These Pumpkin Chocolate Chip Snickerdoodles are the perfect Autumn cookie made with spices, pumpkin and milk chocolate chips!
Hi guys, how was your weekend? We stayed at home, sat in our pyjamas, had a roast chicken and napped on the sofa. It was perfect!! We haven’t spent a week and weekend in the same place for over 3 months, it was just what we needed.
Today I’m sharing these Pumpkin Chocolate Chip Snickerdoodles. Snickerdoodles are getting a flavour boost! Adding in pumpkin, spices and milk chocolate chips before rolling them in cinnamon sugar and baking them. Chewy, soft and absolutely addictive.
These are the perfect Autumnal cookie! You can, of course, leave out the chocolate chips if you just want the Pumpkin Snickerdoodles, but for me, the chocolate chips are non negotiable haha!
Before we talk about how to make these Pumpkin Chocolate Chip Snickerdoodles, let’s talk about how I finally feel like I’m settling into our new house/life.
Last week my mum came over for coffee, for the first time since we moved closer, and we had the best chat. I also saw my nephew and sister in law the other week and we had a lovely talk as well, while playing Play-Doh with my nephew! I’m so enjoying being closer to my family, I feel much more in the loop. Mum and I text most days, so I always know what’s going on, but it is different being 100 miles away. Now it’s only 20 miles. Technology is great, but it’s no match for being there in person.
Our dining table is being made at the moment, so hopefully it’s arriving this week! So exciting! We’re going to invite everyone over for a meal, since we can’t go to a restaurant at the moment. The restaurant will come to us! (Only a group of 6 of course and we’re in Tier 1 and still allowed to mix indoors).
We are settling in so well in our new home. I am loving it. I feel calmer, happier in general. Everything has worked out in the end. I know that’s the saying that everything always work out, but when you’re super stressed and living with loads of crap going on, it can be hard to believe it.
With some things, it’s easier being away as you don’t have to deal with them. I did have some anxiety about moving. However, the horrible people have outed themselves, so I have no anxiety about seeing them or any sense of duty to visit anymore.
My husband is settling in well with his new job. He says he has no regrets. He’s still finding his feet, but he seems so much happier, which I’m glad about. It’s s nice feeling everything has been worth it, all of the hardship, because we’re starting to feel super happy and settled. For the first time in 2 years, I feel at peace.
Shall we talk about these Pumpkin Chocolate Chip Snickerdoodles?!
I’m here for anything that’s rolled in cinnamon sugar and full of chocolate chips. I adore traditional Snickerdoodles. Well, I adore any cookie, but these pumpkin ones? Insanely good!!
I added cinnamon, ginger, nutmeg and all spice to the cookie dough, you can use pumpkin pie spice as well, but we don’t get it in the UK.
I also added in 1/2 a cup of milk chocolate chips because melty chocolate chips along with a soft, chewy cookie? Irresistible to me. Before baking, I rolled the cookies in cinnamon sugar, as with normal Snickerdoodles. This really ramps up the flavour and adds a lovely little crunch to the cookie.
When these came out of the oven, I could not stop myself. I dug straight in! Warm cookies and coffee… I can’t think of a better way to enjoy my afternoon coffee!
There’s actually no egg in this recipe! The pumpkin takes the place of the egg and you honestly don’t miss it. These turned out perfectly, They have the most amazing texture. I used 1/3 cup +2tbsp of pumpkin purée and that was the perfect amount. These are truly some of the best cookies I’ve ever had the pleasure of eating.
The pumpkin doesn’t over power anything, it just adds this gorgeous, earthy flavour. The spices balance out the pumpkin and chocolate. Cinnamon sugar is the cherry on the top of these divine cookies! I SO hope you get to make these and love them as much as we do!
Tag me on IG if you make any of my recipes @anniesnomsblog.
Pumpkin Chocolate Chip Snickerdoodles
- FOR THE COOKIES:
- 1 stick (113g) unsalted butter, at room temperature
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) caster sugar
- 1/3 cup +2tbp (110g) pumpkin purée
- 1/2 tsp vanilla extract
- 1 1/2 cups (210g) plain/all-purpose flour
- Pinch of salt
- 1/2 tsp bicarbonate of soda/baking soda
- 1/2 tsp cream of tartar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1/2 cup (87g) milk chocolate chips, optional
- FOR THE CINNAMON SUGAR:
- 1/2 cup (100g) granulated sugar
- 1/2 tsp ground cinnamon
- No need to preheat the oven just yet, the dough needs to chill for an hour.
- Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and fluffy. Around 2 minutes on medium-high speed.
- Add in the pumpkin and vanilla extract, scraping down the sides as necessary and mix until well incorporated, around 1 minute on medium speed.
- Place the flour, salt, bicarbonate of soda, cream of tartar, spices and milk chocolate into a medium sized bowl and stir until the milk chocolate chips are coated in flour.
- Tip the flour into the butter mixture and mix on low speed until the dough comes together into one big lump.
- Tip the dough into the bowl you measured the flour into and place in the fridge for 1 hour to chill.
- Once chilled, preheat the oven to 180C/350F and line two baking trays with silicone liners/grease proof paper.
- Place the granulated sugar and cinnamon into a small, shallow bowl and stir until combined.
- Take a 1.5tbsp cookie scoop and scoop a ball of dough. Roll the dough ball in the cinnamon sugar and then place on the baking tray. Leave a 2 inch gap between each cookie. Repeat the rolling into the sugar until you have exhausted your supplies. This will make about 18 cookies.
- Place in the oven for 9-11 minutes, until ever so slightly coloured around the edges, soft in the middle and they look matte in the oven light.
- Leave cookies to cool completely on the baking trays before storing, at room temperature, in an airtight container.
- Pumpkin Chocolate Chip Snickerdoodles will keep for 1 week at room temperature.