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Celebrate pumpkin season with this single serve pumpkin snickerdoodle AKA a soft and chewy pumpkin cookie spiced to perfection and coated in cinnamon sugar!
Single Serve Pumpkin Snickerdoodle
It’s officially fall, and to celebrate I present a single serve pumpkin snickderdoodle just for you. This pumpkin snickerdoodle is perfectly spiced with a chewy edge and ooey-gooey center. So if you’re looking for a pumpkin-spiced treat, but don’t want to mix up a whole batch of cookies, this recipe is for you.
What is a single serve pumpkin snickerdoodle?
You all love a single serve treat and the second September hit you were all begging for a pumpkin snickerdoodle so we answered your prayers. This recipe is a scaled down version of our favorite pumpkin cookies and it makes one large pumpkin cookie. Usually our single serve treats make 2 cookies, but because there are no eggs in these cookies we were able to scale it down even further to give you a true singular cookie. Feel free to double the recipe if you want to make a few more, or you could also make two mini cookies if you feel like sharing. I never do 🙂
Ingredients for single serve pumpkin cookie
You’ll need all the same ingredients you’d need to make pumpkin cookies to make this single serve version, but just in smaller quantities! These bad boys are SO tasty and come together so easily with just a few simple ingredients. Here’s your shopping list”
Light brown sugar
Can you make this single serve pumpkin snickerdoodle vegan?
You might have spied in the ingredient list that you won’t need any eggs to make this delicious pumpkin treat, which means this recipe can easily be made vegan by swapping out the butter for vegan butter! We love baking with Miyokos vegan butter! The pumpkin puree provides enough moisture and structure that you won’t need any eggs!
First, make the cinnamon sugar coating. In a small mixing bowl combine the granulated sugar and cinnamon. Mix to combine.
In a small mixing bowl combine the melted butter, pumpkin puree, sugar, and vanilla extract. Whisk to combine.
Add the flour, baking soda, salt, and cinnamon. Mix until a soft dough forms and no streaks of flour remain.
Divide the dough into two balls. Drop them first in the cinnamon sugar mixture to evenly coat on all sides and then place 2 inches apart onto the prepared cookie sheet. Bake the cookies for 12 to 14 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake.