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Cozy Small-Batch Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
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These cozy small-batch pumpkin snickerdoodle cookies combine the moistness of pumpkin with the classic cinnamon sugar crunch, perfect for fall snacking without leftovers.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons (57g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) canned pumpkin puree
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • Cinnamon sugar coating:
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Whisk dry ingredients: In a medium bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
  3. Cream butter and sugar: In a separate bowl, beat softened unsalted butter with granulated sugar until light and fluffy (about 2-3 minutes).
  4. Add pumpkin and egg yolk: Mix in canned pumpkin puree, egg yolk, and vanilla extract until combined.
  5. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Stir just until no flour streaks remain.
  6. Prepare cinnamon sugar coating: In a small bowl, mix granulated sugar with ground cinnamon.
  7. Shape cookies: Scoop dough by heaping tablespoons, roll each into a ball, then gently roll in the cinnamon sugar mixture to coat evenly. Place balls about 2 inches apart on the baking sheet.
  8. Bake: Place the tray in the oven and bake for 10-12 minutes until edges look set but centers are still soft.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for 15 minutes if too sticky to roll. Avoid overbaking to keep cookies soft and chewy. Use only egg yolk for richness and less spreading. Roll dough balls gently but thoroughly in cinnamon sugar for best coating. Store in airtight container up to 3 days or freeze dough balls for longer storage.

Nutrition

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

Find it online: https://tempotaste.com/cozy-small-batch-pumpkin-snickerdoodle-cookies-easy-recipe-with-cinnamon-sugar/