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Small Batch Pumpkin Snickerdoodles: Easy Fall Cookie Recipe

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These soft, chewy pumpkin snickerdoodles are a small batch recipe perfect for cozy fall nights. Rolled in cinnamon sugar, they deliver nostalgic flavor with a crackly top and tender crumb.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ⅓ cup (80g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • For the coating: ¼ cup (50g) granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.
  4. Add the granulated sugar and brown sugar, and beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
  5. Add the egg yolk and vanilla extract, and beat until combined, about 30 seconds. Scrape the bowl.
  6. Add the pumpkin puree and beat on low speed until just combined.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  8. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes.
  9. While the dough chills, make the cinnamon-sugar coating: in a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon.
  10. After chilling, scoop the dough into 1.5-tablespoon portions. Roll each portion into a ball.
  11. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
  12. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  13. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
  14. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  15. Repeat with the remaining dough.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Pat pumpkin puree dry with a paper towel to remove excess moisture. For best results, use a cookie scoop for uniform size. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodles, small batch cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy cookie recipe

Find it online: https://cooksybite.com/small-batch-pumpkin-snickerdoodles-easy-fall-cookie-recipe/