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Cozy Pumpkin Snickerdoodle Cookies – Easy Small Batch Recipe

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Soft, spiced pumpkin snickerdoodle cookies made in a small batch of 12. Perfect for a cozy evening treat with a cup of tea.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  3. Add the pumpkin puree, egg yolk, and vanilla extract. Mix on low speed until just combined.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, then finish folding with a spatula.
  6. In a small bowl, mix together the 3 tablespoons of sugar and 1 tablespoon of cinnamon for the coating.
  7. Using a cookie scoop or two spoons, portion the dough into 12 equal balls (about 1.5 tablespoons each).
  8. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set but centers are still soft.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For softer cookies, bake for 10 minutes. For slightly crisper edges, bake for 12 minutes. If dough is too sticky, chill for 15 minutes. Cream of tartar is essential for the classic snickerdoodle tang. Use room temperature ingredients for best results.

Nutrition

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

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