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Best Small Batch Pumpkin Snickerdoodle Cookies Recipe

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These soft pumpkin snickerdoodle cookies are perfectly puffed with a crackly cinnamon-sugar top and a tender center. Made in a small batch of 6-8 cookies, they’re the ideal fall treat for a cozy night in.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour (spooned and leveled)
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • 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 medium bowl, cream together the softened butter, ¼ cup granulated sugar, and ¼ cup brown sugar until light and fluffy, about 2 minutes.
  3. Add the pumpkin puree, egg yolk, and vanilla extract. Mix until fully combined and smooth.
  4. In a small bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. While the dough chills, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for the coating.
  8. Scoop the chilled dough into 6-8 equal portions (about 1.5 tablespoons each). Roll each portion into a smooth ball.
  9. Roll each dough ball in the cinnamon-sugar mixture to coat generously. Place on the prepared baking sheet, spacing 2 inches apart.
  10. Bake for 10-12 minutes, until the edges are set and lightly golden but the centers are still soft.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chilling the dough is non-negotiable to prevent spreading. Measure flour by spooning and leveling. Use room temperature ingredients. Rotate baking sheet halfway through baking. Do not overbake; cookies will continue to set on the hot sheet.

Nutrition

Keywords: pumpkin snickerdoodle, small batch cookies, soft pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert

Find it online: https://lucastable.com/best-small-batch-pumpkin-snickerdoodle-cookies-recipe/