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Perfect Pumpkin Snickerdoodle Cookies Small Batch

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Soft, pillowy pumpkin snickerdoodle cookies with a cinnamon-sugar crunch, made in a small batch of 8. The secret is blotting the pumpkin puree to remove excess moisture for a perfectly chewy texture.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ¼ cup (60g) pumpkin puree (blotted dry)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (spooned and leveled)
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 tablespoons (36g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Blot the pumpkin puree: Spread ¼ cup (60g) pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let sit while preparing other ingredients.
  3. Cream the butter and sugars: In a large bowl, beat 4 tablespoons softened butter, ½ cup granulated sugar, and ¼ cup packed light brown sugar with an electric hand mixer on medium speed for 2-3 minutes until light, fluffy, and pale. Scrape down sides halfway through.
  4. Add wet ingredients: Add blotted pumpkin puree, 1 large egg yolk, and 1 teaspoon vanilla extract. Beat on low speed until just combined, about 30 seconds. Mixture may look slightly curdled.
  5. Combine dry ingredients: In a separate medium bowl, whisk together 1 cup all-purpose flour, ½ teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ¼ teaspoon salt.
  6. Mix the dough: Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula until just combined. Dough will be soft and slightly sticky.
  7. Make cinnamon-sugar coating: In a small bowl, stir together 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon.
  8. Portion and coat dough: Using a 1.5-tablespoon cookie scoop or two spoons, portion dough into 8 equal balls (about 1.5 inches in diameter). Roll each ball between palms to smooth, then roll generously in cinnamon-sugar mixture until fully coated.
  9. Chill dough balls: Place coated dough balls on prepared baking sheet, spacing 2 inches apart. Cover loosely with plastic wrap and refrigerate for 20 minutes.
  10. Bake: Bake chilled dough balls at 350°F (175°C) for 10-12 minutes. Cookies should look puffed and set around edges but still soft in center.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Blotting the pumpkin puree is crucial to prevent spreading. Chill the dough for at least 20 minutes. For softer cookies, bake for 10 minutes; for crisper edges, bake for 12 minutes. Cookies taste even better the day after baking.

Nutrition

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

Find it online: https://vexifood.com/perfect-pumpkin-snickerdoodle-cookies-small-batch/