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Perfect Pumpkin Chocolate Chip Snickerdoodle Cookies

pumpkin chocolate chip snickerdoodle cookies - featured image
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Soft, chewy pumpkin snickerdoodle cookies loaded with chocolate chips and rolled in cinnamon sugar. A quick and easy fall dessert that’s perfect for bake sales, parties, or cozy nights in.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Add pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on low until just combined (mixture may look curdled).
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
  6. Gently fold in chocolate chips with a rubber spatula until evenly distributed.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (this is essential for thick cookies).
  8. In a small shallow bowl, mix together ¼ cup granulated sugar and 1 ½ teaspoons cinnamon for the coating.
  9. Using a cookie scoop (about 1.5 tablespoons), portion the chilled dough and roll into smooth balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
  10. Place coated dough balls about 2 inches apart on prepared baking sheets. Do not flatten.
  11. Bake for 10-12 minutes, until edges are set and just starting to turn golden brown. Centers will still look soft.
  12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial for thick, bakery-style cookies. For a softer cookie, bake for 10 minutes; for crispier edges, bake for 12 minutes. Cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days. To keep soft, add a slice of bread to the container. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: pumpkin cookies, snickerdoodle, chocolate chip, fall cookies, easy pumpkin recipe, soft cookies, chewy cookies, bake sale cookies

Find it online: https://elaraeats.com/perfect-pumpkin-chocolate-chip-snickerdoodle-cookies-recipe/