Print

Best Small-Batch Pumpkin Snickerdoodle Cookies Recipe

best small-batch pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft, puffy pumpkin snickerdoodle cookies are rolled in cinnamon-sugar and ready in under 30 minutes. A small-batch recipe that makes exactly 12 cookies, perfect for last-minute gatherings or cozy fall treats.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/3 cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon 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, baking powder, baking soda, 1 teaspoon cinnamon, pumpkin pie spice, and salt. Set aside.
  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. Scrape down sides as needed.
  4. Beat in pumpkin puree, egg yolk, and vanilla extract until just combined. The mixture may look slightly separated; do not overmix.
  5. Add dry ingredients to wet mixture in two additions, mixing on low speed after each until no flour streaks remain. Dough will be soft and slightly sticky.
  6. In a small bowl, stir together 3 tablespoons sugar and 1 tablespoon cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop or spoon, portion dough and roll into smooth balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
  8. Place coated dough balls on prepared baking sheet, spacing 2 inches apart. You should get 12 cookies.
  9. Bake for 10 to 12 minutes, until edges are set and tops are puffy and slightly cracked. Centers will still look soft.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Pat pumpkin puree dry with a paper towel if it looks watery to prevent flat cookies. For thicker cookies, chill shaped dough balls for 20 minutes before baking. Use a light-colored baking sheet to avoid burning bottoms. Cookies taste even better the next day as spices meld.

Nutrition

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

Find it online: https://sweetstirring.com/best-small-batch-pumpkin-snickerdoodle-cookies-recipe/