Pumpkin Snickerdoodle Cookies

Small Batch Pumpkin Snickerdoodle Cookies – Makes Just 6 Cookies

When the crisp autumn air rolls in and pumpkin spice season officially begins, there’s nothing better than baking a cozy fall treat. But sometimes you don’t want (or need) to make three dozen cookies that linger on the counter for days.

That’s exactly why this small batch pumpkin snickerdoodle cookie recipe is perfect. It makes just 6 cookies, the ideal amount for a cozy night in, a quick fall baking craving, or a sweet little dessert without a week’s worth of leftovers.

These cookies are soft, chewy, and warmly spiced with cinnamon. They combine the classic tang of a snickerdoodle with the seasonal richness of pumpkin.

And the best part? They’re easy, quick, and can be made with pantry staples in under 30 minutes.

If you’re searching for the best pumpkin snickerdoodle cookie recipe, especially in small-batch form, you’ve just found it.

Why You’ll Love This Small Batch Pumpkin Snickerdoodle Recipe

1. Perfect Portion Size – This recipe makes just 6 cookies, which is great if you’re baking for one or two people.

2. Quick & Easy – The dough comes together in minutes, and there’s no long chilling time.

3. Pumpkin Flavor + Fall Spice – Pumpkin purée, cinnamon, and sugar create the ultimate fall cookie flavor.

4. Soft & Chewy Texture – Thanks to pumpkin, the cookies stay moist without being cakey.

5. Customizable – Double the recipe if you want a dozen cookies, or keep it small for a cozy night in.

This recipe is a must-save if you love small-batch baking recipes and want to enjoy all the flavors of fall without over-committing to a big batch.

What Are Snickerdoodles?

A snickerdoodle is a classic sugar cookie rolled in cinnamon sugar before baking. Unlike a standard sugar cookie, snickerdoodles often use cream of tartar, which gives them their signature tang and chewy texture.

By adding pumpkin purée and a touch of fall spice, this recipe takes the snickerdoodle to the next level. Imagine your favorite snickerdoodle with a cozy fall twist—soft, chewy, and kissed with pumpkin. That’s exactly what you’ll get here.

Ingredients for Pumpkin Snickerdoodle Cookies (Makes 6)

Here’s everything you need to make this recipe:

• 2 tbsp unsalted butter, melted (or dairy-free substitute)

• 2 tbsp pumpkin purée, blotted with paper towel

• 3 tbsp brown sugar

• 2 tbsp granulated sugar

• 1 egg yolk (discard or save the white)

• 1/2 tsp vanilla extract

• 1/2 cup + 2 tbsp all-purpose flour

• 1/4 tsp baking soda

• 1/4 tsp cream of tartar

• 1/4 tsp cinnamon

• Pinch of salt

For rolling:

• 1 tbsp granulated sugar

• 1/2 tsp cinnamon

Step-by-Step Instructions

1. Preheat oven: Heat oven to 350°F (175°C). Line a small baking sheet with parchment paper.

2. Mix wet ingredients: In a small bowl, whisk together melted butter, blotted pumpkin, brown sugar, white sugar, egg yolk, and vanilla until smooth.

3. Add dry ingredients: Stir in flour, baking soda, cream of tartar, cinnamon, and salt until just combined. Dough should be soft but not overly sticky. Chill for 15 minutes if needed.

4. Shape & coat: In a shallow dish, mix cinnamon + sugar for rolling. Scoop dough into 6 equal balls, roll each in the mixture, and place on the baking sheet about 2 inches apart.

5. Bake: Bake 9–11 minutes, until edges are set but centers look slightly soft. They’ll continue to set as they cool.

6. Cool & enjoy: Let cool 5 minutes on the pan before transferring to a wire rack.

Printable Recipe Card

Here’s the full recipe in an easy-to-read format:

Small Batch Pumpkin Snickerdoodle Cookies (Makes 6)

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 6 cookies

Ingredients

• 2 tbsp unsalted butter, melted (or dairy-free substitute)

• 2 tbsp pumpkin purée, blotted with paper towel

• 3 tbsp brown sugar

• 2 tbsp granulated sugar

• 1 egg yolk

• 1/2 tsp vanilla extract

• 1/2 cup + 2 tbsp all-purpose flour

• 1/4 tsp baking soda

• 1/4 tsp cream of tartar

• 1/4 tsp cinnamon

• Pinch of salt

For rolling:

• 1 tbsp granulated sugar

• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together butter, pumpkin purée, sugars, egg yolk, and vanilla.

3. Add flour, baking soda, cream of tartar, cinnamon, and salt. Stir until combined.

4. Mix sugar + cinnamon in a small dish. Roll dough into 6 balls, coat in mixture, and arrange on baking sheet.

5. Bake 9–11 minutes, until edges are set.

6. Cool on the pan for 5 minutes before transferring to a wire rack.

Recipe Tips & Variations

• Blot your pumpkin: Pumpkin purée has extra water that can make cookies cakey. Blotting gives you the perfect chewy texture.

• All white sugar option: No brown sugar? Use all white sugar. For deeper flavor, add a touch of molasses or maple syrup.

• Double it up: Want more than 6 cookies? Simply double the recipe to make 12 cookies. Baking time stays the same.

• Mix-ins: Add white chocolate chips, chopped pecans, or toffee bits for extra texture.

• Egg-free option: Swap the egg yolk for 1 tbsp extra pumpkin purée.

Storage

• At room temperature: Store in an airtight container for up to 3 days.

• Freeze dough balls: Freeze unbaked dough, then bake straight from frozen with 1–2 minutes extra.

• Freeze baked cookies: Store cooled cookies in a freezer bag for up to 2 months.

Why Small Batch Cookies Are Perfect

If you’re someone who:

• Craves fresh cookies but doesn’t want a pile of leftovers

• Lives alone or with just one other person

• Loves trying new recipes in manageable amounts

…then small batch cookie recipes are your best friend. You get the joy of homemade cookies without the waste.

FAQs

Can I use pumpkin pie filling?
No. Pumpkin pie filling has added sugar and spices. Use pure pumpkin purée.

Do I really need cream of tartar?
Yes—it gives snickerdoodles their tangy flavor and chewy texture.

Can I double or triple this recipe?
Absolutely. Doubling gives you 12 cookies, tripling gives you 18. The bake time doesn’t change.

Can I make them dairy-free?
Yes—just swap butter for a vegan alternative.

Final Thoughts

These small batch pumpkin snickerdoodle cookies are everything you want in a fall dessert: soft, chewy, warmly spiced, and perfectly portioned. The recipe makes just 6 cookies, but you can double it for 12 or even more if you’re sharing.

Whether it’s a crisp fall evening, a cozy baking session, or just a quick dessert craving, this recipe delivers seasonal flavors without the overwhelm of a giant batch.

So go ahead—grab that can of pumpkin purée and whip up these cookies. They’re the perfect little taste of fall in every bite.