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Easy Small-Batch Pumpkin Snickerdoodle Cookie Recipe

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These quick and easy pumpkin snickerdoodle cookies are soft, puffy, and coated in a spiced cinnamon-sugar mixture. Perfect for fall cravings, this small-batch recipe comes together in under 20 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 4 tablespoons (56g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar (for dough)
  • ¼ cup (50g) granulated sugar (for coating)
  • 3 tablespoons (45g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (for dough)
  • 1 teaspoon ground cinnamon (for coating)
  • ¼ teaspoon ground nutmeg (for coating)
  • ⅛ teaspoon ground cloves (for coating)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar

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 shallow bowl, whisk together ¼ cup (50g) granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. Set aside.
  3. Cream the butter and sugar: In a medium mixing bowl, beat 4 tablespoons (56g) softened unsalted butter with ¼ cup (50g) granulated sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in 1 large egg yolk, 3 tablespoons (45g) pumpkin puree, and ½ teaspoon vanilla extract until combined. The mixture might look slightly separated—that’s okay. Don’t overmix.
  5. Combine the dry ingredients: In a separate small bowl, whisk together 1 cup (120g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon cream of tartar, ¼ teaspoon salt, and 1 teaspoon ground cinnamon.
  6. Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a wooden spoon just until no streaks of flour remain. The dough will be soft and slightly sticky. Don’t overmix.
  7. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion the dough into balls. Roll each ball between your palms to smooth it out, then drop it into the cinnamon-sugar mixture. Roll the ball around to coat completely, then place it on the prepared baking sheet, spacing them about 2 inches apart. You should get 8 to 9 cookies.
  8. Bake: Bake for 10 to 12 minutes, or until the edges are set and the tops are crackled and slightly puffed. The centers will look soft and underdone—that’s perfect. They’ll continue to set as they cool.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

For best results, use room-temperature butter and don’t overmix the dough. If the dough is too sticky, chill it for 15 minutes. The cookies taste even better the next day as the spices meld. For a vegan version, use vegan butter and aquafaba. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

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

Find it online: https://perkypan.com/easy-small-batch-pumpkin-snickerdoodle-cookie-recipe/