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Best Chewy Chocolate Chip Pumpkin Snickerdoodle Cookies

chewy chocolate chip pumpkin snickerdoodle cookies - featured image
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These cookies combine the best of two worlds: the chewy, moist texture of pumpkin cookies and the crisp, cinnamon-sugar crust of snickerdoodles. Made with cream cheese for extra richness and semi-sweet chocolate chips, they are a perfect fall treat.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (120g) pumpkin puree
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 teaspoon cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 1-2 minutes.
  3. Add the brown sugar and granulated sugar. Beat on medium-high for 2-3 minutes until light and airy.
  4. Add the pumpkin puree, egg, and vanilla extract. Mix on low speed just until combined.
  5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined.
  7. Gently fold in the semi-sweet chocolate chips.
  8. In a small bowl, mix 1/4 cup granulated sugar with 1 teaspoon cinnamon for the coating.
  9. Scoop dough into 1.5 tablespoon balls. Roll each ball in the cinnamon sugar mixture until fully coated.
  10. Place cookies on prepared baking sheets, leaving 2 inches between each for spreading.
  11. Bake for 12-15 minutes, or until edges are set and lightly golden but centers look slightly soft.
  12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. If dough is too sticky, chill for 15-20 minutes. Do not overbake to maintain chewiness. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, chocolate chip, fall baking, chewy cookies, cream cheese cookies, easy dessert

Find it online: https://shimmersnack.com/best-chewy-chocolate-chip-pumpkin-snickerdoodle-cookies/