• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes » Baking » Biscuits and Cookies

Chewy Pumpkin Cookies with Cinnamon Chips

Published: Oct 14, 2014 · Modified: Jul 16, 2022 by Emma · This post may contain affiliate links · 13 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

Pumpkin puree isn't just for pumpkin pie, use it to make these chewy pumpkin cookies! Get the recipe below.

The changing of the seasons

Autumn has to be one of my favourite seasons. As the crisp air rolls in and the brown leaves fall, I know that it's just a matter of weeks before the heating is on, food is being ordered and we are making preparations for Christmas!

Really I am an overgrown child. I have such fond memories of wearing Wellington boots, kicking through the crumpled leaves as we pass through September and into October. Then comes Halloween with ghosts, ghouls and plenty of sweets before we are whipped up In a frenzy of fire and sparklers on bonfire night. As the bonfire burns and we huddle around with big mugs of soup you can’t help but feel warm and cosy even if the air is cold around your ears.

All of this is, of course, leading up to Christmas. The most wonderful time of the year! I love Christmas for all the obvious reasons: the family gatherings, carols, Christmas number ones, and of course mountains of food and oceans of drink. I also happen to think that a long walk on a snowy day is one of the most romantic things a couple can possibly do - falling in a heap near a log fire optional. (It sounds so cheesy just typing it!)

1. Pumpkin Cookie

Pumpkin spice everything!

Starbucks really nailed Autumn on the head when they invited Pumpkin Spice Lattes and it's no wonder people go crazy for them. The combination of spices warms the heart as well as your belly. I love pumpkin spice everything as much as the next person and have been finding more and more ways of using it.

As well as being pumpkin spiced - these cookies are soft and chewy rather than crisp like a biscuit. They are perfect for dipping into a Pumpkin Spice Latte or a nice Hot Chocolate as they soak up plenty of the warm smooth creamy goodness. Can a cookie get any more comforting?!

They're also very easy to make. One of my favourite things about these cookies is that they don't spread out. This means that unlike most cookie recipes, you know how they are going to look when they come out of the oven!

You can make them big or small, tick or thin. It's up to you. I made small-medium sized cookies and managed to get 25 out of this recipe. If you were to bake large cookies you could probably get 10-12.

4. Pumpkin Cookie

The Recipe

Pumpkin Cookies

Chewy Pumpkin Cookies with Cinnamon Chips

Emma
Pumpkin puree isn't just for pumpkin pie. These pumpkin cookies are soft and chewy and studded with cinnamon chips.
No ratings yet
Print Recipe Pin Recipe
Prep Time 12 minutes mins
Cook Time 18 minutes mins
Total Time 30 minutes mins
Course Snack
Cuisine American
Servings 25 cookies
Calories 191.52 kcal

Ingredients
 
 

  • 225 grams butter unsalted
  • 200 grams caster sugar
  • 200 grams light brown sugar
  • 2 eggs
  • 1 cup canned pumpkin puree roughly ½ a tin
  • 1 teaspoon vanilla extract
  • 385 grams self raising flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • Pinch ground nutmeg
  • 340 grams Hershey’s cinnamon chips

Instructions
 

  • Pre-heat the oven to 180C or gas mark 5.
  • In a large bowl, cream together the butter and the sugar until its light and soft.
  • In a separate bowl, lightly whisk the eggs and stir into the canned pumpkin and vanilla essence.
  • Once combined, stir into the creamed sugar and butter mix until smooth.
  • Next, fold in the self raising flour a couple of spoonfuls at a time.
  • Once the batter has become thicker and more firm, fold in the cinnamon chips.
  • Cover a cookie sheet with greaseproof paper and spoon the mixture in circles roughly 2.5inches across.
  • Leave an inch between each cookie to ensure there is room if they do spread.
  • Bake in the centre of the oven for 15-18mins until they have a crisp outside and they spring back slightly when pressed gently.
  • Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.

Nutrition

Calories: 191.52kcalCarbohydrates: 27.91gProtein: 2.49gFat: 7.92gSaturated Fat: 4.79gTrans Fat: 0.3gCholesterol: 32.44mgSodium: 72.32mgPotassium: 53.92mgFiber: 0.68gSugar: 16.17gVitamin A: 1769.52IUVitamin C: 0.41mgCalcium: 16.07mgIron: 0.4mg
Keyword butter, caster sugar, cinnamon, cinnamon chips, egg, ginger, light brown sugar, nutmeg, pumpkin puree, self raising flour, vanilla extract
Tried this recipe?Let us know how it was!
2. Pumpkin Cookie

Secret ingredients

In the recipe, I've used Hershey's Cinnamon Chips. The first time I made these I had purchased the cinnamon chips while in the US. But, if you're not planning a trip over there any time soon my English readers can get them online here!

Alternatively, bump up the cinnamon in the recipe and swap the cinnamon chips for plain chocolate chips and they will taste just as good!

If you like this recipe then you'll love...

Ghosts and Pumpkins - Vegan Halloween Sugar Cookies

Halloween Sugar Cookies

Kawaii Ghost Cake, perfect for Halloween

Pumpkin Spiced Cake

Slices of Sweet Pumpkin Bread

Sweet Pumpkin Bread

This Cheesey Pumpkin Dip can be made from last night's jack o lantern

Cheesey Pumpkin Dip

More Autumn Recipes

  • 6 Vegan Creme Egg Cupcakes on a white plate
    Vegan Creme Egg Cupcakes
  • Vegan Baked Gnocchi topped with basil and served on a blue plate
    Vegan Baked Gnocchi
  • A stack of Vegan Sweet Potato Pancakes with chocolate sauce
    Vegan Sweet Potato Pancakes with Chocolate Chips
  • Butternut Squash, Kale and Pomegranate Salad
    Butternut Squash, Kale and Pomegranate Salad

Reader Interactions

Comments

  1. Joy says

    October 31, 2014 at 10:11 am

    Jon brought them into work and everyone thought they were delicious!

    Reply
    • efwalt says

      October 31, 2014 at 10:56 am

      Thanks Joy! I'm glad you all liked them 🙂 I'll make sure I keep sending the treats your way!

      Reply
  2. international phone card says

    November 06, 2014 at 12:54 am

    Useful info. Lucky me I discovered your website by chance, and I am surprised why this accident didn't came about earlier!
    I bookmarked it.

    Reply
  3. Elizabeth says

    September 17, 2016 at 11:44 am

    Oh my gosh, I had to scroll to find out where you got those delicious cinnamon chips! The UK doesn't hold a candle on chips like America does. Gorgeous recipe!

    Reply
    • Emma Walton says

      September 18, 2016 at 7:30 pm

      They are so good Elizabeth. When I have friends go to the US on business I always ask them to bring weird and wonderful chips back with them 😛

      Reply
  4. Tara says

    September 17, 2016 at 11:55 am

    Love the color of these cookies! It's so great that they don't spread. Definitely a great way to ease into Autumn.

    Reply
    • Emma Walton says

      September 18, 2016 at 7:31 pm

      Thanks Tara! They are so simple yet delicious. Can't ask for more than that 🙂

      Reply
  5. Noel says

    September 17, 2016 at 12:53 pm

    Oh Wow! This is a great combination! I'm thinking I need a mountain of these to get me thru the season! yummed and stumbled!

    Reply
    • Emma Walton says

      September 18, 2016 at 7:31 pm

      Haha I know that feeling. Thanks so much Noel 🙂

      Reply
  6. Platter Talk says

    September 17, 2016 at 2:17 pm

    We enjoy all things pumpkin and all cookies chewy. Not sure that I've ever run across those chips. I have a new mission! Thanks.

    Reply
    • Emma Walton says

      September 18, 2016 at 7:32 pm

      You have to hunt them down Platter Talk 😀 they are amazing!

      Reply
  7. Heidy L. says

    September 17, 2016 at 3:01 pm

    Chewy Pumpkin Cookies with Cinnamon Chips look like an amazing fall treat item to have with my afternoon coffee. Thanks for sharing another great idea for me to try!

    Reply
    • Emma Walton says

      September 18, 2016 at 7:32 pm

      Enjoy 😀

      Reply

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required