Tuesday, September 10, 2013

Chocolate Chip Pumpkin Snickerdoodle Cookies

Fall is a bit depressing to me.  I LOVE the freedom that comes with long summer nights, beach trips, sand at my feet, sunshine on my face, nights skinny dipping in the pool, dining al fresco in the city that I love, grilling out, drinking copious amounts of champagne and margaritas and just enjoying the company of friends.  Fall means the end of summer and thus I am not a fan.

While the cool weather is not my favorite part of fall, I do love "fall food".  When the sunshine lets me down (literally because the sun starts to set early) I know I can count of the comfort of "fall food".  One of my favorite fall ingredients is pumpkin, I love it in both savory and sweet meals and was excited to try my first pumpkin recipe of the year.  You may be thinking there is not supposed to be chocolate in snickerdoodles, but in my kitchen chocolate ends up in almost every dessert and it does not disappoint!  If you are feeling a bit sad about the end of summer then I suggest you wallow (as I did) in your kitchen making these delicious and satisfying cookies.

Chocolate Chip Pumpkin Snickerdoodle Cookies: 


  • 1 cup butter (2 sticks) 
  • 1 cup granulated white sugar) 
  • 1/2 cup light brown sugar
  • 1 cup pure unsweetened pumpkin puree 
  • 1 large egg
  • 2 tsp vanilla extract (did you know you can make your own)
  • 3 1/2 cups all-purpose flour 
  • 1 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 1 tsp cinnamon (if you don't love bold cinnamon flavor, use 1/2 tsp)
  • 1 cup semi-sweet chocolate chips (I used mini chocolate chips, but you can use whatever you have) 
Rolling Sugar
  • 1/2 cup granulated white sugar
  • 1 tsp ground cinnamon 
  • 1/2 tsp ground ginger 
  • 1/4 tsp nutmeg 

  • In a large bowl (with a hand held mixer or your standing mixer) cream butter until light and fluffy, add sugars and pumpkin and beat for aprox 1 minute until fully mixed, add in egg and vanilla until fully incorporated 
  • Add in flour, baking powder, salt & cinnamon until fully incorporated (with your mixer) 
  • With a fork mix in chocolate chips until just combined 
  • Cover dough with plastic and chill in your refrigerator for 30 minutes to 1 hour.  
  • While dough is chilling preheat oven to 350 degrees and line your baking sheet with parchment paper 
  • Mix rolling sugar together 
  • Remove cookie dough from refrigerator.  Using a spoon (or your hand) scoop out dough and roll into balls.  Take cookie balls and roll the balls in the sugar mixture (make sure every part of the ball is coated in the cinnamon sugar).  
  • Place sugar coated cookies on your baking sheet and and press so they become a bit flat
  • Bake for 10 to 15 minutes (depending on the size of your balls, remove and cool on a cookie rack.   
  • Enjoy! 

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