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Small Batch Pumpkin Snickerdoodle Cookies: Easy Kid-Approved Recipe

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Soft, pillowy pumpkin snickerdoodle cookies with a crackly cinnamon-sugar coating. This small batch recipe is quick, easy, and perfect for fall afternoons.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • ½ cup granulated sugar (plus 2 tablespoons for rolling)
  • ¼ cup pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon (for dough)
  • 1½ teaspoons ground cinnamon (for rolling)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a small bowl, whisk together 2 tablespoons granulated sugar and 1½ teaspoons ground cinnamon for the coating. Set aside.
  3. In a medium mixing bowl, beat 4 tablespoons softened butter and ½ cup granulated sugar until light and fluffy, about 2 minutes with an electric mixer.
  4. Beat in the egg yolk, ¼ cup pumpkin puree, and 1 teaspoon vanilla extract until well combined.
  5. In a separate small bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
  6. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
  7. If time allows, chill the dough for 15-20 minutes for easier handling.
  8. Using a small cookie scoop or tablespoon, portion about 1.5 tablespoons of dough per cookie. Roll into smooth balls, then coat each ball in the cinnamon-sugar mixture.
  9. Place coated dough balls on the prepared baking sheet, spacing about 2 inches apart. You should get about 10 cookies.
  10. Bake for 10-12 minutes, until edges are set and tops are puffed and slightly cracked. Centers will look soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the dough. Chilling the dough for 15-20 minutes makes it easier to handle. Cookies are best served warm. Store in an airtight container at room temperature for up to 3 days. Freeze baked cookies or unbaked dough balls for up to 2 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, small batch cookies, fall cookies, kid-friendly cookies, easy pumpkin cookies

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