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Chewy Cinnamon Chip Pumpkin Cookies for Cozy Fall Treats

Enjoy these Chewy Cinnamon Chip Pumpkin Cookies this fall, perfectly blending rich pumpkin flavor and gooey cinnamon chips.
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Prep Time 15 minutes
Cook Time 16 minutes
Cooling Time 30 minutes
Total Time 1 hour 1 minute
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour swap for gluten-free blend if needed
  • 1 teaspoon baking soda ensure it's fresh
  • 1 teaspoon pumpkin spice sub with equal parts cinnamon and nutmeg
  • 1/2 teaspoon salt essential for richer flavor
  • 1 cup butter at room temperature; can use vegan butter
  • 1 cup dark brown sugar light brown sugar can be used
  • 1/2 cup granulated sugar coconut sugar can be a substitute
  • 1 teaspoon vanilla extract use pure vanilla for best flavor
  • 1 cup pumpkin puree ensure it's pure pumpkin, not pie filling
  • 1 cup cinnamon chips Hershey's recommended, but any brand works

Equipment

  • Mixing Bowls
  • Hand mixer
  • Baking Sheets
  • Parchment Paper
  • Spatula
  • ice cream scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, pumpkin spice, and salt.
  3. In a large mixer bowl, beat the butter until smooth, then gradually add sugars and mix until fluffy.
  4. Add pumpkin puree and vanilla, beating until just combined.
  5. Fold in the flour mixture until mostly incorporated, then add cinnamon chips.
  6. Roll dough into balls of about 3 tablespoons each and place on the baking sheets.
  7. Bake for 15-16 minutes until edges are golden.
  8. Cool on baking sheets for 30 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 130mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 1 week or freeze for up to 3 months. Ensure cookies cool completely before storing.

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