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Soft Pumpkin Chocolate Chip Snickerdoodle Cookies

pumpkin chocolate chip snickerdoodle cookies - featured image
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These soft pumpkin chocolate chip snickerdoodle cookies combine the classic tangy snickerdoodle flavor with pumpkin puree and semi-sweet chocolate chips for a pillowy, crackled-top cookie that stays tender for days.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips
  • ¼ cup granulated sugar (for coating)
  • 1 ½ 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, 1 cup granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down sides once.
  3. Beat in pumpkin puree, egg, and vanilla extract on low speed until just combined. Mixture may look curdled.
  4. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, 1 teaspoon cinnamon, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Fold in chocolate chips with a rubber spatula until evenly distributed. Dough will be soft and slightly sticky.
  7. Cover bowl and refrigerate for 30 minutes (optional but recommended for thicker cookies).
  8. In a small shallow bowl, mix together ¼ cup granulated sugar and 1 ½ teaspoons cinnamon for coating.
  9. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll into balls, then roll each ball in cinnamon-sugar mixture until fully coated.
  10. Place coated dough balls on prepared baking sheets, spacing 2 inches apart.
  11. Bake for 10-12 minutes. Cookies should look puffed and set around edges but still soft in center. Tops will be crackled.
  12. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, chill dough for 30 minutes to prevent spreading. Pat pumpkin puree dry if watery. Use light-colored baking sheets to avoid burning bottoms. Rotate pans halfway through baking. Store in airtight container at room temperature for up to 5 days; place a slice of bread in container to keep cookies soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

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

Find it online: https://platebelle.com/soft-pumpkin-chocolate-chip-snickerdoodle-cookies-recipe/