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Soft Batch Chocolate Chip Pumpkin Snickerdoodles

Cook Time10 mins
Total Time10 mins
Servings: 24
Author: Southern Made Simple


  • 1 stick unsalted butter melted
  • 1/4 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 cup chocolate chips more or less to taste
  • Additional sugar and cinnamon for dusting recommended


  • Combine melted butter and sugars together until smooth
  • Add in pumpkin and vanilla and stir
  • In a separate bowl, combine flour, baking powder, salt, baking soda, allspice and cinnamon
  • Slowly add in flour mixture into pumpkin mixture,being sure that no lumps are found in the batter
  • Add in chocolate chips
  • Cover and refrigerate for at least an hour to chill - this is important!
  • Once dough is chilled, preheat oven to 350F and spray two baking sheets with non-stick cooking spray
  • Roll the dough into small balls - a little better than a tablespoon amount each
  • Roll the balls of dough into the sugar and cinnamon mixture to coat
  • Place the dough on the baking sheets, evenly spaced apart
  • Using two fingers, gently press down each cookie to slightly flatten (they will not flatten much on their own)
  • Bake the cookies for 10-12 minutes
  • Remove from oven and allow to sit on cookie sheets for roughly 10 minutes before transfering to a wire rack to cool
  • Add additional chocolate chips if desired
  • Pour yourself a tall glass of milk and enjoy!

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