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Easy Mini Pumpkin Spice Snickerdoodle Cookies Recipe

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These light and fluffy mini pumpkin spice snickerdoodle cookies are the perfect fall treat. With a soft, pillow-like center and a crunchy cinnamon-sugar coating, they’re quick to make and disappear fast at any gathering.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt (fine sea salt)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon (Ceylon or cassia)
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • Pinch of pumpkin pie spice (optional, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon ground cinnamon until evenly distributed.
  3. In a large mixing bowl, beat ½ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup packed light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  4. Mix in ⅓ cup pumpkin puree, 1 large egg yolk, and 1 teaspoon vanilla extract on low speed until just combined. The mixture may look slightly separated—this is normal.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop as soon as no streaks of flour remain; finish folding by hand with a spatula if needed.
  6. In a small shallow bowl, mix ¼ cup granulated sugar, 1 ½ teaspoons cinnamon, and a pinch of pumpkin pie spice (if using) with a fork until evenly combined.
  7. Using a cookie scoop or teaspoon, scoop rounded tablespoons of dough. Roll each portion into a smooth ball about 1 inch in diameter, then roll in the cinnamon-sugar mixture until completely coated. Place on prepared baking sheets about 2 inches apart.
  8. Bake for 9-11 minutes, until the cookies look puffed and set around the edges but still soft in the center. For softer cookies, bake closer to 9 minutes; for firmer, go with 11 minutes.
  9. Let the cookies rest on the hot baking sheet for 3-4 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat with remaining dough, allowing the baking sheet to cool between batches.

Notes

Blot pumpkin puree with paper towels to remove excess moisture for fluffier cookies. Use room temperature ingredients. Don’t overmix the dough. Keep cookies mini for best texture. Start checking at 9 minutes; underbake slightly if unsure. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter sticks and replace egg yolk with 1 tablespoon aquafaba mixed with ½ teaspoon cornstarch.

Nutrition

Keywords: mini pumpkin snickerdoodle cookies, pumpkin spice cookies, easy fall cookies, soft pumpkin cookies, cinnamon sugar cookies

Find it online: https://bakebelle.com/easy-mini-pumpkin-spice-snickerdoodle-cookies-recipe/