Description
These soft and chewy pumpkin chocolate chip snickerdoodle cookies are perfectly spiced, studded with melty chocolate chips, and coated in cinnamon-sugar for a beautiful crackly top. They are weeknight-friendly and made without a stand mixer.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1/3 cup (80g) pumpkin purée, blotted dry
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- 3 tablespoons granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare the cinnamon-sugar coating: In a small bowl, whisk together 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
- Cream the butter and sugars: In a large mixing bowl, combine the softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar. Beat with a hand mixer or whisk vigorously by hand for about 2 minutes, until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
- Add the wet ingredients: Add the pumpkin purée, room-temperature egg, and vanilla extract to the butter mixture. Mix on low speed or stir by hand until just combined. The mixture may look slightly curdled.
- Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula or mixing on low speed. Stop as soon as the flour disappears. A few streaks of flour are fine.
- Fold in the chocolate chips: Gently fold the semi-sweet chocolate chips into the dough. For best results, toss the chips in 1 teaspoon of flour before adding them to prevent sinking.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (up to 24 hours).
- Portion the dough: Once chilled, use a 1.5-tablespoon cookie scoop to portion the dough. Roll each portion into a smooth ball.
- Coat in cinnamon-sugar: Roll each dough ball in the prepared cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, rotating the pans halfway through. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffy.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Blot the pumpkin purée with a paper towel to remove excess moisture. Do not skip chilling the dough. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 85
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, snickerdoodle, chocolate chip, fall baking, easy cookie recipe