Every year, I make a batch of Joy the Baker’s super soft pumpkin chocolate chip cookies. This year, I decided to find another recipe. There are tons out there. I wanted to give this a twist by combining it with my favorite cookie, snickerdoodles. All the recipes I found made 3-4 dozen cookies or used white chocolate chips or didn’t use cream of tartar, which I bought just to make snickerdoodles.
My little cousin slept over, we did work, watched movies, ate sushi, and baked. These turned out fantastic, probably one of the better cookies I’ve ever made. They’re not too soft but soft enough and they’re just the right size.
Pumpkin Chocolate Chip Snickerdoodle
- 1/2 c. unsalted butter, softened
- 1 c. sugar
- 1 tbsp. molasses
- 1 tsp. vanilla extract
- 6 tbsp. pumpkin puree
- 1-1/2 c. all purpose flour
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1 tbsp. cinnamon
- 2 tsp. nutmeg
- 2 tsp. cloves
- 2 tsp. ginger
- 2 tsp. cream of tartar
- 8 oz. dark chocolate chips
- Using an electric mixer, cream together butter, sugar, and molasses till fluffy.
- Add in vanilla and pumpkin.
- In a large separate bowl, toss together flour and all spices.
- Put the wet ingredients into the dry ingredient bowl. Mix with a rubber spatula.
- Cover and place bowl in fridge or freezer for at least 30 minutes.
- Preheat the oven to 350 degrees.
- Using a tablespoon, roll balls of dough.
- Optional: Roll the balls of dough in a mix of sugar (I used Truvia) and cinnamon.
- Bake for 8-10 minutes.*
*The cookies may looked under-baked but it will continue to cook out of the oven.