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Cozy Iced Pumpkin Snickerdoodle Cookies

iced pumpkin snickerdoodle cookies - featured image
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These aren’t your average pumpkin cookies. They are a perfect hybrid — the classic, buttery snickerdoodle you grew up with, but infused with the warm, cozy soul of pumpkin pie. They are the kind of cookie that makes you want to put on a chunky sweater and pour a glass of cold milk.

Ingredients

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  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 1/2 cups powdered sugar (for icing)
  • 2 ounces cream cheese, softened (1/4 of a block)
  • 2 tablespoons unsalted butter, softened (for icing)
  • 1/2 teaspoon vanilla extract (for icing)
  • 2–3 tablespoons milk (whole milk or dairy-free alternative)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, whisk together 3 tablespoons granulated sugar and 1 tablespoon cinnamon for the coating. Set aside.
  3. In a large bowl, beat softened butter, 1 cup granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  4. Beat in pumpkin puree, egg, and 1 teaspoon vanilla extract until just combined. Mixture may look slightly curdled.
  5. In a separate bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, 1 teaspoon cinnamon, and salt.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix. Dough will be soft and slightly sticky.
  7. Using a cookie scoop (about 1.5 tablespoons), scoop dough and roll into smooth balls. Roll each ball generously in the cinnamon-sugar coating.
  8. Place dough balls about 2 inches apart on prepared baking sheets.
  9. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft and puffy. Do not overbake.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  11. For the icing: In a medium bowl, beat softened cream cheese and 2 tablespoons butter until smooth. Gradually beat in powdered sugar and 1/2 teaspoon vanilla. Add milk, 1 tablespoon at a time, until icing is thick but pourable (like a thick ribbon).
  12. Once cookies are completely cool, drizzle icing over tops using a spoon or piping bag. Let icing set for about 15 minutes before serving.

Notes

For best texture, pat pumpkin puree dry with a paper towel if it looks watery. Cream of tartar is essential for the signature snickerdoodle tang and chewy texture. Do not overmix the dough. For thicker cookies, chill dough balls for 15-20 minutes before baking. Use light-colored baking sheets for even baking. Let cookies cool on the pan for 5 minutes before moving. Cookies can be stored in an airtight container at room temperature for up to 3 days. Freeze baked un-iced cookies for up to 3 months, or freeze dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, iced pumpkin cookies, fall cookies, pumpkin dessert, cream cheese icing cookies, snickerdoodle recipe, easy pumpkin cookies

Find it online: https://daintydine.com/cozy-iced-pumpkin-snickerdoodle-cookies-the-best-fall-treat/