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Perfect Cinnamon Sugar Pumpkin Chocolate Chip Cookies

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Soft, chewy pumpkin chocolate chip cookies with a crackly cinnamon-sugar coating. These easy, no-chill cookies come together in about 30 minutes and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure)
  • ¾ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 cup semi-sweet chocolate chips
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed. Set aside.
  3. In a medium bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  4. Beat in the egg and vanilla extract until fully incorporated. The mixture may look slightly separated—this is normal.
  5. Add the pumpkin puree and beat on low speed until just combined. The batter will look curdled; this is normal.
  6. Add the flour mixture to the wet ingredients in two additions, mixing on low speed after each addition until just combined. Do not overmix; a few streaks of flour should remain.
  7. Use a rubber spatula to gently fold in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky.
  8. In a small shallow bowl, stir together the ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  9. Using a 1.5-tablespoon cookie scoop or a heaping tablespoon, scoop portions of dough. Drop each scoop into the cinnamon-sugar mixture and roll gently to coat all sides. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and underdone.
  11. Let the cookies rest on the baking sheet for 5 minutes. They will continue to set as they cool. After 5 minutes, transfer them to a wire cooling rack to cool completely.

Notes

For softer cookies, bake for 10 minutes; for crispier edges, bake for 12 minutes. If dough feels too sticky, refrigerate for 15 minutes. Cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, cinnamon sugar, fall cookies, easy cookie recipe, pumpkin dessert, no-chill cookies

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