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Easy Small Batch Pumpkin Snickerdoodles Recipe

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These quick and easy pumpkin snickerdoodles are chewy at the edges, soft in the middle, and rolled in a cinnamon-sugar coating. Perfect for using up leftover pumpkin puree, this small batch recipe makes exactly 8 cookies in about 20 minutes.

Ingredients

Scale
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 large egg yolk, room temperature
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Pinch of ground cloves (optional)
  • 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, beat the softened butter, granulated sugar, and brown sugar together with a spatula or wooden spoon until light and fluffy, about 2 minutes.
  3. Mix in the egg yolk, pumpkin puree, and vanilla extract until fully combined and smooth.
  4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The dough will be soft and slightly sticky.
  6. In a small bowl, stir together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, portion out 8 equal balls of dough, each about 1.5 tablespoons. Roll each ball between your palms until smooth.
  8. Roll each dough ball in the cinnamon-sugar mixture, pressing gently so it adheres. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes. The edges should be set and lightly golden, but the centers will still look slightly puffy and underdone.
  10. Let the cookies rest on the baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t overmix the dough. Use room temperature ingredients. If dough is too sticky, chill for 10-15 minutes. Start checking cookies at 9 minutes. For a thicker crust, give the dough balls a second light roll in the cinnamon-sugar coating. 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 (without coating) for up to 3 months.

Nutrition

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

Find it online: https://tastytuck.com/easy-small-batch-pumpkin-snickerdoodles-recipe/