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Best Small Batch Pumpkin Snickerdoodle Cookies Recipe

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Soft and chewy pumpkin snickerdoodle cookies that come together in one bowl and bake up in under twelve minutes. Perfect for small households, these cookies are quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of pumpkin pie spice (optional, 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, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl once during mixing.
  3. Beat in the pumpkin puree, egg yolk, and vanilla extract until just combined. The mixture might look slightly curdled; that’s normal.
  4. In a small bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough should be soft, slightly sticky, and hold together when pressed.
  6. In a small bowl, stir together the 3 tablespoons of granulated sugar, 1 tablespoon of cinnamon, and a pinch of pumpkin pie spice if using.
  7. Using a cookie scoop or tablespoon, scoop out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a smooth ball, then roll in the cinnamon sugar mixture until completely coated. Place on the prepared baking sheet, spacing them about 2 inches apart. You should get 8 cookies.
  8. Bake for 10-12 minutes, until the edges are set and the centers look slightly underdone and puffy. For softer cookies, bake for 10 minutes; for slightly crispier edges, bake for 12 minutes.
  9. Let the cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip the cream of tartar; it gives snickerdoodles their signature tang. Measure flour correctly by spooning and leveling. If you have time, chill the dough for 30 minutes for thicker, chewier cookies. Rotate the baking sheet halfway through baking for even results.

Nutrition

Keywords: pumpkin snickerdoodle cookies, small batch cookies, soft and chewy cookies, fall cookies, pumpkin cookies, snickerdoodle recipe

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