Perfect Small-Batch Pumpkin Snickerdoodle Cookies
Soft, chewy pumpkin snickerdoodle cookies made in a small batch of 6-8. Perfectly spiced with a cinnamon-sugar coating, these cookies deliver real pumpkin flavor without being cakey. Ready in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 6-8 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 tablespoons unsalted butter, softened
- 1/4 cup + 2 tablespoons granulated sugar
- 3 tablespoons pumpkin puree (100% pure, patted dry)
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon for coating; set aside.
- In a large bowl, beat softened butter and 1/4 cup plus 2 tablespoons granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down sides.
- Add pumpkin puree, egg yolk, and vanilla extract. Beat on low speed until just combined (mixture may look slightly curdled).
- In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
- Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix. Dough will be soft and slightly sticky.
- Cover bowl with plastic wrap and refrigerate for 15 minutes.
- Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Roll each ball in cinnamon-sugar mixture to coat generously. Place on prepared baking sheet, spacing 2 inches apart (6-8 cookies).
- Bake for 10-12 minutes. Edges should be set and lightly golden; centers will look slightly underdone and puffy.
- Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pat pumpkin puree dry with a paper towel to remove excess moisture. Chilling dough for 15 minutes is essential to prevent spreading. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 2 months or unbaked dough balls for later use.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Fat: 8
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle, small batch cookies, pumpkin cookies, snickerdoodle recipe, fall cookies, soft chewy cookies