Pumpkin Chocolate Chip Snickerdoodles
Snickerdoodles get a flavour boost with pumpkin, spices and milk chocolate chips to create one seriously delicious, chewy, soft cookie!
Servings 18
Ingredients
- 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
Instructions
- 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.