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Cozy Small-Batch Pumpkin Snickerdoodle Cookies (Easy Recipe)

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These cozy small-batch pumpkin snickerdoodle cookies are everything you want on a chilly afternoon: warm spices, a soft and tender texture, that satisfying crackly cinnamon sugar coating, and just the right amount of pumpkin flavor. The recipe makes exactly six perfect cookies, ideal for a quiet evening or a small treat.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • ¼ cup plus 2 tablespoons granulated sugar
  • 3 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour, spooned and leveled
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoons 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 baking mat.
  2. In a medium bowl, whisk together the dry ingredients: ¾ cup all-purpose flour, ½ teaspoon cream of tartar, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon salt. Set aside.
  3. In a large bowl, cream the butter and sugar together: Beat 4 tablespoons of softened unsalted butter with ¼ cup plus 2 tablespoons of granulated sugar until light and fluffy, about 2 to 3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  4. Add the pumpkin, egg yolk, and vanilla: Beat in 3 tablespoons of pumpkin puree, 1 large egg yolk, and ½ teaspoon of vanilla extract. Mix on low speed until just combined. The mixture may look slightly curdled; this is normal.
  5. Add the dry ingredients to the wet ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Chill the dough for 15 minutes. This helps prevent the cookies from spreading too much.
  7. Make the cinnamon sugar coating: In a small shallow bowl, whisk together 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon.
  8. Portion and roll the dough: Using a 1.5-tablespoon cookie scoop or a regular tablespoon, scoop out six equal portions of dough. Roll each portion between your palms to form a smooth ball.
  9. Coat each dough ball in cinnamon sugar: Roll each dough ball in the cinnamon sugar mixture until completely coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10 to 12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and underdone.
  11. Cool on the baking sheet for 5 minutes. Then transfer to a wire cooling rack to cool completely.
  12. Enjoy warm or at room temperature. These cookies are best when slightly warm from the oven.

Notes

Chilling the dough is crucial to prevent spreading. Do not overmix the dough. For softer cookies, bake for 10 minutes; for firmer, bake for 12 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

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

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