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Cozy Small-Batch Pumpkin Snickerdoodle Cookies (6 Cookies)

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These small-batch pumpkin snickerdoodle cookies are perfectly spiced, wonderfully chewy, and just enough to satisfy a fall craving without overwhelming you with leftovers. They’re soft, buttery, and coated in a cinnamon-sugar blanket, making them the perfect treat for a quiet, cozy moment.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ¼ cup (57g) unsalted butter, softened
  • ⅓ cup (65g) granulated sugar
  • 3 tablespoons (45g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons (25g) granulated sugar (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. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In a separate small bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  4. Add the egg yolk, pumpkin puree, and vanilla extract to the butter-sugar mixture. Stir until fully combined and smooth.
  5. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. While the dough chills, mix the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon in a small shallow bowl.
  8. After chilling, portion the dough into 6 equal balls (about 1.5 tablespoons or 30-35g each). Roll each ball smooth, then coat in the cinnamon-sugar mixture.
  9. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, until the edges are set and the tops are crackled but the centers still look slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chilling the dough is essential to prevent spreading. For best results, use 100% pure pumpkin puree, not pumpkin pie filling. If your pumpkin puree is watery, blot it with a paper towel. The cookies continue to cook on the hot baking sheet after removal, so pull them out when the centers still look slightly underdone.

Nutrition

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

Find it online: https://spoonmira.com/cozy-small-batch-pumpkin-snickerdoodle-cookies-6-cookies/