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Cozy Small-Batch Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These chewy, perfectly spiced pumpkin snickerdoodle cookies are made in a small batch of eight, with no chilling required and a simple one-bowl dough. They’re the ideal fall treat with a classic cinnamon-sugar coating and a tender, not cakey, texture.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, softened
  • 1/3 cup (67g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1/4 cup (61g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup plus 2 tablespoons (112g) all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (for dough)
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • For the cinnamon-sugar coating: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until light, fluffy, and pale. Scrape down the sides halfway through.
  3. Add the pumpkin puree, egg yolk, and vanilla extract. Beat on low speed until just combined, about 30 seconds. The mixture may look slightly separated; do not overmix.
  4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until the flour disappears after each addition. The dough should be soft and slightly sticky.
  6. In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, portion the dough into 8 equal balls, each about 1.5 tablespoons. Roll each ball between your palms until smooth.
  8. Roll each dough ball in the cinnamon-sugar mixture, coating completely. Place on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly puffy and cracked. The centers will appear underdone; that’s desired.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use room temperature butter and egg yolk. Do not overmix the dough. The cookies continue to bake on the hot sheet after removal; pull them out when centers are still slightly underdone. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

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

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