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Soft Pumpkin Snickerdoodle Cookies with Chocolate Chips

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These soft pumpkin snickerdoodle cookies with chocolate chips are incredibly tender, perfectly spiced, and feature a crackly cinnamon sugar coating. They come together in under 30 minutes with no chill time needed, making them the perfect fall treat.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¾ cup (130g) semi-sweet chocolate chips
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a small shallow bowl, whisk together ¼ cup (50g) granulated sugar and 1 tablespoon ground cinnamon for the coating. Set aside.
  3. In a large mixing bowl, beat ½ cup (113g) softened unsalted butter and ¾ cup (150g) granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the bowl halfway through.
  4. Add ⅓ cup (80g) pumpkin puree, 1 large room temperature egg, and 1 teaspoon vanilla extract. Beat on medium speed until fully combined, about 1 minute. Scrape the bowl again.
  5. In a separate medium bowl, whisk together 1¾ cups (220g) all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ¼ teaspoon salt, 1½ teaspoons ground cinnamon, and ½ teaspoon pumpkin pie spice.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  7. Gently fold ¾ cup (130g) semi-sweet chocolate chips into the dough using a rubber spatula until evenly distributed.
  8. Using a 1½ tablespoon cookie scoop or two spoons, portion the dough into balls. Roll each ball in the cinnamon sugar mixture to coat generously. Place on prepared baking sheets, spacing about 2 inches apart.
  9. Bake at 350°F (175°C) for 10-12 minutes, until edges are set and lightly golden but centers still look slightly underdone and puffy.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Pat pumpkin puree dry with paper towels before measuring to remove excess moisture. Use room temperature ingredients for best results. Do not skip cream of tartar—it gives the signature snickerdoodle tang. Underbake slightly for soft centers. Let cookies rest on baking sheet for 5 minutes before transferring. Store in airtight container with a slice of bread to keep soft for up to 5 days. Freeze baked cookies for up to 3 months or freeze unbaked dough balls for fresh cookies on demand.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, chocolate chip snickerdoodles, fall cookies, pumpkin dessert, easy pumpkin cookies

Find it online: https://tastytuck.com/soft-pumpkin-snickerdoodle-cookies-with-chocolate-chips/