Mini Pumpkin Snickerdoodles are soft and chewy mini cookies that requires no chilling time. They're perfect for serving and gifting during the holidays.
If you love bite-sized cookies, give these coconut cream cheese cookies a try! They can be made using a food processor and are perfect along these pumpkin snickerdoodles.
Ingredients and substitutions
All-purpose flour: Use white all-purpose flour for this recipe. Remember to spoon and measure the flour right if you're working with cups.
Pumpkin puree: Use pumpkin puree, not pumpkin pie filling. The filling has other ingredients added like sugar, that will affect the result.
Pumpkin spice: Use store bought or make a homemade pumpkin spice - I have my favorite in this pumpkin granola recipe!
Baking soda: You need this ingredient for these cookies to rise and crack.
Cremor of tartar: This is what gives snickerdoodles the tangy taste plus helps it to rise more when reacting with baking soda.
Butter: Use room temperature butter, salter or unsalted.
Egg yolks: We're using only the yolks when making this recipe.
I don’t add vanilla extract when making mini pumpkin snickerdoodles. I've baked with and without this ingredients, and prefer the version without vanilla extract.
If you can’t find cremor of tartar in your country, you can try adding a full tablespoon of lime juice. Add a tablespoon more of all-purpose flour if doing it.
If you’re looking for an eggless variation, replace the egg yolks for more pumpkin puree. When I do it, I use 3 more tablespoons of pumpkin puree.
How to make these cookies
Follow the order of the ingredients, and I promise you an amazing mini pumpkin snickerdoodle!
Start by preheating your oven, 350°F, middle shelf. This cookie dough requires no chilling time.
Step 01. With a spoon or mixer on medium-low, mix butter, pumpkin puree, and sugars until the ingredients are well combined. Add egg yolks, pumpkin spice, mixing until they’re incorporated.
Step 02. In a separate bowl, mix the dry ingredients: flour, baking soda, salt, and cream of tartar. Stir until they’re well combined.
Step 03. Mix the dry ingredients with the wet ingredients. Stir until cookie dough is formed and no dry spots remain.
Step 04. In a small bowl, combine the remaining granulated sugar, cinnamon, and pumpkin spice.
Step 05. Shape 1 tablespoon of the dough into a ball, then roll it in the sugar-spice mixture. Repeat with all dough, and place the cookies onto a lined baking sheet.
Step 06. Bake until cookies are set, 9 to 10 minutes. They will come out of the oven still a bit soft but will set after a couple of minutes.
Expert Tips
- Don't forget to preheat the oven!
- Use pumpkin puree. Do not use pumpkin pie filling when making this recipe.
- Homemade pumpkin puree can be more watery than stoure bough. If yours is more liquid, you might get a dough that's too soft to mantain the shape. If that's the case, try adding 1 to 2 tablespoons more of all-purpose flour.
- Check your baking soda and cream of tartar expiration dates.
- After adding the dry ingredients, do not overmix! Mix just until everything is combined and there are no visible dry spots in the dough.
- Both dark and light brown sugar work fine for this recipe. The only difference is that if you’re using dark brown sugar, your cookies will have a stronger caramel-like taste.
Storing and freezing
These mini pumpkin cookies are good for up to 1 week if stored correctly. Store them in an airtight container on your counter, away from sunlight.
You can also freeze them. If freezing cookie dough, shape them but only coat with sugar before baking. If freezing baked cookies, place them in freezer-safe bags after cooling. Wait for them to thaw before serving. Both ways last in the freezer for up to 3 months.
More Fall Baked Goods
Have you tried this Mini Pumpkin Snickerdoodles Recipe? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Mini Pumpkin Snickerdoodles
Ingredients
- 8 tablespoon pumpkin puree
- 8 tablespoon butter
- 1 cup granulated sugar plus ¼ for coating
- ½ cup brown sugar
- 2 egg yolks
- 1 teaspoon pumpkin spice plus 1 tablespoon for coating
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon cremor of tartar
- ⅓ teaspoon salt
- ½ tablespoon cinnamon
Instructions
- Start by preheating your oven to 350°F, middle shelf.
- In a large bowl, add room temperature butter, pumpkin puree, brown and granulated sugar. Mix with a spoon or use your mixer on medium-low until the ingredients are well combined.
- Add egg yolks. Mix until they’re incorporated into the dough.
- Stir in pumpkin spice. Mix until incorporated.
- In a medium bowl, mix the dry ingredients: flour, baking soda, salt and cremor of tartar. Use a spoon to stir until they’re well mixed.
- Combine dry ingredients and wet ingredients. Stir just until cookie dough is formed and no dry spots remain.
- In a small bowl, whisk together the remaining granulated sugar, cinnamon and pumpkin spice for the coating.
- Shape the dough into balls ranging from ½ to 1 tablespoon in size. Roll each ball in the sugar-spice coating. Place the coated cookies onto a baking sheet lined with parchment paper or a silicone mat. Make sure to leave a little room between each one, as they will spread.
- Bake until cookies are set, 9 to 10 minutes.
- Remove from oven and let them cool on the baking sheet for 5 minutes. Cookies will come out of the oven still a bit soft, but will set after a resting time.
- Transfer the cookies to a wire rack to cool completely.
- Store pumpkin snickerdoodles in an airtight container, away from direct sun for up to 1 week.
Video
Notes
- Don't forget to preheat the oven!
- Use pumpkin puree. Do not use pumpkin pie filling when making this recipe.
- Homemade pumpkin puree can be more watery than stoure bough. If yours is more liquid, you might get a dough that's too soft to mantain the shape. If that's the case, try adding 1 to 2 tablespoons more of all-purpose flour.
- Check your baking soda and cream of tartar expiration dates.
- After adding the dry ingredients, do not overmix! Mix just until everything is combined and there are no visible dry spots in the dough.
- Both dark and light brown sugar work fine for this recipe. The only difference is that if you’re using dark brown sugar, your cookies will have a stronger caramel-like taste.
Anonymous
Absolutely delicious, I’ll be making this again!