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Cozy Pumpkin Snickerdoodle Cookies: Easy Small Batch Recipe

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These small batch pumpkin snickerdoodle cookies are warm, cinnamony, and chewy-centered with a whisper of pumpkin puree. Perfect for a cozy evening treat, they make exactly eight cookies and have even converted self-proclaimed pumpkin haters.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened (56g)
  • ⅓ cup granulated sugar (66g)
  • 2 tablespoons light brown sugar, packed (25g)
  • 3 tablespoons pumpkin puree (42g)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour (120g)
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • For the Cinnamon-Sugar Coating:
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon ground cinnamon
  • Optional: Pinch of pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, ½ teaspoon cream of tartar, ¼ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon pumpkin pie spice, and ¼ teaspoon ground cinnamon. Set aside.
  3. In a larger bowl, cream 4 tablespoons of softened unsalted butter with ⅓ cup granulated sugar and 2 tablespoons packed light brown sugar until light and fluffy, about 2 minutes with a hand mixer on medium speed. Scrape down the sides halfway through.
  4. Beat in 3 tablespoons of pumpkin puree, 1 large egg yolk, and ½ teaspoon vanilla extract until just combined.
  5. Gradually add the flour mixture to the wet ingredients in two additions, mixing on low speed after each addition until just incorporated. Do not overmix.
  6. Chill the dough for 15-20 minutes (optional but recommended for easier handling and less spreading).
  7. In a small bowl, stir together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for the coating. Add a pinch of pumpkin pie spice if desired.
  8. Using a 1.5-tablespoon cookie scoop or a regular tablespoon, scoop out portions of dough. Roll each into a smooth ball, then roll in the cinnamon-sugar mixture until completely coated. Place on the prepared baking sheet, spacing about 2 inches apart. You should get 8 cookies.
  9. Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look slightly soft and puffed.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use room temperature butter and measure pumpkin carefully. Chilling the dough helps prevent spreading. Cookies can be stored in an airtight container at room temperature for up to 4 days. Freeze baked cookies or unbaked dough for up to 3 months.

Nutrition

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

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