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Soft Pumpkin Snickerdoodle Cookies: Easy Small Batch Recipe

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These soft pumpkin snickerdoodle cookies are tender, warmly spiced, rolled in cinnamon sugar, and come together in about 25 minutes. Perfect for when you want a cozy fall treat without committing to a full batch.

Ingredients

Scale
  • 3 tablespoons unsalted butter, softened to room temperature
  • ¼ cup plus 2 tablespoons granulated sugar
  • ¼ cup pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour, spooned and leveled
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 2 tablespoons granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, cream together the softened butter and sugar (¼ cup plus 2 tablespoons) using a hand mixer on medium speed for 2-3 minutes until light, fluffy, and pale. Scrape down the sides of the bowl halfway through.
  3. Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Beat on low speed until just combined, about 30 seconds. The mixture will look slightly separated but should be smooth and creamy.
  4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Add about a third of the flour mixture at a time, mixing just until no white streaks remain. Scrape down the bowl once or twice. The dough will be soft and sticky.
  6. Cover the bowl with plastic wrap and chill the dough for 15 minutes.
  7. While the dough chills, make the cinnamon-sugar coating: In a small bowl, stir together 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon.
  8. After 15 minutes, scoop the dough using a 1.5-tablespoon cookie scoop or a spoon to make 6 portions. Roll each portion into a smooth ball.
  9. Roll each dough ball in the cinnamon-sugar mixture, coating completely. Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, or until the edges look set and the tops are slightly cracked. For softer cookies, bake for 10 minutes; for firmer, 12 minutes.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Don’t skip the chilling step—it prevents the cookies from spreading too much. For best results, use fresh spices and ensure your baking soda and cream of tartar are fresh. The cookies stay soft for up to 4 days in an airtight container at room temperature; place a slice of bread in the container to maintain moisture.

Nutrition

Keywords: pumpkin snickerdoodle cookies, small batch cookies, soft pumpkin cookies, fall baking, easy cookie recipe

Find it online: https://bakebeam.com/soft-pumpkin-snickerdoodle-cookies-easy-small-batch-recipe/