This Pumpkin Snickerdoodles recipe is a favorite of mine, especially with the delicious cinnamon chips included.

Since snickerdoodle cookies are a popular item around the holidays, I love the idea of including them in the regular pumpkin spice treats list I make around Thanksgiving. These make that yummy pumpkin flavor you love easy to take anywhere as a treat!

I loved seeing cinnamon chips in the baking aisle recently since they really add great flavor to your desserts. They are also an obvious choice for snickerdoodles and especially holiday themed treats.

This recipe for Pumpkin Snickerdoodles with Cinnamon Chips makes approximately 2 dozen cookies. That’s just enough to save some for yourself and put the rest in a decorative tin or simple treat bag to share with friends, family, or neighbors.

Pumpkin Snickerdoodle Recipe with Cinnamon Chips

Ingredients:

1/2 cup (1 stick) butter at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon pure vanilla extract
1/2 cup canned pumpkin purée
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 cup cinnamon chips
1/2 cup cinnamon sugar mixture (1/2 cup granulated sugar and 1 teaspoon cinnamon)

Directions:
1. In a medium mixing bowl, add the butter and both sugars. Stir until well combined.
2. Add the puréed pumpkin and vanilla to the sugar mixture. Stir until well incorporated and set aside.

3. In a large mixing bowl, add the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice.

4. Stir to mix. Add the pumpkin sugar mixture and stir again to fully incorporate.

5. Fold in the cinnamon chips.
6. Cover and chill for 30-40 minutes.
7. Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside.
8. Shape the chilled dough into 2 inch balls and place on baking sheet. Using the bottom of a glass, flatten each cookie ball.

9. Sprinkle the cinnamon sugar mixture on top of each cookie.
10. Bake for 8-10 minutes. Do not over bake.
11. While still warm on the baking sheet, lightly sprinkle cookies again with cinnamon sugar mixture.
12. Allow cookies to cool on baking sheet for 10 minutes before transferring them to a wire rack.

I use my own Homemade Pumpkin Pie Spice in these pumpkin snickerdoodles. I find it is much more cost effective to make my own, and it just tastes better. You can also make your own Homemade Pumpkin Puree and can to use in all of your favorite pumpkin recipes.

Make double batches of this delicious Pumpkin Snickerdoodle Recipe with Cinnamon Chips to share with everyone throughout the fall pumpkin season this year.