Small Batch Pumpkin Snickerdoodles
This post may contain affiliate links. See the Disclosure Policy.
These chewy pumpkin snickerdoodles are a twist on the classic cookie – with pumpkin-forward flavor and just the right amount of snickerdoodle tang. Made with pure pumpkin puree and plenty of spice, these no-mixer, one-dozen batch of cookies use a clever technique to intensify both flavor and chew. A traditional roll through cinnamon sugar adds a caramelized crunch to every bite.
Pumpkin, Meet Snickerdoodles
It almost sounds like the setup to a kid’s joke – ‘What do you get when you cross a pumpkin with a snickerdoodle?‘ Spoiler: the punchline isn’t funny, it’s delicious.
First things first – I use cream of tartar in my snickerdoodles. That’s how I remember them growing up and I like the tang. I even use it in my small batch of snickerdoodle cupcakes. And after perfecting my small batch classic snickerdoodles, a fall spin was next on my (yes, very real) list of recipes to bake.
Enter pumpkin. Something magical happens when earthy pumpkin meets melted butter, rich brown sugar, and warm spices. Roll that in cinnamon sugar and you get a cookie worth baking on repeat all season long. Add my small batch of pumpkin chocolate chip cookie bars to the rotation, and you’re officially on the pumpkin train.
This one-dozen batch bakes up with crisp edges, chewy centers, pure pumpkin flavor, and just the right hit of spice. Add an easy recipe that does not require a hand mixer or stand mixer. Win. Win.
Oh, and there’s a little trick to getting that perfect chewy texture in a pumpkin cookie – more on that below. Don’t worry, it’s an easy one.
My Most Important Tip For Pumpkin Snickerdoodles
Blot the pumpkin with paper towels to remove excess moisture. Pumpkin naturally has a lot of moisture (water) in it. And that will yield a cakey and crumbly cookie. Not what we’re going for here.
To get the super-chewy cookie I promise, we remove all that moisture by blotting the pumpkin puree with a few sheets of paper towel. I even used this method when I was baking gluten free and made my almond flour pumpkin cookies.
I’ve tested this cookie recipe so many times, I give you the actual number of paper towel sheets you’ll need to get the required amount of pumpkin in the cookie. It may be a little messy, and you’ll have to scrape the paper towel, but it’s worth it.
When you blot it a few times, you’ll be left with thick, clay-like pumpkin puree, like in the pictures above.
Before You Bake
Yes, you need to chill the dough. Because we use melted butter (a must for a chewy cookie), we need to give it time to chill and commingle with the other ingredients.
Add some chips – chocolate or butterscotch. I opted for butterscotch in one of my test versions, and I loved it. They add a sweet, deep flavor. But go sparingly – you don’t want to overpower the cookies.
Use a round cookie cutter for perfectly round cookies. But not in the way you are thinking. When the cookies come out of the oven, swirl them around the inside of a large round cookie cutter. This will give them that ‘I work in a professional bakery, and make perfectly round cookies’ look.
Did You Make It? Let’s Hear About It!
⭐⭐⭐⭐⭐
Tried these pumpkin snickerdoodles? Tell me – are you Team Pumpkin or Team Classic Snickerdoodle? (I’m firmly in the ‘why choose?’ camp!) 🙂 Let me know in the comments below – plus a star-rating for extra appreciation!
Small Batch Chewy Pumpkin Snickerdoodles
Ingredients
- 5 tablespoons (75 g) pure canned pumpkin (blotted to 3 tablespoons)
- ¾ cup (93.75 g) all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon cream of tartar
- ¼ teaspoon salt
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ cup (56.75 g) unsalted butter, melted and cooled slightly
- 2 tablespoons (24 g) brown sugar, light or dark
- ¼ cup (50 g) organic cane sugar (or granulated sugar)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons butterscotch or chocolate chips (optional)
- 2 tablespoons cinnamon sugar
Instructions
- Blot the pumpkin to remove excess moisture – Fold a half-sheet of paper towel in half and place on a small plate. Add the pumpkin puree to the paper towel. Take another half-sheet of paper towel, fold in half, and press on top of the pumpkin to remove moisture. Repeat 2 to 3 times with another half-sheet of paper towel, until you have 3 tablespoons of pumpkin. The blotted pumpkin will have a thick, clay-like texture.5 tablespoons pure canned pumpkin
- In a small mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon.3/4 cup all-purpose flour, 1/8 teaspoon baking soda, 1/8 teaspoon cream of tartar, 1/4 teaspoon salt, 3/4 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon
- In a medium mixing bowl, add the melted butter, both sugars, egg yolk, and vanilla extract. Whisk to combine. Then add the blotted pumpkin and whisk until smooth.1/4 cup unsalted butter, melted and cooled slightly, 2 tablespoons brown sugar, light or dark, 1/4 cup organic cane sugar, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Stir in the butterscotch or chocolate chips, if using. Note – Leave the chips whole, or chop them into pieces. Cover and chill the dough for at least 30 minutes.3 tablespoons butterscotch or chocolate chips
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with parchment paper.
- Add the cinnamon sugar to a shallow dish. To make cinnamon sugar, a good ratio is 1 teaspoon cinnamon to every 1 tablespoon of sugar.
- Use a medium cookie scoop to evenly scoop 12 cookies. Roll each into a ball, then roll generously through the cinnamon sugar. Place the cookies at least 2 inches apart on the baking sheets – 6 on each sheet. One baking sheet at a time (refrigerate the other while the first batch bakes), bake for 10 to 12 minutes or until the edges of the cookies are set – the centers will still look soft. Note – I recommend baking one cookie sheet at a time to avoid opening the oven and losing heat to rotate the pans..2 tablespoons cinnamon sugar
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer to the rack to cool completely. The cookies can be covered and stored at room temperature for 5 to 7 days.
Notes
- Serving Size – This is a small batch recipe that can be doubled. I recommend 2 egg yolks if doubling the recipe.
- Yield – The number of cookies you yield from the recipe will depend on the size cookie scoop you use.
- Blotting the Pumpkin – It is important to blot the pumpkin; otherwise, the moisture from the pumpkin will change the texture of the cookies. I recommend Libby’s pumpkin because it contains less moisture than other brands.
- Make Ahead – The dough can be made and refrigerated for up to 3 days.
- Freezing – Baked cookies can be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature. The cookie dough can also be frozen. Chill the dough, scoop, and roll into balls (not through cinnamon sugar), and place in a freezer bag. Thaw in the refrigerator, then roll through cinnamon sugar and bake.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →
Fresh Takes From Readers