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Cozy Small-Batch Pumpkin Spice Snickerdoodles

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Soft, pillowy pumpkin spice snickerdoodles with a classic crinkled top and cinnamon-sugar coating. This small-batch recipe yields 12 perfect cookies for cozy fall evenings.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/4 teaspoon pumpkin pie spice (optional, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy.
  3. Beat in the pumpkin puree, egg yolk, and vanilla extract on low speed until just combined. Scrape down the sides of the bowl.
  4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Finish folding by hand with a spatula. The dough will be soft and slightly sticky.
  6. Cover the bowl and refrigerate the dough for 15-20 minutes (optional but recommended).
  7. In a small bowl, mix together the granulated sugar, ground cinnamon, and pumpkin pie spice for the coating.
  8. Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball, then roll in the cinnamon-sugar mixture until fully coated. Place on the prepared baking sheet, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops are crinkled and slightly puffed. Centers will look soft.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, chill the dough for 15-20 minutes to prevent spreading. Blot watery pumpkin puree with a paper towel. Cream of tartar is essential for the classic snickerdoodle tang. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodles, small batch cookies, fall cookies, pumpkin spice cookies, easy cookie recipe

Find it online: https://milacook.com/cozy-small-batch-pumpkin-spice-snickerdoodles-best-easy-recipe/