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Best Mini Pumpkin Spice Snickerdoodle Cookies

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These mini pumpkin spice snickerdoodle cookies are soft, chewy, and perfectly spiced with a cinnamon-sugar coating. They come together in under 30 minutes with simple pantry ingredients, making them a perfect fall treat for kids and adults alike.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, using an electric hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
  4. Beat in the pumpkin puree, egg yolk, and vanilla extract on low speed until just combined. The mixture may look slightly separated but will come together with the dry ingredients.
  5. With the mixer on low speed, gradually add the flour mixture in two additions, mixing until just combined. Stop when a few streaks of flour remain; do not overmix.
  6. In a small bowl, stir together the 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon for the coating.
  7. Using a 1-tablespoon cookie scoop or a teaspoon, scoop portions of dough and roll them into balls between your palms. Roll each ball in the cinnamon-sugar mixture until fully coated, then place on the prepared baking sheets about 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 9 to 11 minutes. The cookies are done when the edges are set and the tops are cracked and slightly puffy; the centers will look underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes. This allows them to finish setting. Then transfer to a wire cooling rack to cool completely.
  10. Repeat with the remaining dough, letting the baking sheet cool completely between batches.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tangy flavor and chewy texture. Use room temperature ingredients for best results. Do not overbake; cookies will continue to set on the hot baking sheet. Let baking sheets cool between batches to prevent spreading. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter sticks. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: mini pumpkin snickerdoodle cookies, pumpkin spice cookies, snickerdoodle recipe, fall cookies, easy pumpkin cookies

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