In a rare appearance, I am back with a recipe I just couldn’t keep to myself! I posted these pumpkin snickerdoodles on social media and got so many questions about them that I knew I had to return from retirement to make a post.
And by “retirement,” I mean “I started writing for money instead of this free blog and it’s a dream come true and now I’m more selective with what I spend my time on,” which is not something I talk about enough! I’ve decided to make a tab on this site with my work that is published elsewhere so this can serve as both a personal blog and a clips site. We love reducing, reusing, and recycling!
Speaking of which, this recipe is very recycled. This is, you guessed it, my infamous chocolate chip cookie recipe all gussied up for the holidays. (Is “gussied up” a thing I can say? Am I the right demographic? What is the right demographic for that phrase? I’m asking the important questions this morning.)
For this recipe, you’re going to want pumpkin butter, which is an annoying little condiment that you may or may not be able to find in your local jam aisle. If all else fails, check your local T.J. Maxx or Marshall’s. Seriously, I used to work in the food section there and they have some rare gems!
You need pumpkin butter and NOT pumpkin pie filling or pure pumpkin. These three ingredients are all different products containing different levels of spice and moisture, and using the wrong one will wreak havoc on your baking. Pumpkin butter is the laziest option, with the least moisture and most flavor. Perfect for me, perfect for these cookies.
Hopefully you enjoy making a new little holiday tradition with these cookies, or enjoy them in the middle of the summer like an unhinged person. I’m not in charge of you. But I DO hope you stay tuned as I figure out what this site will look like, how it’ll interact with future writing endeavors, and how I will evolve alongside it.
And now once again, here’s to good drinking, great eating, and even better living!
Pumpkin Chocolate Chunk Snickerdoodles
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar (packed)
- 1/2 cup granulated white sugar
- 1 tsp vanilla extract
- 1/3 cup pumpkin butter
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 8 oz dark chocolate chunks
- 1 tsp ground cinnamon
- 1/4 cup granulated white sugar
- Preheat the oven to 375°F. Start by browning the butter in a medium saucepot over medium heat. Cook for about 5-8 minutes, until there are browned bits at the bottom and the butter smells nutty but not burned. Immediately transfer to a heat proof bowl to cool.
- In a large bowl, whisk together the flour, baking soda, and salt. In a small bowl, combine the cinnamon and the 1/4 cup of white sugar.
- In the bowl of a stand mixer, combine the cooled butter and the brown and white sugars. Beat on medium heat, until the mixture has lightened in color and appears fluffy, about 3 minutes.
- Add the vanilla, pumpkin butter, and egg before beating again until well combined, about another 3 minutes. Slow the mixer to the lowest setting and slowly add the flour that you mixed with the baking soda and salt. When no more floury pockets remain, turn the mixer off and stir in the chocolate chunks by hand with a spatula.
- Chill the dough at least 30 minutes covered in the fridge, or until you can easily roll balls of dough that hold their shape. Scoop out a tablespoon of dough and roll into a ball, then roll in the cinnamon sugar mixture. Place on a lined baking sheet.
- Bake for 10-12 minutes, then let cool on the tray when you remove it. Serve after letting them rest and firm up for at least 10 minutes (but longer if you can wait!). The flavor of these develop more over time, and they are even better the next day. Enjoy!