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Cozy Small-Batch Pumpkin Snickerdoodle Cookies

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These soft and chewy pumpkin snickerdoodle cookies are made in a small batch of eight, with warm spices and a cinnamon-sugar coating. Perfect for a cozy fall evening when you want something homemade without a mountain of leftovers.

Ingredients

Scale
  • 1/4 cup (4 tablespoons) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 3 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour, spooned and leveled
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 tablespoons granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, beat the softened butter and 1/2 cup granulated sugar together until light and fluffy, about 2 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg yolk, and vanilla extract until combined. The mixture may look slightly separated; that’s normal.
  4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a wooden spoon until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the coating.
  7. Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a ball between your palms.
  8. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheet, spacing them about 2 inches apart. You should get 8 cookies total.
  9. Bake for 10-12 minutes. At 10 minutes, the cookies will look puffy and slightly underdone in the center. The edges should be set and just starting to turn golden. For crisper cookies, bake up to 12 minutes.
  10. Let the cookies cool on the baking sheet for 5 minutes. This is crucial for them to set. After 5 minutes, transfer them to a wire rack to cool completely.

Notes

If the dough is too sticky to roll, chill it in the refrigerator for 10 minutes. Use a light-colored baking sheet to prevent burning the bottoms. Rotate the pan halfway through baking for even results. For best texture, do not overmix the dough. Store leftovers in an airtight container at room temperature for up to 3 days; place a piece of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or freeze unbaked dough balls for fresh cookies anytime.

Nutrition

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