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Ultimate Pumpkin Chocolate Chip Snickerdoodle Cookies

pumpkin chocolate chip snickerdoodle cookies - featured image
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Soft, spiced pumpkin snickerdoodle cookies loaded with chocolate chips and coated in cinnamon sugar. The perfect fall treat that combines the best of pumpkin and chocolate in a soft, chewy cookie.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup (175g) semi-sweet chocolate chips
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and 1 cup granulated sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl.
  3. Beat in the pumpkin puree, egg, and vanilla extract until fully combined. The mixture may look slightly curdled; this is normal.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Gently fold in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky.
  7. In a small bowl, stir together the ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  8. Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a ball, then roll generously in the cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart. You should get about 24 cookies.
  9. Bake for 10-12 minutes, until edges are set and tops look slightly crackled. For softer cookies, bake 10 minutes; for firmer, 12 minutes. The centers will look soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Pat pumpkin puree with a paper towel if watery to prevent flat cookies. Use room temperature ingredients. Chill dough for 15-20 minutes if too sticky. Rotate pans halfway through baking for even browning. For extra sparkle, double-coat dough balls in cinnamon sugar.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, chocolate chip, fall baking, pumpkin spice, soft cookies

Find it online: https://islatable.com/ultimate-pumpkin-chocolate-chip-snickerdoodle-cookies-recipe/