cookies and chocolate chips on a white platter

Lately in my kitchen, the most baked cookie recipe is my soft and chewy snickerdoodles --- but now that Fall is officially here, this one is quickly taking its place! These cookies are extra soft (a must in my book) and the chocolate drizzle gives a bit of a pumpkin chocolate chip cookie feel — in a nut shell, they’re irresistible! Happy Baking!

cookies and chocolate chips on a white platter


// makes 3 dozen //


3 1/2 cups all-purpose flour
4 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
3/4 tsp baking powder
1/2 + 1/8 tsp sea salt
1/2 tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp pumpkin pie spice


1 cup (2 sticks) salted butter, softened
1 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
3/4 cup canned pumpkin puree
1/2 tbsp vanilla extract

Cinnamon Sugar Mixture

1/4 cup granulated sugar
1 1/4 tsp cinnamon


1 cup chocolate chips, melted (see instructions below)
1/4 cup powdered sugar


  1. In a large mixing bowl, whisk all of the dry ingredients together until combined and set aside.

    bowl of dry cookie ingredients

  2. In a separate large mixing bowl or using a stand mixer, cream together the butter and sugars until light and fluffy (about 90 seconds). Mix in the egg, then add the pumpkin and vanilla. At this point, the texture of the dough will seem a bit separated.

    mixing bowl with cookie dough inside

  3. Dump in half of the dry ingredients and mix until just combined. Add the second half and do the same. Stop and scrape the bowl periodically if needed.

    mixing bowl with cookie dough inside

  4. Cover the bowl with plastic wrap and chill in the fridge for one hour.

    mixing bowl inside of a fridge

  5. During the last 10 minutes of chilling, preheat your oven to 350 degrees F. Line a couple baking sheets with parchment paper, a silicon baking mat, or spray with cooking spray.

  6. Whisk together your cinnamon sugar mixture in a small bowl.

  7. One the dough has chilled, shape it into small balls (about 1.5 tbsp of dough each), roll in cinnamon sugar, and place on your prepared pans.

    two trays of rolled cookie dough balls

  8. Bake cookies (one tray at a time) for 10-12 minutes (keep an eye on them, my sweet spot seems to be 11 minutes).

  9. While your cookies bake, place the chocolate chips in a microwave safe bowl for 30 seconds. Stir, then if needed, put back in microwave in 15 second intervals until melted and smooth.

  10. Once the cookies come out of the oven, allow them to cool on the cookie sheets for about 5 minutes.

    baked pumpkin snickerdoodles on a trays

  11. Once cooled, you’re ready for the toppings. First up, drizzle the melted chocolate in a zig-zag pattern over each cookie. I like to do this with a small squirt bottle.

    chocolate being drizzled over pumpkin snickerdoodles

  12. Immediately after, dust each cookie with as much powdered sugar as you’d like! I like to do this with a small strainer.

    chocolate being drizzled over pumpkin snickerdoodles

  13. Enjoy warm and gooey, or allow the chocolate to harden a bit before indulging. Store extras in an airtight container or plastic baggie. Enjoy!

platter of drizzled pumpkin snickerdoodles

// Adapted, adapted, and adapted from a recipe by Cooking Classy //