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Cozy Mini Pumpkin Spice Snickerdoodle Cookies

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These mini pumpkin spice snickerdoodle cookies are the perfect easy fall treat—crispy on the outside, soft and chewy on the inside, with warm cinnamon-sugar coating and real pumpkin puree for a tender texture.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon cinnamon (for coating)
  • Pinch of nutmeg (optional, for coating)

Instructions

  1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  2. Beat in the pumpkin puree, egg yolk, and vanilla extract until just combined. The batter will look a little lumpy.
  3. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop when no streaks of flour remain. The dough will be soft and slightly sticky.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. In a small bowl, mix together the 1/4 cup granulated sugar, 1 tablespoon cinnamon, and a pinch of nutmeg if using.
  8. Using a small cookie scoop or a tablespoon, scoop out rounded balls of dough about 1 inch in diameter. Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9-11 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip the cream of tartar—it’s essential for the signature snickerdoodle tang and chewy texture. If your pumpkin puree seems watery, blot it with a paper towel before adding to the dough. Chilling the dough is crucial to prevent spreading. For softer cookies, bake on the shorter end (9 minutes); for crisper edges, go a minute longer. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin spice snickerdoodle cookies, mini snickerdoodles, fall cookies, pumpkin cookies, easy snickerdoodle recipe, cinnamon sugar cookies

Find it online: https://platebelle.com/cozy-mini-pumpkin-spice-snickerdoodle-cookies-best-easy-fall-treat/