Pumpkin Snickerdoodle Cookies combine the warm, comforting flavors of fall with the classic cinnamon-sugar crunch of a snickerdoodle. The soft, chewy texture of the pumpkin-infused dough is enhanced by a delicious blend of cinnamon, nutmeg, and pumpkin pie spice, making each bite rich and flavorful. To take these cookies to the next level, they’re topped with a smooth, tangy cream cheese frosting, creating a balance of sweet and spiced that melts in your mouth. Perfect for a cozy autumn afternoon or a festive gathering, these cookies will bring the essence of fall into every bite.
Why You’ll Love This:
These cookies are the perfect marriage of two beloved fall treats—snickerdoodles and pumpkin desserts. The pumpkin puree adds moisture and depth to the cookie, while the cinnamon-sugar coating gives that traditional snickerdoodle crunch. The cream cheese frosting brings a creamy tang that complements the spices beautifully. These cookies are both comforting and indulgent, making them irresistible for pumpkin lovers and cookie enthusiasts alike.
Perfect Occasion:
Pumpkin Snickerdoodle Cookies are perfect for fall gatherings, Halloween parties, Thanksgiving dessert tables, or even as an afternoon snack with a cup of tea or coffee. Their festive flavor and soft texture make them an ideal treat for celebrating the autumn season.
Decoration Tips:
For a festive look, use a piping bag with a star tip to swirl the cream cheese frosting onto the cookies. Dust them with a light sprinkle of cinnamon for added flavor and a beautiful finish. You can also garnish them with a sprinkle of pumpkin pie spice or edible gold glitter for an extra autumnal touch. For a whimsical look, add mini candy pumpkins on top.
Recipe:
Ingredients:
For the Cookies:
- 1 1/2 cups all-purpose flour (190g)
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (113g)
- 1/2 cup granulated sugar (99g)
- 1/3 cup light brown sugar, packed (71g)
- 1/4 cup pure pumpkin puree (62g)
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1/3 cup granulated sugar (66g)
- 2 tsp ground cinnamon
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened (113g)
- 4 tbsp unsalted butter, softened (56g)
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups powdered sugar (227g)
- Cinnamon for dusting (optional)
Instructions:
For the Cookies:
- Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, cream of tartar, and salt. Set the dry ingredients aside. - Cream the Butter and Sugars:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer. - Add the Egg and Pumpkin:
Mix in the egg yolk and vanilla extract, then add the pumpkin puree. Beat until fully incorporated, and the batter becomes smooth. - Incorporate the Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense. - Chill the Dough:
Cover the cookie dough with plastic wrap and place it in the refrigerator for at least 40 minutes. This step helps the dough firm up and enhances the flavor. - Preheat the Oven and Prepare the Cinnamon-Sugar Coating:
Preheat your oven to 350°F (175°C). In a small bowl, mix together the granulated sugar and cinnamon for the coating. - Form the Cookies:
Once the dough is chilled, use a 3-tablespoon cookie scoop to form balls of dough. Roll each dough ball in the cinnamon-sugar mixture until well-coated. Place the dough balls on a parchment-lined baking sheet, leaving enough space for them to spread. - Bake the Cookies:
Bake the cookies for 12-14 minutes, until the edges are set and slightly golden, but the centers are still soft. Remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- Beat the Cream Cheese and Butter:
In a medium-sized bowl, beat together the softened cream cheese and butter until smooth and creamy. - Add Vanilla and Powdered Sugar:
Mix in the vanilla extract and a pinch of salt. Gradually add the powdered sugar, beating until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a teaspoon of milk to reach your desired consistency. - Frost the Cookies:
Once the cookies have cooled completely, pipe or spread the cream cheese frosting on top of each cookie. For a professional look, use a piping bag fitted with a star tip to create decorative swirls of frosting. - Optional: Dust with Cinnamon:
For a final touch, lightly dust the frosted cookies with cinnamon or pumpkin pie spice for added flavor and a beautiful presentation. - Serve and Enjoy:
Your Pumpkin Snickerdoodle Cookies are now ready to be enjoyed! The combination of soft pumpkin spice cookies and rich cream cheese frosting makes every bite pure autumn bliss.
Tips for Perfect Cookies:
- For extra chewy cookies, don’t skip the chilling step. Chilling the dough helps develop flavor and gives the cookies the perfect texture.
- You can store these cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best taste.
Enjoy these Pumpkin Snickerdoodle Cookies with Cream Cheese Frosting—the ultimate fall treat for pumpkin lovers!
