Print

Soft Chewy Small-Batch Pumpkin Snickerdoodles

small-batch pumpkin snickerdoodles - featured image
Print Recipe

A quick, easy, and comforting small-batch cookie recipe featuring soft chewy centers, crisp edges, and a classic cinnamon-sugar coating. Perfect for autumn cravings and households of two.

Ingredients

Scale
  • 1 cup (120g) All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Cream of Tartar
  • 1/4 teaspoon Salt
  • 1/4 cup (56g) Unsalted Butter, softened
  • 1/4 cup (50g) Granulated Sugar
  • 1/4 cup (50g) Light Brown Sugar, packed
  • 2 tablespoons (30g) Pumpkin Puree
  • 1 large Egg Yolk
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons (25g) Granulated Sugar (for coating)
  • 1/2 teaspoon Ground Cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a small bowl, mix 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Set aside for coating.
  3. In a medium bowl, whisk together 1 cup flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt.
  4. In a large bowl, beat 1/4 cup softened butter, 1/4 cup granulated sugar, and 1/4 cup brown sugar with an electric mixer until light and fluffy (2-3 minutes).
  5. Add 1 egg yolk, 2 tablespoons pumpkin puree, and 1 teaspoon vanilla extract to the butter mixture. Mix on low until combined.
  6. Gradually add dry ingredients to wet ingredients. Mix on low until a dough forms. Do not overmix.
  7. Scoop dough using a tablespoon, roll into balls, and roll each ball in the cinnamon-sugar mixture to coat.
  8. Place coated dough balls on baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
  10. Let cookies sit on the hot baking sheet for 5 minutes to set, then transfer to a cooling rack to cool completely.

Notes

Ensure butter is softened but not melted to prevent flat cookies. Do not overbake; centers should look soft when removed from the oven as they continue to cook on the hot sheet. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use vegan butter. Store in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: pumpkin snickerdoodles, small batch cookies, fall baking, easy cookie recipe, soft chewy cookies, pumpkin spice, autumn desserts

Find it online: https://zestynora.com/soft-chewy-small-batch-pumpkin-snickerdoodles-6-ingredient-easy-recipe/