Pumpkin Snickerdoodle Chocolate Chip Cookies
Delightful cookies that combine the warm spices of traditional snickerdoodles with pumpkin and chocolate chips, perfect for cozy autumn days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar, divided
- 1 cup pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the pumpkin puree and eggs, mixing until well combined.
- Combine the flour, baking powder, baking soda, cinnamon, ginger, and cloves in another bowl.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips evenly.
- Roll the dough into balls and coat in a mixture of granulated sugar and cinnamon.
- Bake for 10–12 minutes until edges are set.
- Cool on a wire rack for about 10 minutes before serving.
Notes
Serve warm with coffee or cider for the best experience. These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, pumpkin, snickerdoodle, autumn, chocolate chip