Pumpkin Cinnamon Cookies

Jump to Recipe

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!

Pumpkin Cinnamon Cookies are the BEST pumpkin cookies and the perfect fall dessert.

I 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:

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!


Pumpkin Cinnamon Cookies are the perfect fall cookie. Everyone loves these easy pumpkin cookies!

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 Cinnamon Cookies are soft pumpkin cookies with cinnamon chips

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.

Pumpkin Cookies with cinnamon chips and rolled in cinnamon and sugar. The best fall cookie recipe.

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!

Soft Pumpkin Cinnamon Cookies with Cinnamon Chips-the best fall cookie recipe

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!

Pumpkin Cinnamon Cookies-the best pumpkin cookie recipe!

Pumpkin Cinnamon Cookies

Add these cookies to your fall baking list! They are the BEST pumpkin cookies you will ever eat!
4.5 from 10 votes
Prep Time
15 minutes
Servings
27 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

  1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Note-I can usually find cinnamon chips at the grocery store, but if you can't find them, you can always order cinnamon chips from Amazon.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. OMG these cookies!! I left work, drove to Wegmans to buy cinnamon chips and made these IMMEDIATELY!!

    Thank you, thank you. Another homerun!

  2. You are right. These cookies are amazing. Plus the house now smells totally wonderful. Made your glazed lemon cookies and chicken orzo lemon soup so far. Your site is my go to place for perfect recipes. Thank you!!!!

  3. I made these for the first time Thursday night to take to work Friday and they were a BIG hit! I didn’t have cinnamon chips so I used butterscotch chip instead and they were good.
    Thanks for making me look good with a new cookie everybody wanted the recipe for because they loved the pumpkin. One co-worker called they “soft pillows of goodness!”

  4. I’m lucky enough that I am one of those people who Maria brought these cookies to! I feel famous;) ABSOLUTELY THESE ARE AMAZING. Simply amazing. They are incredibly appetizing to look at and unreal to eat. Cinnamon chips are amazing and the whole cookie is seriously just amazing!!!!!!!

  5. First time commenter, long-time reader… I made these cookies last night after saving them since you posted… they are AH. MAZ. ING. It was late so I just baked a dozen (will bake the rest of the dough today), but my boyfriend and I ate every single one in the first batch. He said they were one of the best cookies he’s ever had EVER. Thanks for such a great recipe!!

  6. I have all of these ingredients except for the cinnamon chips. I live out in the sticks and it’s 20 minutes each way to the nearest store that would have them. So I was wondering if I could sub dried cranberries or raisins or pecans. They sound wonderful and might. be good without any of these additions. Thoughts?

  7. I love this recipe! However, I couldn’t find those darn cinnamon chips, so I used pumpkin spice chips which I found at Target and they are delicious in these cookies! Thanks for yet another fabulous cookie recipe!

  8. my dough was too sticky to roll. I used store brand pumpkin. I refrigerated dough for an hour prior to baking. I was afraid to add more flour. Delicious! Anyone else have too moist dough? Love your cookie recipes… Have made many and repeat them often.

  9. I made these yesterday. Oh. My. Gosh!!! They are SCRUMPTIOUS!!!!! This recipe is a keeper!

    I use a Pampered Chef cookie scoop and level it off on the edge of my batter bowl so my cookies are a uniform size. I got 70 cookies with this recipe. They are about the diameter of a Girl Scout cookie, just in case you are curious about the size. I can feel like I’m really indulging when I have 2 of them that way, rather than one single “blew today’s diet” cookie.

  10. I have some leftover pumpkin pie filling that I want to use up– do you think I’d be able to substitute it for the pumpkin and spices here? Not sure if that would make the dough too soft or runny. Thanks! These cookies look SO good!

  11. Hi there!

    Thanks for the recipe. I made a test batch tonight and I think that I did not use enough pumpkin. I used about half the Libby’s can, is that what you found?
    Also, my batter was extremely sticky so hard to coat in the sugar – was that normal?

    I am in Europe so not Cups to hand.

    First time using cinnamon chips and holy moly are they yummy!!! I can’t believe we don’t have them in the UK!

    Looking forward to seeing what people think!

  12. This recipe, unfortunately, didn’t work for me. The dough was very sticky even though I added extra flour. The cookies turned out mounded instead of flat. They tasted more like muffins than cookies. Maybe it was something I did wrong. Oh well, store bought cookies for classroom party tomorrow.

  13. I made these last night and they really are the best I have ever tasted too! I was afraid the cinnamon chips might make them too spicy, but they were perfect!

  14. My supermarket only carries cinn chips seasonally, so I have been anxiously awaiting their arrival! They came in yesterday, and I made the cookies last night – they are awesome. They are very light…like a mini pumpkin bread with cinn chips!
    The dough was sticky as others found. However I used a scoop and dropped them directly into the cinn/sugar mix. I rolled the bowl around so they would get coated and handled them gently for a final roll and placement on the cookie sheet. Worked well and well worth any extra time ๐Ÿ™‚

  15. These are my new favorite cookies. I have made them 3x in the past month and I’m about to make a double batch after I get my kids to bed! My husband was skeptical because he’s not a huge fan of pumpkin but he is now addicted to them as well! Thank you for the great recipe!

    Also, the dough was sticky but as the recipe stated, I was able to shape the dough into balls (definitely would not be able to roll) and once I rolled the balls around in the sugar mixture they were a lot easier to handle.

  16. Love, love, love these! Making them for a cookie swap as we speak. The key is refrigerating the dough before rolling. The first two times I made these, I refrigerated the dough for a short time before rolling out the first sheet of cookies, then refrigerated the remainder of dough between batches. Today, I ended up refrigerating the dough several hours, and so far, so good. I wouldn’t add anything to compensate for the stickiness…just refrigerate. Perfection!

  17. Hi! I made these last year and loved them! I’m wondering if you’ve ever tried freezing the dough instead of baking them right away?

    Hoping to make them for a few friends this weekend! ๐Ÿ™‚

  18. I made these and they are DELICIOUS.. Took a plate to work and they were devoured, asking if there were any left. My only complaint is that the dough is a little wet so making balls wasn’t an easy task. I used my small cookie scoop then rolled. Just took a little time. But, that said, I will make them again because they are so very, very good.

  19. when you say canned pumpkin do you mean the pure kind with nothing in it?or do you mean the kind that has all the spices in it?

  20. hi ive just come from the states looked all over for cinn chips,i cant find them,im from Canada and ive checked here too. do you think I can use white chips?i so wanted to make these today and im sad I cant get those chips they sound so yummy.where do you get yours from?

  21. These were amazing! I have to make myself stop eating them. the perfect amount of spice and stays soft in the middle! excellent milk dipper. and don’t hesitate to use chocolate chips… just as good = ] They do stay puffy if you don’t really press them down before baking. Excellent cookie. Thanks for the yummy snack!

Leave a Reply

Your email address will not be published. Required fields are marked *