Pumpkin Chocolate Chip (or Cinnamon Chip) Cookies
This post may contain affiliate links. Read our disclosure policy.
Yesterday, I found myself craving pumpkin chocolate chip cookies—a cozy fall season favorite in our house. I went straight to my recipe files and pulled out the one and only pumpkin cookie recipe I’ve used since getting married. It’s the same one my husband requested shortly after our wedding, when he had a nostalgic craving for the pumpkin chocolate chip cookies his mom used to make. He asked her for the recipe, and ever since then, it’s been my go-to. I’ve never felt the need to try another—this one always delivers.
When our daughter was younger, she had a chocolate allergy, so I’d set aside a portion of the dough and bake her plain pumpkin cookies. One day, I happened to have cinnamon chips in the pantry and decided to stir them into her batch. The result was unexpectedly fabulous—warm, spiced, and just sweet enough. It was such a hit that cinnamon chip pumpkin cookies became a regular variation in our fall baking rotation.
Personally, I still lean toward the classic chocolate chip version, but the cinnamon chips offer a delicious twist that’s perfect for mixing things up. If you go the cinnamon route, I highly recommend adding chopped walnuts or pecans for a little crunch and extra depth of flavor. It’s a simple way to elevate the cookie and make it feel even more festive.
Ingredients for Pumpkin Chocolate Chip Cookies
- SHORTENING
- SUGAR
- EGG
- PUMPKIN PUREE
- ALL-PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- SALT
- VANILLA
- NUTMEG
- CINNAMON
- CHOCOLATE CHIPS
Instructions for Pumpkin Chocolate Chip Cookies
Start by preheating your oven to 400°F and lightly greasing your cookie sheets.
In a large mixing bowl, cream together the shortening and sugar until light and fluffy. Add in the egg and pumpkin, mixing until smooth and well combined. Stir in the remaining dry ingredients and your choice of mix-ins—chocolate chips, cinnamon chips, or even a handful of chopped nuts for extra texture.
Drop spoonfuls of dough onto the prepared cookie sheets, spacing them about 2 inches apart. Bake for 10 minutes, or until the edges are set and the tops look slightly puffed. Let them cool for a few minutes on the pan before transferring to a wire rack.
This recipe makes about 2½ to 3 dozen cookies, perfect for sharing—or savoring all season long!
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, you can substitute butter for shortening, but it may slightly change the texture. Shortening helps the cookies stay soft and cake-like, while butter adds richness and can make them spread a bit more.
Can I freeze the cookie dough or baked cookies?
Yes! You can freeze the dough in scoops and bake straight from frozen—just add a minute or two to the bake time. Baked cookies also freeze well in an airtight container for up to 2 months.
Can I make these cookies without chocolate or cinnamon chips?
Definitely, the base dough is delicious on its own, and you can leave it plain or add chopped nuts, raisins, or even white chocolate chips for a twist.
Do cinnamon chips melt like chocolate chips?
Cinnamon chips hold their shape more than chocolate chips and add bursts of warm spice throughout the cookie. They’re a great alternative for anyone avoiding chocolate or looking for a seasonal variation.
FOR MORE RECIPES LIKE THIS, TRY:
- Chewy Pumpkin Ginger Cookies
- Crumbl Copycat Pumpkin Cake Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Eggless Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip (or Cinnamon Chip) Cookies
Real Mom Kitchen
Ingredients
- ½ cup shortening
- 1 ½ cup sugar
- 1 egg
- 1 cup pumpkin
- 2 ½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
- 1 tsp nutmeg
- 1 tsp cinnamon
- 12 oz bag semi-sweet chocolate chips (or 10 oz bag of cinnamon chips)
Instructions
- In a bowl, cream shortening and sugar together. Mix in egg and pumpkin. Add in the remaining ingredients.
- Drop on greased cookie sheet. Bake for 10 minutes at 400 degrees. Makes about 2 ½-3 dozen.
