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pumpkin snickerdoodles - featured image

Fall Spiced Pumpkin Snickerdoodles: Easy Best Recipe

  • Author: Lisa
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x

Description

Soft, pillowy pumpkin snickerdoodles with crisp edges, loaded with warm fall spices and topped with a stable, tangy cream cheese frosting. These cookies are easy to make and perfect for gifting or holiday gatherings.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 cup (120g) pure pumpkin puree
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (100g) granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)
  • 4 oz (113g) block cream cheese, full fat, room temperature
  • 1/4 cup (57g) unsalted butter, room temperature
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • a tiny pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat room-temperature butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
  4. Add the egg and pumpkin puree to the butter mixture. Beat on medium speed until just combined, scraping down the sides of the bowl.
  5. Gradually add the dry ingredients to the wet ingredients on low speed. Mix only until no streaks of flour remain.
  6. Chill the dough for at least 30 minutes in the refrigerator (optional but recommended to prevent spreading).
  7. Mix the rolling ingredients: 1/2 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl.
  8. Scoop tablespoon-sized balls of dough and roll them in the cinnamon sugar mixture to coat completely.
  9. Place cookies on baking sheets about 2 inches apart.
  10. Bake for 10-12 minutes until edges are set and slightly golden, but centers still look soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. For the frosting, beat cream cheese and 1/4 cup butter until smooth. Add powdered sugar, vanilla, and a pinch of salt, beating until fluffy.
  13. Spread or pipe the cream cheese frosting onto the completely cooled cookies.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Spoon and level the flour to avoid dry cookies. Chill dough to prevent spreading. Do not overbake; cookies firm up as they cool. Store frosted cookies in the refrigerator due to the cream cheese frosting.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 18
  • Sodium: 150
  • Fat: 8
  • Saturated Fat: 5
  • Carbohydrates: 26
  • Fiber: 1
  • Protein: 2

Keywords: pumpkin snickerdoodles, fall cookies, pumpkin spice cookies, cream cheese frosting cookies, easy fall baking, holiday cookies

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Find it online: https://bymiarecipes.com/fall-spiced-pumpkin-snickerdoodles-easy-best-recipe/