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.

You’ll need:

• 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

To Make:

1. Preheat oven to 375 degrees F.  In a medium bowl, whisk together flour, baking soda, cream of tartar, salt and nutmeg.
2. 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.
3. 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.
4. 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