Pumpkin Spice Snickerdoodles

These Pumpkin Spice Snickerdoodles are loaded with pumpkin spice baking chips and rolled in a pumpkin spice sugar mixture. They bake up soft, gooey and utterly addictive.

One can never have too many cookie recipes in their baking arsenal. They’re a crowd favorite and require very little effort from the baker. Achieving maximum flavor with minimal labor is always welcome in my kitchen.

These Pumpkin Spice Snickerdoodles are on the large side, which is how I like my cookies. When you can hide your face with your cookie, it’s a keeper. I like to get the most bang for my buck when dessert is involved, so I always reach for my ice cream scooper when I’m dishing out cookie dough.

This is the first year I’ve come across pumpkin spice baking chips. Maybe the existed last year, but if they did, I must have overlooked them. They remind me of cinnamon chips, only a bit more spicy. When I spotted them at my local grocery store, I loaded up! Now that I’ve come across them, I’m seeing them everywhere.

I adapted my Brown Sugar Snickerdoodle recipe to use as the base for these HUGE, fall-inspired cookies. I had to cut down on the sugar a bit with the addition of the pumpkin spice baking chips. The first batch was good but overly sweet. The second batch was baker and dad approved.

Since I like to make life even easier on myself, I mix everything up in one mixing bowl, because ain’t nobody got time for dishes. Also, I don’t own a dishwasher, so I’m all about lightening the load so my hands don’t shrivel up and fall off now that cold weather is here to stay.

These cookies bake up super soft with a gooey center. The pumpkin spice sugar mixture creates a crunchy exterior as the cookies bake. These are definitely one irresistible cookie.

Print Recipe

Pumpkin Spice Snickerdoodles

These Pumpkin Spice Snickerdoodles are loaded with pumpkin spice baking chips and rolled in a pumpkin spice sugar mixture. They bake up soft, gooey and utterly addictive.

Yield: 8 cookies

Total Time: 4 hours 15 minutes

Prep Time: 4 hours

Cook Time: 15 minutes

Ingredients:

• 1 cup unsalted butter, at room-temperature
• 1/2 cup + 4 tablespoons granulated sugar, plus 1/2 cup for coating
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2 teaspoons cream of tartar
• 1 cup pumpkin spice baking chips
• 1 tablespoon pumpkin pie spice

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, 1/2 cup + 4 tablespoons of granulated sugar, and brown sugar on medium speed for 5 minutes, or until the mixture is light and fluffy. Be sure to stop the mixer a few times and scrape down the sides of the bowl. Beat in eggs, one at a time until thoroughly combined. Scrape down the sides of the bowl. Beat in vanilla extract.
2. Add the flour, baking soda, salt, and cream of tartar to the mixing bowl. On low speed, slowly blend the flour mixture into the butter mixture. Turn the speed up to medium and beat the mixture until the flour is just combined, scraping down the sides of the bowl as needed. Fold in the pumpkin spice baking chips.
3. Transfer the dough to an airtight container or a bowl covered with plastic wrap. Allow the dough to chill in the refrigerator for at least 4 hours (or overnight).
4. Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicone baking mats.
5. In a small bowl, whisk together reserved 1/2 cup granulated sugar and cinnamon. Using a 3-tablepspoon cookie scoop, drop the dough into the sugar/cinnamon mixture and coat on all sides. Place four giant-sized dough balls on the prepared baking sheet, spacing them at least 5 inches apart. I stagger the dough balls on the pan instead of placing them in an even line. Gently press the cookie dough down slightly. 
6. Bake for 15 minutes, or until the cookies are a light golden color but still slightly soft in the center. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Store the cooled cookies in an airtight container for up to 3 days.

 

All images and text ©One Sweet Mess.

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