Single Serve Pumpkin Snickerdoodle (Small Batch)

This Single Serve Pumpkin Snickerdoodle Cookie is chewy, packed with cozy fall flavor, and a perfectly portioned small batch cookie recipe for one! Pumpkin puree is mixed into the cookie dough before being rolled in a cinnamon sugar coating. Best of all, no egg, no mixer, and no chill time required.

this recipe

⭐Why I Love It:

• Egg-Free Recipe - Whether you're allergic to eggs or need to go to the store, this is a great egg-free cookie recipe to make!
• No Chilling Needed - The cookie dough goes straight from bowl to the oven!
• Pumpkin Cookie - Nothing says fall quite like pumpkin recipes! Other pumpkin recipe favorites is this Pumpkin Banana Muffins and Ninja Creami Pumpkin Pie Ice Cream! For a non-pumpkin snickerdoodle, try this Single Serve Snickerdoodle! Or for another single serve pumpkin recipe, try this Single Serve Pumpkin Muffin or Single Serve Pumpkin Coffee Cake!
• Coated in Cinnamon Sugar - I will always love that classic snickerdoodle cinnamon sugar coating! Some ofter single serve recipes that use cinnamon sugar worth trying is this Single Serve Cinnamon Swirl Cake and Single Serve Cinnamon Swirl Banana Bread.

🥘Ingredients

• Melted Butter - I love a recipe that doesn't require softening butter first! If you use salted butter, just reduce the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
• Pumpkin Puree - The kind in a can! Don't use pumpkin pie filling. Other recipes using pumpkin puree worth checking out: Pumpkin Mac & Cheese and Pumpkin Streusel Bread.
• Brown Sugar - When measuring brown sugar, make sure to pack it into the measuring cup. You can use either light brown sugar or dark brown sugar.
• Vanilla Extract - For flavor!
• All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
• Baking Soda and Cream of Tartar- This is the leavener for the cookie to help them rise and give them that classic snickerdoodle tang.
• Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
• White Granulated Sugar and Ground Cinnamon - For Rolling. For a fun spin, you can also use pumpkin pie spice instead of the cinnamon!

See the recipe card for full information on ingredients and quantities.

🔪How To Make a Single Serve Pumpkin Snickerdoodle

This recipe for Single Serve Pumpkin Snickerdoodle Cookies could not be any easier! Just mix up the dough in one bowl by hand, roll in cinnamon sugar, and bake!

💭Recipe Tips

• Allow to Cool on Baking Sheet - Letting the single serve cookies cool on the baking sheet for 10 minutes lets the cookies finish baking on the warm baking sheet so they set up.
• Don't Over Bake - The cookies will finish setting up on the baking sheet so in order to have the gooey (but not raw) insides be sure not to over bake them.
• Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
• Leftover Pumpkin - If you don't plan to use the remaining canned pumpkin puree right away, you can transfer to a zip top bag and store in the fridge for up to 5 days (do not store in the can). Or it can be frozen for up to 3 months.

👩‍🍳Recipe FAQs

🍫Related Single Serve Recipes...

Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.