Cozy Small-Batch Pumpkin Snickerdoodle Cookies: Easy Recipe
These soft, spiced, and chewy pumpkin snickerdoodle cookies are perfect for a cozy evening. Made in a small batch with simple ingredients, they come together in about 25 minutes for a warm, comforting treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 3 tablespoons pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup plus 2 tablespoons all-purpose flour
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- Pinch of salt
- For the coating:
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Beat in pumpkin puree, egg yolk, and vanilla extract until just combined.
- In a small bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, and salt.
- Gradually add dry ingredients to wet mixture, mixing on low or folding with a spatula until just combined. Do not overmix.
- In a tiny bowl, mix 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the coating.
- Portion dough into 6 equal balls (about 1.5 tablespoons each). Roll each ball in the cinnamon-sugar mixture until coated.
- Place coated dough balls on prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set and tops look puffed and cracked. For softer cookies, bake 10 minutes; for firmer, 12 minutes.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix the dough. Measure pumpkin puree by packing it into the spoon and leveling off. Cream of tartar is essential for the classic snickerdoodle tang and chewy texture. Let cookies cool on the baking sheet for 5 minutes to set. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan option, use a flax egg and vegan butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 95
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, small batch cookies, easy pumpkin cookies, fall baking, snickerdoodle recipe