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Cozy Small-Batch Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
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Soft, pillowy snickerdoodle cookies with a subtle pumpkin warmth and classic cinnamon-sugar crunch. This small-batch recipe makes exactly 8 cookies in under 30 minutes, perfect for a quiet fall afternoon treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ¼ cup (60g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (57g) unsalted butter, softened
  • ½ cup (100g) granulated sugar, divided (¼ cup for dough, 2 tablespoons for coating)
  • 2 tablespoons (25g) brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon (for coating)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, beat softened butter, ¼ cup (50g) granulated sugar, and brown sugar together until light and fluffy, about 2 minutes with a hand mixer. Scrape down sides once.
  3. Beat in egg yolk, pumpkin puree, and vanilla extract until combined. Mixture may look slightly curdled.
  4. In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until no lumps remain.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Cover bowl and refrigerate dough for 15 minutes.
  7. In a small bowl, mix remaining 2 tablespoons granulated sugar with 1 teaspoon cinnamon for coating.
  8. Using a cookie scoop or spoon, portion dough into 8 equal balls (about 1.5 tablespoons each). Roll each ball between palms until smooth.
  9. Roll each dough ball in cinnamon-sugar mixture until completely coated. Place on prepared baking sheet, spacing 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and centers look puffy and crackled. Tops may look slightly underdone.
  11. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Chill the dough for at least 15 minutes to prevent spreading. Drain pumpkin puree if watery to avoid flat cookies. For best results, use room temperature ingredients. Cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

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

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