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Cozy Small Batch Pumpkin Snickerdoodles: Easy Fall Cookies

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These small batch pumpkin snickerdoodles are soft, spiced, and perfectly tangy, made with just the right amount of pumpkin puree for a cozy fall treat. They come together in under an hour and are ideal for a quiet afternoon or sharing with someone who needs a little seasonal comfort.

Ingredients

Scale
  • 1 ¼ cups (156g) all-purpose flour
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ¼ cup (60g) pumpkin puree, blotted dry
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon, divided
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • For the coating:
  • 3 tablespoons (36g) granulated sugar
  • ½ teaspoon ground cinnamon
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Blot the pumpkin puree: Spread the ¼ cup of pumpkin puree on a plate lined with a paper towel. Place another paper towel on top and gently press to absorb excess moisture. Let it sit while you prepare the rest of the ingredients.
  3. Whisk the dry ingredients together: In a medium bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon of cinnamon, pumpkin pie spice, and salt. Set aside.
  4. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy—about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
  5. Add the wet ingredients: Beat in the egg yolk and vanilla extract until combined. Then add the blotted pumpkin puree and mix on low speed until just incorporated.
  6. Add the dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Make the cinnamon-sugar coating: In a small bowl, whisk together the 3 tablespoons of granulated sugar, ½ teaspoon of cinnamon, and a pinch of nutmeg if using.
  9. Shape and coat the cookies: Using a cookie scoop or tablespoon, portion the dough into 1.5-tablespoon balls (about 25g each). 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 them about 2 inches apart. You should get 10 to 12 cookies.
  10. Bake: Bake for 10 to 12 minutes, or until the edges are set and the tops look slightly cracked. The centers will look soft and puffy.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Don’t skip blotting the pumpkin puree or chilling the dough—both are crucial for preventing flat cookies. For softer cookies, bake for 10 minutes; for slightly crispier edges, bake for 12. These cookies taste even better on day two. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or freeze raw dough balls for spontaneous baking.

Nutrition

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

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