Chocolate Pumpkin Snickerdoodles

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 103kcal

Author: Lord Byron's Kitchen

Everyone loves the original snickerdoodle cookie, but this pumpkin version is even more delicious! Prepared with brown sugar and cocoa, the cookies are also packed with pumpkin spice seasoning blend and rolled with it and sugar, which gives the cookie that recognizable and familiar crinkly appearance. Chocolate Pumpkin Snickerdoodle Cookies are soft and chewy with slightly crispy outer edges.

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Ingredients

For the Cookie:

1 cup salted butter, softened
1 1/4 cups brown sugar
2 large eggs, room temperature
2 teaspoons pumpkin pie spice extract
2 1/2 cups all purpose flour
1/2 cup cocoa powder
2 tablespoons pumpkin spice seasoning blend
1 1/2 teaspoons baking soda
2 teaspoons cream of tartar

For the Cinnamon Sugar:

6 tablespoons sugar
2 tablespoons pumpkin spice seasoning blend

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large mixing bowl, beat together the butter and brown sugar until well combined - about 3 minutes.
Beat in the eggs and pumpkin pie spice extract.
Sift together the flour, cocoa powder, pumpkin spice seasoning blend, baking soda, and cream of tartar. Add to the butter and brown sugar mixture and beat to incorporate. Set aside.
In a separate bowl, whisk together the pumpkin spice seasoning blend and sugar. Set aside.
Portion one tablespoon of the cookie dough. Roll into a ball and then roll into the pumpkin spice sugar mixture. Place on the prepared baking sheet, leaving 2 inches of space between each ball. (You will need to bake in batches.)
Bake for 10 minutes. Remove from oven and allow to cool for 3 minutes on the baking sheet before transferring to a wire cooling rack to finish cooling.

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