Print

Quick Small-Batch Pumpkin Spice Snickerdoodles

pumpkin spice snickerdoodles - featured image
Print Recipe

Soft, chewy pumpkin spice snickerdoodles made in under 20 minutes with simple ingredients. Perfect for fall cravings, this small-batch recipe yields 8 cookies with a cozy cinnamon-sugar coating.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 3 tablespoons pumpkin puree (100% pure pumpkin)
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • 1/2 teaspoon pumpkin pie spice (for coating, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt butter in a small microwave-safe bowl in 20-second bursts. Let cool for 2 minutes.
  3. In a medium bowl, whisk together melted butter, 1/2 cup granulated sugar, and brown sugar until smooth. Add pumpkin puree and vanilla extract; whisk until combined.
  4. In a separate small bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Pour dry ingredients into wet ingredients; stir with a rubber spatula until just combined. Do not overmix.
  6. In a small bowl, mix 3 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice (if using) for the coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough into 8 equal balls. Roll each ball in the cinnamon-sugar mixture to coat. Place on prepared baking sheet, spacing 2 inches apart.
  8. Bake for 10 to 12 minutes, until edges are set and tops look slightly cracked. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Melted butter should be warm, not hot. For best texture, do not overmix dough. Cookies can be stored in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodles, small batch cookies, pumpkin spice, fall cookies, quick cookies, soft snickerdoodles

Find it online: https://dinadishes.com/quick-small-batch-pumpkin-spice-snickerdoodles/