Description

Soft, pillowy snickerdoodle cookies with pumpkin puree, warm spices, and melty chocolate chips. Coated in cinnamon sugar, these no-chill cookies are the ultimate fall treat.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (150g) light brown sugar, packed
1/2 cup (120g) pumpkin puree, blotted
1 large egg, room temperature
1 teaspoon vanilla extract
2 1/2 cups (315g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups (270g) semi-sweet chocolate chips
1/4 cup (50g) granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Blot pumpkin puree: Spread 1/2 cup pumpkin puree on a plate, press paper towels on top, and let sit 2-3 minutes to absorb excess moisture.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
Add blotted pumpkin puree, room temperature egg, and vanilla extract. Mix on low speed until just combined (mixture may look slightly curdled).
In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt.
Gradually add dry ingredients to wet ingredients in 2-3 additions, mixing on low speed after each until just incorporated. Scrape down bowl as needed. Do not overmix.
Gently fold in semi-sweet chocolate chips with a rubber spatula. Dough will be soft and slightly sticky.
In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon for coating.
Using a 2-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball in cinnamon-sugar mixture until fully coated.
Place dough balls 2 inches apart on prepared baking sheets (8-9 per sheet).
Bake for 10-12 minutes, until edges are set and tops are puffed and cracked. Centers should still look soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Repeat with remaining dough, letting baking sheets cool between batches.

Notes

Blotting the pumpkin puree is crucial to prevent flat cookies. Use room temperature ingredients for best results. Do not overmix the dough. Cookies can be stored in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Baked cookies freeze well for up to 3 months. Dough balls can be frozen and baked from frozen, adding 2-3 minutes to bake time.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 195
Sugar: 16
Sodium: 120
Fat: 9
Saturated Fat: 5
Carbohydrates: 27
Fiber: 1
Protein: 2

Keywords: pumpkin cookies, snickerdoodle, chocolate chip, fall baking, pumpkin snickerdoodle, soft cookies, no chill cookies