Mini Pumpkin Snickerdoodles
Mini Pumpkin Snickerdoodles are soft and chewy mini cookies that requires no chilling time. They're perfect for serving and gifting during the holidays.
Servings: 30 cookies
Calories: 163kcal
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
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.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 141mg | Fiber: 1g | Sugar: 15g
