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Best Small Batch Soft Pumpkin Snickerdoodles (6 Cookies)

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These soft pumpkin snickerdoodles are perfectly spiced, tender, and chewy, made in a small batch of just 6 cookies. The secret ingredient is cream cheese, which adds incredible softness and a subtle tang.

Ingredients

Scale
  • ¾ cup (90g) all-purpose flour
  • ¼ cup (60g) pumpkin puree (100% pure, not pie filling)
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 tablespoon (14g) cream cheese, softened (full-fat)
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (25g) brown sugar, packed (light or dark)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 tablespoons (25g) granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a separate small bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
  4. Add the egg yolk and vanilla extract to the butter mixture and mix until just combined.
  5. Add the pumpkin puree and mix until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. While the dough chills, mix the 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon in a small bowl for the coating.
  9. After 30 minutes, portion the dough into 6 equal balls (about 1.5 tablespoons each).
  10. Roll each dough ball in the cinnamon-sugar mixture until completely coated.
  11. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  12. Bake for 10-12 minutes, until the edges are set and the tops look slightly cracked but the centers are still soft.
  13. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip the chill time—it prevents the cookies from spreading too much. Use room temperature ingredients for best results. The cookies are done when the edges are set but the centers still look soft; they will continue to set as they cool. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Keywords: pumpkin snickerdoodles, small batch cookies, soft pumpkin cookies, fall cookies, cream cheese cookies, cinnamon sugar cookies

Find it online: https://gleamgulp.com/best-small-batch-soft-pumpkin-snickerdoodles-6-cookies/