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Cozy Small-Batch Pumpkin Snickerdoodle Cookies (Easy Recipe)

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Soft, chewy pumpkin snickerdoodle cookies with a crackly cinnamon-sugar top. Perfectly portioned for a small batch, ready in 30 minutes, and made with simple ingredients.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of pumpkin pie spice (optional, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl once or twice.
  3. Beat in the pumpkin puree, egg yolk, and vanilla extract until well combined. The mixture may look slightly separated; that’s normal.
  4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay.
  6. Chill the dough in the refrigerator for 15-20 minutes (optional but recommended for thicker cookies).
  7. In a small bowl, mix together the 3 tablespoons granulated sugar, 1 tablespoon cinnamon, and a pinch of pumpkin pie spice (if using) for the coating.
  8. Using a cookie scoop or tablespoon, portion the dough into balls about 1.5 tablespoons each. Roll each ball between your palms until smooth, then roll generously in the cinnamon-sugar mixture. Place on the prepared baking sheet about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked and puffed. The centers will look soft and slightly underdone.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature butter and egg. Chill the dough for 15-20 minutes to prevent spreading. Do not overmix the dough. Let cookies cool on the baking sheet for 5 minutes before transferring. Cookies can be stored in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months.

Nutrition

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

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