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Small-batch pumpkin snickerdoodles piled on a white plate.

Small-batch Pumpkin Snickerdoodles

These small-batch pumpkin snickerdoodles are ready to eat in less than 30 minutes. They’re chewy, pumpkin-y, and full of cinnamon snickerdoodle flavor.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 31 minutes
Servings 8 cookies
Calories 164kcal
Author Tracy


Cinnamon Sugar


  • 1 cup (120g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon *
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • Pinch of ground nutmeg
  • 4 tablespoons (57g) unsalted butter melted and slightly cooled*
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 large egg yolk
  • 2 tablespoons (30g) canned pumpkin puree
  • 1/2 teaspoon vanilla extract


  • Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
  • In a small bowl, stir together sugar and cinnamon. Set aside.
  • In a small bowl, whisk together flour, baking soda, cream of tartar, salt, and spices. Set aside.
  • In a medium bowl, combine melted butter, granulated sugar, and brown sugar, and whisk until well-combined. Add egg yolk, canned pumpkin, and vanilla extract and whisk until smooth.
  • Switch to a spoon and stir in the flour mixture until just combined. Scoop rounded spoonfuls of dough (this should make 8 cookies) and roll your dough into a ball.
  • Roll dough balls in the cinnamon-sugar mixture until completely covered.
  • Place dough on the prepared cookie sheet and use the palm of your hand to smash the dough to 1/2-inch thickness.
  • Bake for 10 to 13 minutes, until the cookies look set.
  • Allow cookies to cool on the baking sheet for 10 minutes, until cool enough to handle and transfer to a cooling rack.
  • Serve and enjoy!


*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
*You can replace the spices in this recipe (not the salt) with 1 teaspoon of pumpkin pie spice. 
*If using salted butter, cut the salt in the recipe by half.


Calories: 164kcal