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Cozy Small-Batch Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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This recipe makes just six generous cookies—perfect for a quiet night in, a rainy afternoon, or when you’re craving that fall feeling without the commitment of a full batch. The combination of pumpkin, warm spices, and that classic cinnamon-sugar coating is pure comfort.

Ingredients

  • All-purpose flour, ¾ cup (96g)
  • Pumpkin puree, ¼ cup (60g)
  • Unsalted butter, 3 tablespoons (42g), softened to room temperature
  • Granulated sugar, ¼ cup (50g)
  • Brown sugar, 2 tablespoons (25g), packed
  • Egg yolk, 1 large
  • Vanilla extract, ½ teaspoon
  • Cream of tartar, ½ teaspoon
  • Baking soda, ¼ teaspoon
  • Salt, ¼ teaspoon
  • Ground cinnamon, ½ teaspoon
  • Ground nutmeg, ¼ teaspoon
  • Ground ginger, ⅛ teaspoon
  • Ground cloves, ⅛ teaspoon
  • For the coating: 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
  2. Spread the ¼ cup of pumpkin puree on a paper towel and gently press another paper towel on top to absorb excess moisture. Let it sit for 2-3 minutes.
  3. In a medium mixing bowl, beat the softened butter, ¼ cup granulated sugar, and 2 tablespoons packed brown sugar together on medium speed for about 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through.
  4. Beat in the egg yolk, vanilla extract, and the dried pumpkin puree. Mix on low speed until just combined.
  5. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. A few streaks of flour should remain.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. In a small bowl, mix together the 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon for the coating.
  9. Using a cookie scoop or tablespoon, scoop out 6 equal portions of dough (about 1.5 tablespoons each). Roll each portion into a smooth ball, then roll each ball in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheet, spacing them about 3 inches apart.
  10. Bake for 10-12 minutes, or until the edges are set and the tops look crackled and slightly puffed. The centers will still look soft.
  11. 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 drying the pumpkin. Use room temperature ingredients. Measure flour correctly by spooning into the cup and leveling off. Chill the dough thoroughly. Watch the oven closely and don’t overbake. Let cookies rest on the pan for 5 minutes after baking.

Nutrition

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

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