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Easy Small Batch Pumpkin Snickerdoodle Cookies

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Soft, chewy pumpkin snickerdoodle cookies with a classic cinnamon-sugar coating. This small batch recipe makes just 12 cookies and is perfect for fall baking without the fuss.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon ground ginger (optional)
  • 2 tablespoons granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once or twice.
  3. Beat in the pumpkin puree, egg yolk, and vanilla extract until just combined. The mixture may look slightly curdled; this is normal.
  4. In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed or folding with a spatula until just combined. A few streaks of flour are okay. The dough will be soft and slightly sticky.
  6. In a small, shallow bowl, stir together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop or a regular spoon, scoop out rounded balls of dough. Roll each ball between your palms to form a smooth sphere, then roll it in the cinnamon-sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy.
  9. Let the cookies rest on the hot baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  10. If baking in batches, let the baking sheet cool completely before scooping the next round of dough onto it.

Notes

Don’t overbake—cookies will look underdone when you pull them out, but they set as they cool. Use room temperature ingredients for best results. Measure flour by spooning and leveling. If dough is too sticky, chill for 15-20 minutes. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter sticks. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://evabake.com/easy-small-batch-pumpkin-snickerdoodle-cookies/