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Easy Small-Batch Pumpkin Snickerdoodle Cookies Recipe

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These soft, chewy pumpkin snickerdoodle cookies are perfectly portioned for one or two people. Made with simple ingredients and ready in about 25 minutes, they deliver all the cozy fall flavor without the commitment of a full batch.

Ingredients

Scale
  • 2 tablespoons (28g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • 3 tablespoons (45g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour, spooned and leveled
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • 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 small bowl, whisk together 2 tablespoons sugar and 1 teaspoon cinnamon for the coating. Set aside.
  3. In a medium bowl, whisk together flour, cream of tartar, baking soda, ½ teaspoon cinnamon, nutmeg, ginger, and salt.
  4. In a separate small bowl, cream together softened butter and ¼ cup sugar until light and fluffy, about 1-2 minutes.
  5. Add pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Stir until well combined and smooth.
  6. Pour dry ingredients into wet ingredients. Stir gently with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
  8. After chilling, use a 1.5-tablespoon cookie scoop or two spoons to portion dough into 6 balls. Roll each ball between your palms until smooth.
  9. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheet, spacing 2 inches apart.
  10. Bake for 10-12 minutes. Cookies should look puffed and set around the edges with soft centers. For chewier cookies, bake 10 minutes; for crisper edges, bake 12 minutes.
  11. Let cookies cool on the baking sheet for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. Use 100% pure pumpkin puree, not pumpkin pie filling. For best results, spoon and level the flour. Cream of tartar gives the signature snickerdoodle tang and chewy texture; do not skip. Cookies taste even better the next day as flavors meld.

Nutrition

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

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