Small Batch Chewy Pumpkin Snickerdoodles

A pile of a half dozen chewy pumpkin snickderdoodles.

Small Batch Chewy Pumpkin Snickerdoodles

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.

Prep Time20

Cook Time12

Chill30

Total Time1 2

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 135kcal

Author: Erin Cernich

Equipment

Ingredients

5 tablespoons pure canned pumpkin blotted to 3 tablespoons
¾ cup 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 unsalted butter, melted and cooled slightly
2 tablespoons brown sugar, light or dark
¼ cup 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

US Customary - Metric

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