I recently made Thick and Extra Cinnamon-y Chocolate Chunk Snickerdoodles and they were pretty fantastic. I don’t know why people go light on the cinnamon when it comes to snickerdoodles. Two teaspoons for ½ cup sugar? What? Let’s make that two tablespoons. I want the cinnamon more than the sugar.
These cookies are just as thick, chewy and amazing as the original but somehow, infinitely better with the addition of pumpkin. Will I ever be sick of pumpkin? Does anyone not like pumpkin? Unlikely. These are crowd pleasers- I guarantee it.
- 2 cups flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon cream of tartar
- 0.75 teaspoon salt
- 0.25 teaspoon freshly grated nutmeg
- 1 stick unsalted butter, room temperature
- 1 cup and 1/3 sugar, divided
- 0.5 cup canned pumpkin puree
- 1 large egg, room temperature
- 1.25 cup bittersweet chocolate chunks
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon
- 0.5 teaspoon allspice
- Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt and nutmeg.
- In large bowl, whisk together butter, 1 cup sugar and pumpkin until smooth. Add egg and vanilla and whisk until combined. Add flour and stir until just combined. Fold in chocolate chunks.
- Combine 1/3 cup sugar, cinnamon and allspice in a small bowl. Drop two tablespoons of dough into sanding mixture and stir around to coat, forming into a ball. Place on parchment-lined baking sheets. Repeat with remaining dough, spacing at least 3 inches apart. Flatted dough balls slightly with the back of a measuring cup. Sprinkle with remaining sanding mixture.
- Bake for 12 minutes, rotating half way through. They won’t feel done but they are done. Let cool completely and store in an airtight container for up to 4 days.
Inspired by MarthaStewart