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Cozy Small-Batch Pumpkin Snickerdoodle Cookies

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These soft, chewy pumpkin snickerdoodle cookies are made in a small batch of six, with a perfect balance of pumpkin spice and classic snickerdoodle tang. Quick and easy, they’re the ultimate fall treat.

Ingredients

Scale
  • 3 tablespoons unsalted butter, softened
  • ¼ cup granulated sugar (plus more for rolling)
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons pumpkin purée (blotted)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup plus 1 tablespoon all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (plus more for rolling)
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • For the cinnamon-sugar coating: 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Blot the pumpkin purée: Place 2 tablespoons pumpkin purée on a paper towel-lined plate, cover with another paper towel, and press gently to remove excess moisture. Set aside.
  3. In a small bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In a medium bowl, beat softened butter, granulated sugar, and brown sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down sides.
  5. Beat in egg yolk and vanilla extract until combined. Add blotted pumpkin purée and mix on low until just incorporated.
  6. Add dry ingredients to wet mixture and mix on low until just combined. Dough will be soft and slightly sticky.
  7. Chill dough in the refrigerator for 10-15 minutes (optional but recommended).
  8. In a small shallow bowl, mix 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for coating.
  9. Using a cookie scoop or hands, portion dough into 6 equal balls (about 1.5 tablespoons each). Roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheet, spacing 2 inches apart.
  10. Bake for 10-12 minutes. Cookies should look puffed, set around edges, and still soft in center. For softer cookies, bake 10 minutes; for crisper edges, 11-12 minutes.
  11. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Blotting the pumpkin purée is crucial to prevent flat cookies. Chilling the dough helps control spreading. For softer cookies, bake 10 minutes; for crisper edges, 11-12 minutes. Cookies taste even better the next day.

Nutrition

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

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