I’m excited to share my latest creation: small batch pumpkin snickerdoodle cookies! Recently, I had a couple of tablespoons of pumpkin puree left over from another recipe, and I thought, why not turn that into something delicious? I only had a little bit of the pumpkin puree leftover, so it worked perfectly for a small batch dessert. These are a fall twist on a classic cookie! Its a great way to satisfy your sweet tooth and use up that pumpkin puree!

Why This Recipe Works

Sometimes, you just need a small batch of cookies to enjoy without the temptation of an overflowing cookie jar. This recipe is quick, easy, and the perfect way to embrace the flavors of fall while avoiding food waste. Whenever I make a pumpkin recipe, I always find myself with a little bit left and I struggle to find a way to use it up. But these cookies are the perfect way to use it up! The combination of pumpkin and the classic cinnamon sugar topping is simply irresistible.

What You’ll Need

For the cookie dough:

• unsalted butter
• pumpkin puree
• light brown sugar
• vanilla
• all purpose flour
• baking soda
• pumpkin pie spice
• ground cinnamon
• salt

For the cinnamon-sugar coating:

• cinnamon
• granulated sugar

How to Make Small Batch Pumpkin Snickerdoodle Cookies

1. Preheat Your Oven: Preheat to 350°F and line a baking sheet with parchment paper. Set aside.
2. Cream the butter and light brown sugar: Combine the melted unsalted butter and light brown sugar until well incorporated. Mix in the pumpkin puree and vanilla. Whisk to combine.
3. Mix the Dry Ingredients: Add the all purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt. Mix until combined.
4. Combine the Dry Ingredients with the Wet: Fold in the dry ingredients just until combined. Do not over mix.
5. Make the Cinnamon Sugar Mixture: Combine the ground cinnamon with granulated sugar.
6. Form and Coat the Cookies: Using a cookie scoop, scoop out the cookies into 6 equal sizes (approx. 1.5 tablespoons each) and roll them into balls. Roll each dough ball in the cinnamon sugar mixture to coat thoroughly.
7. Bake: Place on the baking sheet and bake for 10-12 minutes, or until the edges look set and the tops have puffed up.

Tips for baking Small Batch Pumpkin Snickerdoodle Cookies

• Do not over mix: When adding the flour into the butter mixture, fold the flour in just until combined.
• Do not over-bake: These cookies are best when they’re just set. Don’t let them over bake, as you want them to stay soft and chewy. The cookies take about 10-12 minutes to bake. You want the edges to look set, and the tops will be puffed up.
• No Eggs Needed: With some small batch recipes you’ll find that some use up the egg yolk or a a teaspoon of a whisked egg. But luckily, you wont have to separate any egg yolks with this recipe! The moisture from the pumpkin puree replaces the egg making it possible to create the cookie without an egg.

Whether you’re indulging yourself or sharing with friends, these cookies are sure to be enjoyed! So scrape out the last 2 tablespoons of pumpkin puree left in the can and whip up this easy recipe!

Gather your ingredients and try out this recipe! Share your recreation of these small batch pumpkin snickerdoodle cookies with me on Instagram and tag @Sufratee! Also comment in the section below, I’d love what you think about this cookie!