Pumpkin Snickerdoodle Chocolate Chip Cookies
A cozy fall treat combining soft pumpkin, warm spices, and gooey chocolate for a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 2 ½ cups all-purpose flour
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and a pinch of salt.
- Cream the sugars and wet ingredients: In a separate bowl, combine the brown sugar and pumpkin puree. Blend until smooth, then add the egg and vanilla extract.
- Combine the wet and dry ingredients gradually, folding gently with a spatula.
- Fold in the chocolate chips.
- Prepare the cinnamon sugar by mixing the granulated sugar and cinnamon in a small bowl.
- Scoop and roll each portion of dough in the cinnamon sugar mixture until fully coated.
- Bake for 12-15 minutes until edges are golden and centers are slightly underdone.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill dough if it’s too warm to prevent spreading. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, snickerdoodle, fall recipes, chocolate chip cookies, baking, dessert