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Best Small-Batch Pumpkin Snickerdoodle Cookies

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These small-batch pumpkin snickerdoodle cookies are soft, tender, and full of warm pumpkin spice with that classic snickerdoodle tang. Perfect for fall gatherings, they come together in under 25 minutes with no chilling required.

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 (not pumpkin pie filling)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Blot the pumpkin puree: Spread 1/3 cup pumpkin puree on a paper towel, place another paper towel on top, and press gently to absorb excess moisture. Let sit while you cream the butter and sugars.
  3. Cream the butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg yolk, and vanilla extract until well combined. The mixture may look slightly curdled—this is normal.
  5. Mix the dry ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Make the coating: In a small bowl, stir together 3 tablespoons sugar and 1 tablespoon cinnamon.
  8. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a ball, then roll in the cinnamon-sugar mixture until fully coated. Place dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until edges are set and tops look slightly crackled. Centers will still look soft and puffy.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blot the pumpkin puree to remove excess moisture—this prevents flat cookies. Use room temperature ingredients for best results. Start checking cookies at 9 minutes; they are done when edges are set and tops lose their raw shine. Dough can be made up to 24 hours ahead and refrigerated. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter and replace egg yolk with 1 tablespoon aquafaba.

Nutrition

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

Find it online: https://twinkletaste.com/best-small-batch-pumpkin-snickerdoodle-cookies/