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Cozy Small-Batch Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
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These cozy small-batch pumpkin snickerdoodle cookies are perfectly soft with a crisp cinnamon edge, made with simple pantry ingredients and no chill time required. They yield 8 to 10 cookies and come together in about 30 minutes, making them the perfect fall treat for a quiet evening.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/8 teaspoon ground cloves
  • 3 tablespoons granulated sugar (for coating)
  • 1 1/2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together 3 tablespoons granulated sugar and 1 1/2 tablespoons ground cinnamon for the coating. Set aside.
  3. In a medium mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed.
  4. Beat in the pumpkin puree, egg yolk, and vanilla extract until just combined.
  5. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and cloves.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. Using a cookie scoop (about 1.5 tablespoons), scoop out rounded tablespoons of dough. Roll each scoop into a ball between your palms.
  8. Roll each dough ball in the cinnamon-sugar coating until completely coated. Place on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, until the edges are set and the tops look slightly cracked and puffed. The centers will still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Pat pumpkin puree dry with a paper towel if it looks watery to prevent cookies from spreading too much. Use room temperature ingredients for best results. Rotate the baking sheet halfway through baking for even cooking. Let cookies cool on the sheet for 5 minutes before transferring to a rack. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan version, use vegan butter and substitute the egg yolk with 1 tablespoon aquafaba.

Nutrition

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

Find it online: https://cravemila.com/cozy-small-batch-pumpkin-snickerdoodle-cookies-easy-fall-recipe-2/