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Ultimate Pumpkin Chocolate Chip Snickerdoodle Cookies

pumpkin chocolate chip snickerdoodle cookies - featured image
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Soft, pillowy snickerdoodle cookies with pumpkin and chocolate chips, coated in cinnamon sugar. A perfect fall treat that’s quick and easy to make.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed for about 2 minutes until light and fluffy. Scrape down the sides.
  3. Beat in pumpkin puree, egg yolk, and vanilla extract until just combined (mixture may look curdled).
  4. In a separate medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in chocolate chips with a rubber spatula until evenly distributed.
  7. Cover bowl and refrigerate dough for at least 30 minutes.
  8. In a small bowl, whisk together 1/4 cup sugar and 2 teaspoons cinnamon for coating.
  9. Using a 1.5-tablespoon cookie scoop, portion dough into balls. Roll each ball between palms to smooth, then roll generously in cinnamon sugar mixture.
  10. Place dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are set and tops look slightly cracked (centers will be soft and puffy).
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. For dairy-free, use vegan butter and dairy-free chocolate chips. For gluten-free, use a 1:1 gluten-free baking blend. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep soft. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, chocolate chip, fall baking, easy cookie recipe

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