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Cozy Small-Batch Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
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These small-batch pumpkin snickerdoodle cookies have crispy edges, a chewy center, and a classic cinnamon-sugar crackle with a subtle pumpkin flavor. Perfect for a cozy fall treat, they come together in 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • ¼ cup granulated sugar (50g)
  • ¼ cup packed light brown sugar (55g)
  • 3 tablespoons pumpkin puree (45g)
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour (95g)
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • For the Cinnamon-Sugar Coating:
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
  2. In a medium mixing bowl, combine the softened butter, ¼ cup granulated sugar, and ¼ cup packed brown sugar. Beat together with a wooden spoon or spatula until light and fluffy, about 2 minutes.
  3. Mix in the pumpkin puree and vanilla extract until fully combined. Scrape down the sides of the bowl.
  4. In a small bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg (if using).
  5. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. For best texture, cover the bowl and chill the dough in the fridge for 15-20 minutes (optional but recommended).
  7. In a small shallow bowl, mix together the 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the coating.
  8. Portion the dough into 6 equal balls (about 1.5 tablespoons each). Roll each ball in the cinnamon-sugar mixture until fully coated, then place on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, until puffed and slightly cracked on top with golden edges. The centers will look soft.
  10. Let the cookies rest on the baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely.

Notes

For best texture, chill the dough for 15-20 minutes. Don’t overdo the pumpkin—stick to exactly 3 tablespoons. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Don’t skip the cream of tartar. Watch baking time closely; ovens vary.

Nutrition

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

Find it online: https://zestynora.com/cozy-small-batch-pumpkin-snickerdoodle-cookies/