a can of pumpkin. It is time to make these Pumpkin Cinnamon Cookies. Trust me, you NEED them ASAP! They are the perfect pumpkin cookie!
More Pumpkin Recipes
- Pumpkin Chocolate Chip Bread
- Pumpkin Bread
- Pumpkin Sheet Cake
- Pumpkin Bundt Cake
- Pumpkin Pancakes
- Healthy Pumpkin Muffins
Pumpkin Cinnamon Cookies
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup pumpkin, we use Libby’s canned pumpkin
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup cinnamon chips
Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
- Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.
- In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.
- Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Nutrition
Have you tried this recipe?
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These sound wonderful, and I plan on making them asap. I never use canned pumpkin, always fresh puree – should I change the amount?
Use the same amount
Love them, but when trying to roll them they are really wet and sticky. Any advice?
Kim,
I made this recipe today. I dropped the Spoonful of dough directly in the cinnamon mixture and gently rolled it around in there. The mixture appeared to be sticky enough that I wasn’t wanting to try rolling it in my hands. They came out fantastic.
I hope that helps!
-Elizabeth
Chilling for an hour before rolling helped. Next time will chill overnight.
The picture shows chips but no chips in the recipe?!
There are cinnamon chips in the recipe. See the ingredients and instructions:)
These are my favorite cookies of all time. I made them multiple times every fall. Soft and chewy and delicious.
Glad you like the cookies! My favorite fall cookie!
I make these cookies often! One thing that I do is make a cream cheese frosting and fill between 2 cookies, like a whoopie pie
Love this!
I’ve made these once and they were great. Do you know if these freeze well?
Glad you liked the cookies. Yes, you can freeze them!
These are my favorite fall cookie! The pumpkin and spices are just so delightful in the form of a fluffy muffin top-esque cookie!
I knew I would love these cookies! It took me a long time to find the cinnamon chips. Without ordering them. I have made them a few times. Today made a double batch, so I can pop some in the freezer:) Thank you!
These are delicious! Love all the spices and they stay soft! I might try topping them off with cream cheese icing.
My all-time favorite!
OMG! This has to be my new favorite recipe! These cookies have just the right “pumpkin spice” to them. They bake up fluffy and round – just perfect! I honestly forgot the sugar-cinnamon topping, but they didn’t even need it!
Is there a way to make these less soft and cakey?
pumpkin cookies are more cakey in general.
I am going to make these for my son and his friend for after school treat. I have a Pumpkin Spice already premade with all the spices in your recipe would you happen to have an idea how much I can use for this recipe? It would save from measuring all the spices when its already all in one bottle as Pumpkin Spice. I hope that makes sense.
WOW! Very soft and chewy. Love the flavor!
Thanks! They are one of my favorite fall cookies.
What kind of canned pumpkin do you use? Is it the puree or pumpkin pie filling kind?
pure pumpkin puree NOT pumpkin pie filling!
Can you make the dough a day ahead and just bake the next day?
Yes!