Yield: 6 pumpkin spice snickerdoodles // Total Time: 20 min. // Disclaimer: This post includes affiliate links.
Delicious thick and chewy pumpkin spice snickerdoodles are just 20 minutes away!
Small batch pumpkin snickerdoodles
Another small batch cookie recipe added to the 20 minutes, 6 delicious cookies series! These small batch pumpkin spice snickerdoodles are thick, chewy, and deliciously coated in pumpkin spice sugar.
Small batch pumpkin snickerdoodles recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.
Under bake for perfect cookies
Cookies continue baking after they have been taken out of the oven. The cookies may look a little underdone at 10 minutes, but it’s important to take them out to keep them nice and soft. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool (or just eat them right there!)
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
Ingredients and substitutions
For the pumpkin snickerdoodles:
All purpose flour: for structure and chewiness.
Baking powder: for helping the cookies rise.
Baking soda: for helping the cookies rise and giving them crisp edges.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. I highly recommend splurging a little and using European style butter here for the best flavor.
Light brown sugar: for sweetness and for moisture.
Canned pumpkin: for flavor! Make sure you are using 100% pure pumpkin
Egg yolk: for binding and for moisture.
Vanilla: for flavor. I use and love this vanilla extract!
For the coating:
Granulated sugar & pumpkin pie spice
How to make small batch pumpkin spice snickerdoodles
1. Melt the butter. Add the butter to a small mixing bowl that is microwave safe. Melt the butter in 20 second intervals, stirring between each interval. Doing so will ensure that your butter is not so hot that the cookie just completely spreads out in the oven!
2. Add in the sugar, pumpkin, egg yolk, and vanilla. Once the butter has cooled down a bit, whisk in the brown sugar. Then, add in the pure pumpkin, egg yolk, and vanilla and whisk until well combined.
3. Fold in the dry ingredients. To the bowl, add in the flour, baking soda, baking powder and salt. Fold the mixture together just until no more flour streaks remain. Overmixing will lead to a tough cookie!
4. Coat in pumpkin spice sugar. In a small bowl, mix together the granulated sugar and pumpkin pie spice. Scoop out the dough using a 3 tbsp. cookie scoop. Place the cookies one by one in the pumpkin spice sugar, and gently roll around until the dough is completely coated.
4. Bake the cookies. Evenly space out the coated scoops of the cookie dough on a cookie sheet. Bake for 10 minutes at 350°F / 175°C.
5. Get perfect cookies. Once the cookies come out of the oven, I recommend “scooting” them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie perfectly circular. It’s not needed at all but it will help you get that perfectly round cookie look! Also, leave the cookies to cool on the hot baking sheet for 5 minutes to help them set up.
Small batch pumpkin spice snickerdoodles Q & A
Can I double these small batch pumpkin spice snickerdoodles?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 12 delicious pumpkin spice snickerdoodles. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
Can I make these cookies ahead of time?
Definitely! Cookie dough only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 3 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again!
How to store small batch pumpkin spice snickerdoodles
If for some reason you don’t feel like inhaling these 6 cookies (like I did IMMEDIATELY after taking these pictures), you can store them in an airtight container at room temperature. They will taste the best on the day that they are baked, but will keep fresh for up to 3 days.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Cookie Sheet: I absolutely love USA pan products because of their great quality. I use their cookie sheet which is always the perfect size for all of my small batch cookies!
Silicone baking mat: parchment paper will always do the job for cookies, but I like to use a silicone mat when I can to try to cut down on waste. This is the one I use.
Cookie scoops: I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these small batch pumpkin spice snickerdoodles?
If you made these small batch pumpkin spice snickerdoodles I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Small Batch Pumpkin Spice Snickerdoodles
- 120 g all purpose flour (1 c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 70 g unsalted butter (¼ c. + 1 tbsp.)
- 100 g light brown sugar (½ c.)
- 45 g canned pumpkin (3 tbsp.)
- 1 egg yolk
- ½ tsp. vanilla extract
Pumpkin Spice Sugar
- 2 tbsp. granulated sugar
- 2 tsp. pumpkin pie spice
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a small microwave safe mixing bowl, melt the butter in 20 second intervals. Be sure to mix the butter around after each interval and microwave only until the butter is just completely melted.
- Whisk in the brown sugar. Then, add in the pumpkin, egg yolk, and vanilla and whisk until well combined.
- Add in the flour, baking soda, baking powder, and salt. Use a rubber spatula to gently fold the flour into the wet ingredients, folding just until no flour streaks remain.
Pumpkin Spice Sugar
- In a small bowl, whisk together the sugar and pumpkin pie spice.
- Use a 3 tbsp. cookie scoop to dish out the cookies. One at a time, place the cookie dough balls into the pumpkin spice sugar and gently move them around until they are fully covered in the sugar.
- Evenly space out the coated cookie dough balls on the lined baking sheet. Bake for 10 minutes.
- Serve and enjoy!