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Cozy Pumpkin Snickerdoodle Cookies: Easy Small Batch Recipe

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These soft and chewy pumpkin snickerdoodle cookies are made in a small batch of six, perfect for a cozy fall afternoon. They come together in under 30 minutes with simple ingredients and a classic cinnamon-sugar coating.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick, 113g)
  • 1/3 cup granulated sugar (66g)
  • 1/4 cup packed light brown sugar (50g)
  • 1/4 cup pumpkin puree (60g)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (125g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar (25g) (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. Make the cinnamon-sugar coating: In a small bowl, whisk together 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Set aside.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, 1/3 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. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg yolk, and vanilla extract until well combined.
  5. Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt.
  6. Combine wet and dry ingredients: 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. Scoop and roll: Using a small cookie scoop or a tablespoon, portion out 6 equal balls of dough (about 2 tablespoons each). Roll each ball between your palms until smooth, then roll it in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft and puffy.
  9. Cool on the baking sheet for 5 minutes.
  10. Transfer to a cooling rack and let cool completely.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tang. Use room temperature ingredients for best results. Do not overbake; cookies continue to set as they cool. If dough is too sticky, chill for 10-15 minutes before rolling.

Nutrition

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

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