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Cozy Small-Batch Pumpkin Snickerdoodle Cookies Easy Fall Recipe

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These Cozy Small-Batch Pumpkin Snickerdoodle Cookies have perfectly crisped edges and a soft, pillowy center. The pumpkin adds a subtle richness, making them taste like a cookie wrapped in a blanket, and the recipe makes exactly eight cookies.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar (plus 3 tablespoons for rolling)
  • 1/4 cup packed light brown sugar
  • 1/3 cup pumpkin puree (blotted with paper towel)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 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 and set aside.
  2. In a medium bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  3. Beat in the pumpkin puree, egg yolk, and vanilla extract until well combined. The mixture may look slightly curdled; that’s normal.
  4. In a small bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. While the dough chills, mix the 3 tablespoons of sugar and 1 tablespoon of cinnamon in a small bowl for the coating.
  8. Once the dough is chilled, use a cookie scoop or spoon to portion out 1.5-tablespoon-sized balls. Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on the prepared baking sheet, spacing about 2 inches apart.
  9. 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.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip the chill step—it prevents spreading. Blot the pumpkin puree with a paper towel to remove excess moisture. For perfect crinkled tops, gently press down on each dough ball before baking. Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Nutrition

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

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