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Cozy Small-Batch Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft, chewy pumpkin snickerdoodle cookies have a crackly cinnamon-sugar top and a subtle pumpkin flavor. Made in a small batch of exactly 12 cookies, they’re perfect for a cozy fall evening.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar (plus 3 tablespoons for rolling)
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon (in dough)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • For the cinnamon-sugar coating: 3 tablespoons granulated sugar + 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, whisk together 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon for the coating. Set aside.
  3. In a medium mixing bowl, beat together the softened butter and 1/2 cup of granulated sugar with a hand mixer on medium speed for about 2 minutes until light, fluffy, and pale in color.
  4. Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Beat on low speed until just combined. The mixture may look slightly separated; this is normal.
  5. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon cinnamon, pumpkin pie spice, and salt.
  6. Add the dry ingredients to the wet mixture. Mix on low speed or fold with a rubber spatula until just combined. Do not overmix.
  7. For best results, cover the bowl and refrigerate the dough for 20-30 minutes to firm up.
  8. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll each portion into a smooth ball.
  9. Roll each dough ball in the cinnamon-sugar mixture until completely coated. Place on the prepared baking sheet, spacing them about 2 inches apart. You should get about 12 cookies.
  10. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked and puffed. The centers will still look soft.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best texture, chill the dough for 20-30 minutes before baking. Don’t overmix the dough to avoid tough cookies. Use room temperature ingredients. Measure flour correctly by fluffing, spooning, and leveling. Start checking cookies at 10 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring.

Nutrition

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

Find it online: https://cookyep.com/cozy-small-batch-pumpkin-snickerdoodle-cookies-easy-fall-recipe/