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Soft & Chewy Pumpkin Snickerdoodle Cookies: Easy Small Batch

soft & chewy pumpkin snickerdoodle cookies - featured image
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These soft & chewy pumpkin snickerdoodle cookies are the perfect small batch treat—easy, fast, and utterly delicious. Made with simple ingredients, they come together in under 30 minutes and yield 6 to 8 cookies.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 4 tablespoons (57g) unsalted butter, softened
  • 1/3 cup (66g) granulated sugar (for dough)
  • 2 tablespoons (25g) granulated sugar (for coating)
  • 1/4 cup (60g) pumpkin puree
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (for dough)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and pumpkin pie spice. Set aside.
  3. In a large bowl, beat softened butter and 1/3 cup granulated sugar until light and fluffy (2-3 minutes).
  4. Beat in egg yolk and vanilla extract until combined. Add pumpkin puree and mix until smooth.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, whisk together 2 tablespoons granulated sugar and 1 tablespoon cinnamon for coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough into 6-8 balls. Roll each ball in cinnamon-sugar mixture until fully coated.
  8. Place dough balls on prepared baking sheet, spacing 2 inches apart. Slightly flatten tops if desired.
  9. Bake for 10-12 minutes, until edges are set and tops are crackled and puffed. Centers should still look soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, use room temperature butter and egg yolk. Do not overmix dough. Cookies will continue to set as they cool on the baking sheet. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin snickerdoodle cookies, small batch cookies, soft and chewy cookies, fall cookies, easy cookie recipe

Find it online: https://lumalunch.com/soft-and-chewy-pumpkin-snickerdoodle-cookies-easy-small-batch/