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Small-Batch Pumpkin Snickerdoodle Cookies: Easy 20-Min Recipe

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These quick and easy small-batch pumpkin snickerdoodle cookies are soft, pillowy, and perfectly spiced, ready in just 20 minutes. Made with simple pantry ingredients, they deliver classic snickerdoodle tang with a subtle pumpkin twist—ideal for a cozy weeknight treat.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, cream together 3 tablespoons softened butter and ¼ cup plus 2 tablespoons sugar until light and fluffy, about 2 minutes.
  3. Add 3 tablespoons pumpkin puree, 1 egg yolk, and ½ teaspoon vanilla extract; mix until combined.
  4. In a small bowl, whisk together ¾ cup flour, ½ teaspoon cream of tartar, ¼ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ¼ teaspoon salt.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined. Dough will be soft and slightly sticky.
  6. In a small bowl, stir together 2 tablespoons sugar and 1 teaspoon cinnamon for coating.
  7. Scoop dough into 1.5-tablespoon portions, roll into balls, then roll each ball in cinnamon-sugar mixture. Place 2 inches apart on prepared baking sheet (8 cookies total).
  8. Bake for 10 to 12 minutes, until edges are set and tops are slightly cracked but centers still soft.
  9. Let cookies rest on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree with a paper towel to remove excess moisture for best texture. Use room-temperature ingredients. Measure flour correctly by spooning and leveling. Watch bake time closely; cookies are done when edges are set but centers still soft. Let cookies rest on pan for 2 minutes before transferring.

Nutrition

Keywords: pumpkin snickerdoodle cookies, small batch cookies, easy pumpkin cookies, 20 minute cookies, fall baking, snickerdoodle recipe

Find it online: https://lenatable.com/small-batch-pumpkin-snickerdoodle-cookies-easy-20-min-recipe/