Pumpkin Snickerdoodles
These pumpkin snickerdoodles are spiced with warm pumpkin pie spices and topped with a sweet cream cheese frosting. Pumpkin puree adds a lightly fluffy texture to the soft cookie dough.
Hey there, and welcome back, friends.
You are in for a delicious fall treat!
I can’t get enough of pumpkin this time of year, and I felt like adding it to a classic cookie. I used my Snickerdoodle recipe as the base and tinkered with it until I had the right amount of pumpkin flavor.
This is going to become my go-to cookie this season. It’s perfect for relaxing with a cup of coffee. The cream cheese frosting brings a level of decadence and makes it feel like this cookie just came from a bakery.
Who knew pumpkin and snickerdoodles belonged together? It’s a match made in pumpkin heaven. This cookie doesn’t just have canned pumpkin; it also has pumpkin pie spice. Every bite is like a taste of fall, and it makes me feel so happy. I hope you enjoy these cookies with your loved ones this fall.
Let’s get into how to make these snickerdoodle cookies.
Ingredients
- all-purpose flour
- pumpkin pie spice
- salt
- baking soda
- cream of tartar
- unsalted butter
- granulated sugar
- brown sugar
- pumpkin puree
- a large egg
- vanilla extract
- cream cheese
- powdered sugar
How to Make Pumpkin Snickerdoodles
Preheat the oven to 350 F and line two baking sheets with parchment. Set aside for now.
Whisk together the flour, some pumpkin pie spice, and the rest of the dry ingredients in a mixing bowl until well combined.
In the bowl of an electric mixer fitted with the beater attachment, cream the butter, some of the granulated sugar, and some of the brown sugar together on medium speed.
Add in the pumpkin puree, egg, and vanilla extract.
Beat until just combined.
Add in the whisked dry ingredients and mix on low or by hand until just combined.
Cover the mixing bowl with plastic wrap and chill in the refrigerator for a few minutes.
Whisk together the remaining sugar and some pumpkin spice in a shallow bowl.
Remove the cookie dough from the refrigerator and scoop out a ball of dough using a medium-sized cookie scoop, and place it in the bowl of pumpkin spice sugar. Roll the ball around, making sure it’s fully coated with the sugar mix on all sides.
Place the balls of cookie dough a few inches apart on the prepared baking sheets.
Bake until the edges are firm and the center looks baked. Move the cookies to a wire rack to cool.
To make the cream cheese frosting
In a clean mixing bowl, beat the cream cheese and butter until smooth.
Then, add in the powdered sugar and vanilla extract.
Mix on a low speed for a few seconds, or until the powdered sugar is no longer loose and then increase to a medium speed until the frosting is smooth.
Add the frosting to a piping bag fitted with a large closed-star tip and pipe on a swirl of frosting to the cooled cookies.
How to Store
Snickerdoodle cookies can be stored at room temperature in an airtight container for up to 5 days. You can also freeze them for up to 6 months. Unthaw the frozen cookies on a plate at room temperature.
More Pumpkin Cookie Recipes
- Pumpkin Oatmeal Cookies
- Pumpkin Smores Cookies
- Pumpkin Spice Latte Macarons
- Pumpkin Butterscotch Cookie Sandwiches
- Pumpkin Chocolate Chip Cookies
What do you think of this amazing pumpkin snickerdoodle recipe? What would you serve with these cookies? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy fall baking, friends!
Pumpkin Snickerdoodle Recipe
Pumpkin Snickerdoodles
These pumpkin snickerdoodles are spiced with warm pumpkin pie spices and topped with a sweet cream cheese frosting. Pumpkin puree adds a lightly fluffy texture to the soft cookie dough.
Ingredients
- 1 ¾ cups all-purpose flour
- 4 teaspoons pumpkin pie spice, divided
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar, divided
- ¾ cup brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- 4 ounce of cream cheese, softened
- ¼ cup unsalted butter, room temperature
- 2 ½ cup powdered sugar
Instructions
- Preheat the oven to 350 F and line two baking sheets with parchment paper Set aside for now.
- Whisk together the flour, 2 teaspoons of pumpkin pie spice, salt, baking soda, and cream of tartar in a mixing bowl so that the ingredients are well combined.
- In the bowl of an electric mixer fitted with the beater attachment, cream the butter, ¼ cup granulated sugar, and brown sugar together on medium speed. Add in the pumpkin puree, egg, and vanilla extract, and beat until just combined.
- Add in the whisked dry ingredients and mix on low or by hand until just combined.
- Cover the mixing bowl with plastic wrap and chill in the refrigerator for 10 minutes.
- Whisk the remaining ¼ cup granulated sugar and 2 teaspoons of pumpkin spice in a shallow bowl.
- Remove the cookie dough from the refrigerator and scoop out a ball of dough using a medium-sized cookie scoop, and place it in the bowl of pumpkin spice sugar. Roll the ball around, making sure it’s fully coated with the sugar mix on all sides.
- Place the balls of cookie dough about 2 inches apart on the prepared baking sheets.
- Bake for 11 minutes, until the edges are firm and the center looks baked. Move the cookies to a wire rack to cool.
To make the cream cheese frosting:
- In a clean mixing bowl, beat the cream cheese and butter until smooth.
- Then, add the powdered sugar and vanilla extract. Mix on a low speed for about 30 seconds, or until the powdered sugar is no longer loose, and then increase to a medium speed until the frosting is smooth.
- Add the frosting to a piping bag fitted with a large closed-star tip and pipe on a swirl of frosting to the cooled cookies.
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