Cinnamon Chip Pumpkin Snickerdoodles

 

Any recipe that calls for cinnamon chips always goes to the top of my list and if you add pumpkin it's a double whammy in my book! These Cinnamon Chip Pumpkin Snickerdoodles are so soft, chewy and have the perfectly light pumpkin flavor. They were a big hit at our house and were gone in two days.

The pumpkin flavor is subtle, but gets more pronounced overtime so even if you're not a big fan of pumpkin, I think you'll still love them!

Cinnamon Chip Pumpkin Snickerdoodles

Adapted from Sally’s Baking Addiction

1/2 cup unsalted butter

1/4 cup light brown sugar

3/4 cup granulated sugar, divided

1 tsp. pure vanilla extract

6 Tbsp. pumpkin puree

1 and 1/2 cups all-purpose flour, spooned and leveled

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

1 3/4 tsp. ground cinnamon, divided

1 tsp. pumpkin pie spice

2/3 cup cinnamon chips, I use Hershey's brand

1. In a medium bowl, melt the butter in the microwave. Add the brown sugar and 1/2 cup granulated sugar to the bowl and mix until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice.

3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the cinnamon chips until evenly dispersed into the dough. Cover the dough and chill for 30 minutes or up to 3 days.

4. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

5. Roll the dough into balls, about 1 1/2 tablespoons of dough each. Mix together the remaining 1/4 cup of granulated sugar and 1/4 teaspoon of cinnamon in a small bowl. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls with a flat-bottom glass.

6. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Remove from the oven and press a few more cinnamon chips onto the tops, if desired. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The cookies become chewier as they cool.