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Cozy Small-Batch Pumpkin Snickerdoodle Cookies

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These cozy small-batch pumpkin snickerdoodle cookies are proof that you don’t need a crowd to enjoy homemade baking. They’re simple, satisfying, and packed with warm fall spices, with perfectly crisp edges, soft centers, and a cinnamon-sugar coating.

Ingredients

Scale
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 3 tablespoons pumpkin puree (100% pure pumpkin)
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 2 tablespoons granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper.
  2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. Combine the wet ingredients: In a small bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, vanilla extract, and egg yolk. Whisk until fully combined and glossy.
  4. Bring it together: Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  5. Make the coating: In a small bowl, stir together 2 tablespoons sugar and 1 teaspoon cinnamon.
  6. Scoop and coat: Using a 1.5-tablespoon cookie scoop, portion dough into 6 equal balls. Roll each ball between palms to smooth, then roll in cinnamon-sugar mixture to coat evenly. Place on prepared baking sheet, spacing 2 inches apart.
  7. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers should still look soft. For softer cookies, bake 10 minutes; for crisper, bake 12 minutes.
  8. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives the signature tangy flavor and soft texture. Measure flour correctly by spooning and leveling. Let melted butter cool to bathwater temperature before using. Bake on the middle rack for even heat. Start checking at 9 minutes; underbake slightly for best texture. For sticky dough, refrigerate 10 minutes. For dry dough, add 1 teaspoon pumpkin puree. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle cookies, small batch cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy fall dessert, small batch baking

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