Name: Recipe "Pumpkin Cinnamon Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2.5 cup all-purpose flour; 1 tsp baking soda; 0.5 tsp baking powder; 0.5 tsp salt; 2 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.25 tsp ground ginger; 0.25 tsp ground cloves; 0.75 cup unsalted butter (at room temperature); 0.75 cup pumpkin puree (Libby's canned pumpkin recommended); 1 egg (large); 2 tsp vanilla extract; 1 cup cinnamon chips; 0.5 cup granulated sugar; 0.5 cup packed brown sugar; 0.25 cup granulated sugar (for topping); 2 tsp ground cinnamon (for topping)

More recipes featuring dessert: Snickerdoodle Blondies with Cinnamon Chips, Pumpkin Chocolate Chip Bundt Cake, and Pumpkin Cinnamon Cookies.

Why These Pumpkin Cinnamon Cookies Stand Out

These pumpkin cinnamon cookies are everything a fall cookie should be: soft, tender, and packed with warm spice. The pumpkin puree keeps the crumb moist, while cinnamon chips add little bursts of flavor in every bite. A final roll in cinnamon sugar gives them a crackly, sparkly top. I’ve made dozens of pumpkin cookies, but this recipe wins for its balanced sweetness and effortless technique, no chilling, no fuss, just great cookies in under 30 minutes.

3 Reasons to Love These Pumpkin Cinnamon Cookies

Soft and tender: The pumpkin puree keeps the cookies moist and cake-like, never dry or crumbly.
Cinnamon overload: Cinnamon in the dough, cinnamon chips, and a final roll in cinnamon sugar, every bite is warm and spiced.
Easy and fast: No dough chilling required. Mix, shape, and bake in under 30 minutes.

Key Ingredients for Perfect Pumpkin Cinnamon Cookies

Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. Canned is convenient and consistent. If using homemade, pat it dry with paper towels to remove excess moisture, too much liquid makes the cookies gummy.
Cinnamon chips: These white chocolate, style chips are infused with cinnamon. They add concentrated flavor and a slight creaminess. Find them in the baking aisle or online; if unavailable, substitute white chocolate chips plus an extra 1/2 teaspoon cinnamon.
Unsalted butter: Creaming the butter with sugars for 3-4 minutes creates air pockets that give the cookies lift. Use room-temperature butter so it aerates properly; cold butter leads to denser cookies.

Kitchen Tools for Pumpkin Cinnamon Cookies

Electric mixer (stand or hand-held): Essential for creaming butter and sugar until light and fluffy, a whisk won’t provide enough aeration.
Light-colored baking sheets: They prevent over-browning; dark sheets can burn the bottoms.
Silpat or parchment paper: Non-stick surfaces ensure cookies release easily and bake evenly.
Cookie scoop (1½-tablespoon size): Keeps dough balls uniform for even baking and consistent size.
Wire cooling rack: Allows air to circulate, preventing soggy bottoms.

Tips for Making the Best Soft Pumpkin Cookies

Start with room-temperature ingredients, especially the butter and egg, so they emulsify properly. When you add the dry ingredients, mix only until the flour disappears; overmixing develops gluten, which can make the cookies tough instead of tender. The cookies are done when the edges are set and lightly browned, but the centers still look slightly underdone. Let them rest on the baking sheet for exactly two minutes, that carry-over baking finishes the centers without drying them out. For a flatter cookie, press the dough balls a bit more before baking, but leave them rounded if you prefer a thicker, softer center.

Understanding the Texture of Soft Pumpkin Cookies

Pumpkin puree is high in moisture, which reacts with the baking soda to create carbon dioxide gas, that’s what gives these cookies their soft, almost cake-like rise. Because of this, it’s important to use fresh baking soda (replace every 3 months). The dough will be quite wet and sticky, which is why rolling in cinnamon sugar helps form the balls. If the dough feels too sticky to handle, refrigerate it for 10 minutes, but not longer, as the moisture can redistribute and make the cookies spread too much. For a slightly chewier texture, replace 1/4 cup of the all-purpose flour with bread flour.

If you can’t find cinnamon chips, swap them for white chocolate chips or butterscotch chips, they add sweetness and a different flavor profile. For extra crunch, fold in 1/2 cup of chopped pecans or walnuts. Want a spicier cookie? Increase the ginger to 1/2 teaspoon and add a pinch of cayenne or black pepper. To make these gluten-free, use a 1-to-1 gluten-free flour blend; the dough may be slightly wetter, so chill it for 15 minutes before rolling in cinnamon sugar to prevent excess spreading.

How to Serve Pumpkin Cinnamon Cookies

These cookies are wonderful on their own, but they shine with a cold glass of milk or a mug of hot apple cider. For a dessert, sandwich two cookies with cream cheese frosting or a scoop of vanilla ice cream. The cinnamon sugar coating also makes them a natural pairing with chai tea or a pumpkin spice latte.

How to Store Pumpkin Cinnamon Cookies

Store the cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment or wax paper to keep the cinnamon sugar coating from sticking. If your kitchen is humid, add a slice of bread to the container to absorb excess moisture and maintain softness.

How to Freeze Pumpkin Cinnamon Cookies

Baked cookies freeze well. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 30 minutes, or reheat in a 300°F oven for 5 minutes to restore the fresh-baked texture. You can also freeze unbaked dough: scoop into balls, freeze on a tray, then store in a bag. Bake from frozen, adding 1-2 minutes to the bake time, no need to thaw first.

How to Reheat Pumpkin Cinnamon Cookies

To refresh day-old cookies, warm them in a 300°F oven for 3-4 minutes. This softens the interior and re-crisps the cinnamon sugar coating. Avoid the microwave, it makes the cookies chewy and tough. For frozen cookies, use the same oven method but extend the time to 5-6 minutes.

Pumpkin Cinnamon Cookies FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is pre-sweetened and spiced, which will throw off the sugar and spice balance. Use 100% pure pumpkin puree (canned or homemade). If your homemade puree is watery, pat it dry with paper towels before using.

Why did my cookies turn out cakey and puffy?

Cakey cookies often result from overmixing the dough or using too much pumpkin. Mix the dry ingredients in only until combined, and measure the pumpkin accurately (¾ cup, not heaping). Also, make sure your baking soda is fresh, old leavener can cause excess puffing.

Can I make these cookies dairy-free?

Yes. Substitute the unsalted butter with a plant-based butter stick (not spread) and use vegan cinnamon chips if available, or omit the chips and add extra cinnamon. The texture will remain soft and tender.

What if I don’t have cinnamon chips?

You can leave them out, but the cookies will have less cinnamon punch. Substitute with white chocolate chips and add an extra ½ teaspoon cinnamon to the dough, or use chopped cinnamon candies like Red Hots for a spicy kick.

Recipe

Pumpkin Cinnamon Cookies

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!

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Dessert

Course

American

Cuisine

219 kcal

Calories

Ingredients

Servings

2.5 cup all-purpose flour
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
2 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground ginger

0.25 tsp ground cloves
0.75 cup unsalted butter, at room temperature
0.75 cup pumpkin puree, Libby's canned pumpkin recommended
1 egg, large
2 tsp vanilla extract
1 cup cinnamon chips

cookie dough

0.5 cup granulated sugar

0.5 cup packed brown sugar

cinnamon sugar topping

0.25 cup granulated sugar, for topping

2 tsp ground cinnamon, for topping

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.

Nutrition (per serving)

219kcal

Calorie breakdown

Protein5%12 kcal

Fat35%76 kcal

Carbohydrates60%134 kcal

How this was calculated — 17 of 17 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

baking sodaLeavening agents, baking soda0 kcal

baking powderLeavening agents, baking powder, low-sodium2 kcal

saltSalt, table0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)45 kcal

ground nutmegOil, nutmeg butter22 kcal

ground gingerGinger root, raw1 kcal

ground clovesSpices, cloves, ground3 kcal

unsalted butterButter, salted1291 kcal

pumpkin pureePumpkin, raw47 kcal

eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract29 kcal

cinnamon chipsCinnamon buns, frosted (includes honey buns)1085 kcal

granulated sugarSugars, granulated462 kcal

packed brown sugarSugars, brown456 kcal

granulated sugarSugars, granulated231 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)45 kcal

Serving size ≈ 57 g · 27 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: cookies, dessert, fall, Oven Baked, pumpkin, vegetarian

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