Seasonal
Pumpkin Snickerdoodle Cookies
Soft, chewy pumpkin snickerdoodles rolled generously in cinnamon sugar. A small-batch recipe that makes about eight cookies.
This is the small-batch version: a quarter-cup of butter, a spoonful of pumpkin and a generous roll in cinnamon sugar. The dough comes together in one bowl with a hand mixer, and the cookies stay chewy because the pumpkin keeps everything tender. Perfect for a quiet autumn afternoon when you want eight cookies, not forty.
Ingredients
4 servings (about 8 cookies)
For the cookies
Cinnamon sugar
Equipment
Method
- 1
Cream together the softened butter, granulated sugar and brown sugar until smooth and fluffy.
- 2
Mix in the pumpkin purée, egg yolk and vanilla extract.
- 3
Add the flour, cinnamon, baking soda and salt. Mix until just combined.
- 4
Scoop the dough into balls and roll generously in the cinnamon sugar.
- 5
Place the dough balls on a lined baking sheet and flatten each one slightly.
- 6
Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set and the centres are still soft.
- 7
Let the cookies cool on the baking sheet, then enjoy.
Baker’s notes
- For the softest cookies, avoid overbaking. The edges should be set while the centres still look slightly soft when they come out of the oven.
- Let the cookies cool on the baking sheet so they finish setting without becoming dry.
- Roll each dough ball twice in the cinnamon sugar for that thick bakery-style coating.
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