Easy Small-Batch Pumpkin Snickerdoodle Cookies
These easy small-batch pumpkin snickerdoodle cookies have the perfect snickerdoodle chew with just enough pumpkin to make them soft without turning into a mess. The cinnamon-sugar coating gives them that classic crackled top, and the pumpkin flavor is warm and subtle.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ½ cup (113g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (60g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- For the coating:
- 3 tablespoons (36g) granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, beat the softened butter and ½ cup granulated sugar together until light and fluffy, about 2-3 minutes.
- Mix in the pumpkin puree, egg yolk, and vanilla extract until combined.
- In a separate small bowl, whisk together the flour, baking powder, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- In a small bowl, mix together the 3 tablespoons of sugar and 1 tablespoon of cinnamon for the coating.
- Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough. Roll each portion into a smooth ball.
- Roll each dough ball in the cinnamon-sugar mixture until completely covered. Place on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Don’t overdo the pumpkin—stick to ¼ cup for the best texture. Room temperature butter is crucial for proper creaming. If dough is too sticky, refrigerate for 10-15 minutes before rolling. Start checking cookies at 9 minutes as ovens vary. The 5-minute rest on the baking sheet is essential for the cookies to set properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12
- Sodium: 95
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, small batch cookies, pumpkin cookies, snickerdoodle, fall cookies, easy cookie recipe