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Cozy Pumpkin Chocolate Chip Snickerdoodles

pumpkin chocolate chip snickerdoodles - featured image
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Soft, chewy snickerdoodles with warm pumpkin spice and melty chocolate chips. An easy, crowd-pleasing fall cookie ready in under 30 minutes.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup semi-sweet chocolate chips
  • For the coating:
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon

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 and 3/4 cup sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  3. Beat in pumpkin puree, egg yolk, and vanilla extract until well combined (mixture may look curdled).
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  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 spatula until evenly distributed. Dough will be soft and slightly sticky.
  7. In a small bowl, stir together 1/4 cup sugar and 1 1/2 teaspoons cinnamon for coating.
  8. Using a cookie scoop or hands, portion dough into rounded tablespoons (about 1.5 tablespoons each). Roll into smooth balls, then coat each ball in cinnamon-sugar mixture.
  9. Place coated dough balls about 2 inches apart on prepared baking sheets.
  10. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will still look soft and puffed.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tangy flavor and chewy texture. Measure flour by spooning and leveling to avoid dry cookies. For thicker, chewier cookies, chill shaped dough balls for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep cookies soft. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake straight from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: pumpkin snickerdoodles, chocolate chip snickerdoodles, fall cookies, pumpkin cookies, easy cookie recipe

Find it online: https://freshforkful.com/cozy-pumpkin-chocolate-chip-snickerdoodles-easy-fall-recipe/