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Best Iced Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These iced pumpkin snickerdoodle cookies are perfectly chewy with a signature crackle top and a creamy cream cheese icing. They are the ultimate fall treat that combines the best of pumpkin pie and snickerdoodle flavors.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar, plus more for rolling
  • ½ cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon, plus 2 tablespoons for rolling
  • For the Cream Cheese Icing:
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted if lumpy
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together with an electric mixer on medium speed for about 2-3 minutes until light, fluffy, and pale yellow. Scrape down the sides of the bowl.
  2. Add the wet ingredients: Add the pumpkin purée, room-temperature egg, and vanilla extract. Beat on low speed until just combined. The batter may look slightly curdled—this is normal.
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, pumpkin pie spice, and ½ teaspoon of cinnamon.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just a few streaks of flour remain. Fold the dough together with a spatula until completely combined. Do not overmix.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 3 days.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small shallow bowl, mix together 2 tablespoons of granulated sugar and 2 tablespoons of ground cinnamon.
  7. Roll the dough: Using a 1.5 tablespoon cookie scoop, scoop out a ball of chilled dough. Roll it between your palms to form a smooth ball. Roll the ball generously in the cinnamon-sugar mixture until completely coated. Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each.
  8. Bake: Bake for 10-12 minutes. The cookies should look puffy, set around the edges, and have a crackled top. The centers will look slightly soft and underdone.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire cooling rack to cool completely.
  10. Make the icing: In a small bowl, beat the softened cream cheese with a hand mixer until smooth. Add the powdered sugar and ½ teaspoon of vanilla extract. Beat on low speed until combined. Add milk, one tablespoon at a time, until the icing reaches a thick but drizzle-able consistency.
  11. Ice the cookies: Once the cookies are completely cool, drizzle the icing over the tops using a spoon or a piping bag. Let the icing set for about 15-20 minutes before serving.

Notes

Chilling the dough is crucial to prevent flat cookies. The dough will be sticky; lightly dampen your hands if needed. Do not overbake; cookies continue to set on the hot baking sheet. Icing should be thick but drizzle-able; adjust milk as needed. Cookies taste even better the next day.

Nutrition

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

Find it online: https://evabake.com/best-iced-pumpkin-snickerdoodle-cookies-easy-fall-recipe/