Print

Perfect Small-Batch Pumpkin Snickerdoodles: Easy Cookie Recipe

pumpkin snickerdoodles - featured image
Print Recipe

These quick and easy pumpkin snickerdoodle cookies are soft in the middle with a slightly crisp edge, made in just 25 minutes with simple pantry ingredients. Perfect for fall gatherings or last-minute treats.

Ingredients

Scale
  • 1 ½ cups (180 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon (for dough)
  • 2 tablespoons ground cinnamon (for coating)
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar (for dough)
  • ¼ cup (60 grams) pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ cup (50 grams) granulated sugar (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, beat softened butter and ½ cup sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Mix in pumpkin puree, egg yolk, and vanilla extract on low speed until combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low just until flour disappears. Do not overmix.
  6. In a small bowl, mix ¼ cup sugar with 2 tablespoons cinnamon for coating.
  7. Chill dough for 15-20 minutes if desired (optional but recommended).
  8. Using a cookie scoop or tablespoon, scoop 1.5 tablespoons of dough and roll into balls.
  9. Roll each ball in cinnamon-sugar mixture until fully coated.
  10. Place on prepared baking sheet, spacing 2 inches apart. Gently flatten each to about ½ inch thickness.
  11. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look soft.
  12. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix dough. For chewier cookies, replace 2 tablespoons granulated sugar with brown sugar. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

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

Find it online: https://vexifood.com/perfect-small-batch-pumpkin-snickerdoodles-easy-cookie-recipe/