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Cozy Small-Batch Pumpkin Snickerdoodle Cookies

cozy small-batch pumpkin snickerdoodle cookies - featured image
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These soft and pillowy pumpkin snickerdoodle cookies are made in a small batch of 8, perfect for a cozy fall treat. They combine the classic tang of snickerdoodles with warm pumpkin spice, ready in about 25 minutes.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar (for dough)
  • 2 tablespoons (25g) granulated sugar (for rolling)
  • 3 tablespoons (42g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup (95g) all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon (for dough)
  • 1 tablespoon ground cinnamon (for coating)
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, beat 4 tablespoons softened butter with ¼ cup granulated sugar until light and fluffy, about 2 minutes with a hand mixer on medium speed.
  3. Beat in 1 egg yolk, 3 tablespoons pumpkin puree, and ½ teaspoon vanilla extract on low speed until just combined.
  4. In a separate small bowl, whisk together ¾ cup all-purpose flour, ½ teaspoon cream of tartar, ¼ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ¼ teaspoon salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
  6. In a small shallow bowl, stir together 2 tablespoons granulated sugar and 1 tablespoon ground cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop or your hands, portion the dough into 8 equal balls. Roll each ball in the cinnamon-sugar mixture to coat, then place on the prepared baking sheet about 2 inches apart.
  8. Bake for 10-12 minutes. At 10 minutes, cookies will look puffed and slightly cracked on top with soft centers.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

For best results, use 100% pure pumpkin puree, not pumpkin pie filling. If dough is too sticky, chill for 15 minutes before shaping. Rotate the baking sheet halfway through baking for even browning. Let cookies cool on the pan for 5 minutes to set properly.

Nutrition

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

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