Mini Pumpkin Snickerdoodles
Mini Pumpkin Snickerdoodles are delightful bite-sized cookies that encapsulate the essence of fall in every soft, chewy bite. Infused with creamy pumpkin puree and rolled in a warm cinnamon sugar coating, these treats are perfect for cozy gatherings or as a sweet indulgence any day of the year. Easy to make and irresistibly delicious, they offer a unique twist on the classic snickerdoodle that will leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pure pumpkin puree
- 1/2 tsp baking soda
- 1 tsp cinnamon (plus extra for rolling)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter (softened)
- 1 egg yolk
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add pure pumpkin puree and egg yolk; mix until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt. Gradually add the dry mixture to the wet ingredients until just combined.
- Scoop tablespoon-sized portions of dough, roll into balls, then roll in a mixture of granulated sugar and cinnamon.
- Place cookie balls on prepared baking sheets about two inches apart and bake for about 10 minutes until lightly golden around the edges but still soft in the center.
- Allow to cool slightly before enjoying.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 5g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg