Small Batch Pumpkin Snickerdoodle Cookies
Soft, chewy, cinnamon-sugar-dusted pumpkin snickerdoodle cookies made in a small batch of exactly six. Perfect for a cozy fall treat without leftovers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 tablespoons unsalted butter, softened
- ¼ cup plus 2 tablespoons granulated sugar, divided
- 3 tablespoons pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup plus 2 tablespoons all-purpose flour
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon (for dough)
- 1 tablespoon ground cinnamon (for rolling)
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and ¼ cup of sugar together in a medium mixing bowl for about 2 minutes until light and fluffy.
- Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Beat until well combined and smooth.
- In a separate small bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon cinnamon, ground ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a spatula until just combined. Do not overmix.
- Chill the dough for 15 minutes in the refrigerator.
- While the dough chills, prepare the cinnamon-sugar coating by mixing the remaining 2 tablespoons of sugar with 1 tablespoon of cinnamon in a small bowl.
- Remove the dough from the refrigerator and divide it into 6 equal portions (about 1.5 tablespoons each). Roll each portion into a smooth ball.
- Roll each dough ball in the cinnamon-sugar mixture, coating completely.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Don’t skip the cream of tartar—it gives snickerdoodles their signature tang. Pat pumpkin puree dry with a paper towel to remove excess moisture for better texture. Use room temperature ingredients. Watch baking time closely; pull cookies when edges are set but centers still look slightly underdone. Store in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 2 months or unbaked dough balls for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14
- Sodium: 95
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, small batch cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies