Pumpkin Snickerdoodle Cookies With Cream Cheese Frosting
41 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
Soft, chewy, and rolled in cinnamon sugar for that snickerdoodle crackle, these pumpkin cookies get a tangy cream cheese frosting and a whisper of maple, so every bite hits warm spice, sweet, and silky.
They are clutch for fall baking, cookie swaps, and Thanksgiving platters, and thanks to pumpkin puree they stay tender and taste like your favorite pumpkin spice latte, only better.
Ingredients (24 servings)
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Ingredients for the Cookies:
- ¾ cup unsalted butter unsalted butter 6 oz
- ¾ cup light brown sugar, packed light brown sugar 5.15 oz
- ½ cup granulated sugar granulated sugar
- ½ cup pure pumpkin purée pure pumpkin purée 4.31 oz
- 1 large egg yolk large egg 1 ct (for large egg yolk)
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ¼ tsp maple extract maple extract 0.04 fl oz
- 1¾ cups all-purpose flour all-purpose flour 0.48 lb
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp cream of tartar cream of tartar 0.05 oz
- ½ tsp salt salt
- 1½ tsp pumpkin pie spice pumpkin pie spice 0.09 oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
Ingredients for the Cinnamon Sugar Coating:
- ¼ cup granulated sugar granulated sugar
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
Ingredients for the Frosting:
- 4 oz cream cheese, softened cream cheese 4 oz
- 2 Tbsp unsalted butter, softened unsalted butter 1 oz
- 1½ cups powdered sugar powdered sugar 6.61 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 2 tsp whole milk (if needed, to adjust consistency) whole milk 0.33 fl oz
How to Make Pumpkin Snickerdoodle Cookies With Cream Cheese Frosting
-
Preheat and pan prep
Heat oven to 350 F and line two baking sheets with parchment or silicone mats for clean release and even browning.
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Dry the pumpkin puree
Spread the pumpkin on a double layer of paper towels and blot until it looks thick and paste-like, then measure 1/2 cup after blotting.
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Cream butter and sugars
Beat the butter, brown sugar, and granulated sugar on medium speed until very light and fluffy, about 2 to 3 minutes, scraping the bowl once.
-
Add wet ingredients
Beat in the egg yolk, vanilla, and maple extract until smooth and fully combined.
Mix in the blotted pumpkin until the mixture is silky and homogenous.
-
Combine dry ingredients
Whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon until no streaks remain.
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Make the dough
Add the dry ingredients to the wet and mix on low just until no dry flour remains, leaving the dough soft and slightly sticky.
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Chill to firm
Cover and refrigerate the dough for 30 to 45 minutes so it scoops cleanly and bakes chewy instead of cakey.
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Mix cinnamon sugar
Stir together 1/4 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl for coating.
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Scoop, roll, and flatten
Scoop 2 tablespoon portions, roll into balls, coat generously in cinnamon sugar, and space 2 inches apart on the sheets.
Gently press each ball to about 1/2 inch thick to encourage spread and those classic crackles.
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Bake
Bake one sheet at a time for 10 to 12 minutes until edges are set, centers look puffy, and surfaces are crackly with no wet sheen.
Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
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Make the frosting
Beat the cream cheese and butter until completely smooth with no lumps.
Gradually beat in powdered sugar and vanilla until fluffy, adding milk 1 teaspoon at a time only if needed for a smooth, spreadable texture.
-
Frost and finish
Frost fully cooled cookies and, if you like, dust lightly with a pinch of cinnamon sugar for sparkle.
Refrigerate frosted cookies for 20 minutes to set the swirl cleanly.
Substitutions
- Cream of tartar -> baking powder + a touch of acid
- Use 1 teaspoon baking powder in place of the 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar, and add 1/2 teaspoon lemon juice or white vinegar with the wet ingredients for that signature snickerdoodle tang.
- Maple extract -> real maple syrup
- Swap in 1 tablespoon pure maple syrup and add 1 tablespoon flour or blot the pumpkin a bit drier so the dough stays chewy, giving a softer maple warmth without throwing off the structure.
- All-purpose flour -> 1:1 gluten-free flour blend
- Use a quality cup-for-cup gluten-free flour that includes xanthan gum so the cookies hold shape and stay tender, and check doneness a minute early since GF blends can brown faster.
Tips
- Blot the pumpkin like you mean it
- Pumpkin is mostly water, so drying it concentrates flavor and keeps the cookies chewy instead of cakey.
- Chill time is flavor time
- A short chill hydrates the flour and firms the butter so the cookies spread just right and the spice blooms.
- Flatten before baking
- Pumpkin dough does not spread as much as classic snickerdoodles, so a gentle pre-press gives you that perfect crackly top.
- Use a #30 scoop for uniform cookies
- Consistent portions mean even baking and prettier frosting swirls when you line them up on a platter.
- Beat frosting until glossy
- Well-aerated cream cheese frosting pipes cleaner, tastes lighter, and sets up with a smooth shine.
- Store smart
- Frosted cookies should be refrigerated in a single layer in a sealed glass container and brought to room temp for 15 minutes before serving for the best texture.
Nutrition Facts *
| Energy | 221 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 9 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my cookies cakey instead of chewy?
- Too much moisture or flour causes cakiness, so blot the pumpkin thoroughly, measure flour by weight or spoon and level, and do not overmix once the flour is added.
- My cookies did not spread and stayed puffy, what happened?
- The dough was likely too cold or too dry, so let it warm 5 minutes, press the balls to 1/2 inch thick, and avoid packing the flour.
- Can I make the dough ahead or freeze it?
- Yes, scoop and roll in cinnamon sugar, freeze on a sheet until firm, then bag for up to 2 months and bake from frozen adding 1 to 2 minutes.
- Is it safe to leave frosted cookies at room temperature?
- Cream cheese frosting needs refrigeration after 2 hours, so store chilled up to 4 days and serve slightly softened.
- How do I boost the pumpkin spice flavor without making the dough wetter?
- Toast the spices in a dry skillet for 30 seconds until fragrant and add a pinch more cinnamon or pumpkin pie spice instead of adding extra pumpkin.
- Can I skip the frosting?
- Absolutely, and for extra oomph give the dough balls a double roll in cinnamon sugar and add a sprinkle right after baking while warm.
Serving Suggestions
Cold milk or hot chai makes these cookies sing, and a drizzle of warm maple caramel turns them into a full-on dessert moment.
Chopped toasted pecans or crushed gingersnaps on the frosting add crunch that plays beautifully with the soft chew and spice.
More pairings:
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