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Cozy Small Batch Pumpkin Snickerdoodles: Easy Fall Recipe

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These soft, chewy pumpkin snickerdoodles are made in a small batch of six cookies, perfect for a cozy fall evening. They’re quick, easy, and packed with warm pumpkin spice flavor.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ¼ cup (60g) pumpkin puree
  • 3 tablespoons (42g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons (25g) granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in egg yolk, vanilla extract, and pumpkin puree until just combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula until just incorporated. Dough will be soft and slightly sticky.
  6. In a small shallow bowl, stir together 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough into 6 balls. Roll each ball in the cinnamon-sugar mixture until coated. Place on prepared baking sheet, spacing 2 inches apart.
  8. Bake for 10 to 12 minutes, until edges are set and tops are cracked but centers still look soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use pure pumpkin puree (not pumpkin pie filling). Butter should be softened but not melted. Do not overmix the dough. Let cookies cool on the baking sheet for 5 minutes before transferring to a rack. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin snickerdoodles, small batch cookies, fall cookies, pumpkin spice, easy cookie recipe

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