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Cozy Small Batch Pumpkin Snickerdoodles: Easy Fall Treat

small batch pumpkin snickerdoodles - featured image
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These soft and chewy pumpkin snickerdoodles are the perfect small batch fall treat. Made with simple pantry ingredients, they have a classic snickerdoodle tang with a warm pumpkin spice hug.

Ingredients

Scale
  • 3 tablespoons unsalted butter, softened
  • ½ cup + 2 tablespoons granulated sugar, divided
  • ¼ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup + 2 tablespoons all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, beat 3 tablespoons softened butter with ½ cup granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  3. Add ¼ cup pumpkin puree, 1 large egg yolk, and ½ teaspoon vanilla extract. Beat on low until just combined (mixture may look slightly curdled).
  4. In a separate medium bowl, whisk together ¾ cup + 2 tablespoons all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, and ¼ teaspoon salt.
  5. Gradually add dry ingredients to wet ingredients, mixing on low or folding with a spatula until just combined. Dough will be soft and slightly sticky.
  6. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. While dough chills, mix remaining 2 tablespoons granulated sugar with 1 tablespoon cinnamon in a small bowl.
  8. Roll chilled dough into 1-inch balls (about 8-10 cookies). Roll each ball generously in the cinnamon-sugar mixture.
  9. Place cookie balls on prepared baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes until puffy and slightly cracked on top; edges should be set but centers still soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. For best texture, let cookies cool completely before eating. Cookies stay fresh in an airtight container at room temperature for up to 4 days. Can be frozen for up to 3 months.

Nutrition

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

Find it online: https://spoonluma.com/cozy-small-batch-pumpkin-snickerdoodles-easy-fall-treat/