This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers and then chilled overnight in the refrigerator. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

If you love low-effort desserts, this one is perfect for you! It takes as few as 20 minutes to whip up, plus a little chill time, and you don’t even need to do any baking!

It’s the perfect summer dessert that the whole family will love, and it’s fancy enough to serve at parties.

Are you in love with espresso and chocolate just as much as I am? I can’t get enough. I’ve paired them together in past desserts like these Espresso Chocolate Donuts, Espresso Chocolate Macarons, Dark Chocolate Mocha Mousse Cake, and Mocha Cheesecake.

The ice cream filling is made with a cloud-like mascarpone filling mixed with whipping cream, a little sugar, and espresso. It’s lightly sweet with a hint of coffee flavor that balances out the rich dark chocolate.

If you don’t have any mascarpone cheese on hand, it can be substituted with cream cheese, but it will yield a tangier flavor closer to cheesecake, which is still delicious!

This chocolate icebox cake is finished off with dark chocolate shavings. It gives it a fancy look, but we both know how little effort this dessert took!

I hope you enjoy making this at any time of the year, but especially on a hot summer day. It’s perfect for those chocolate cravings!

Ingredients

• heavy whipping cream
• espresso powder
• mascarpone cheese
• granulated sugar
• vanilla extract
• chocolate graham crackers
• dark chocolate bar

How to Make Chocolate Espresso Icebox Cake

Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.

Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken.

Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.

Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere).

Then place a single layer of graham crackers on top.

Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top.

You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.

When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board.

Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar, then scatter them over the top of the cake.

Slice into eight equal pieces and serve immediately. Keep leftovers covered and chilled.

How to Store

You can prepare this icebox cake up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

More Homemade Ice Cream Recipes

• Chocolate Chip Cookie Dough Ice Cream Cake
• Peanut Butter Chocolate Ice Cream Cake
• Birthday Ice Cream Cake
• Strawberry Cheesecake Ice Cream
• Blueberry Cheesecake Ice Cream

What do you think of this amazing chocolate espresso icebox cake recipe? What would you serve with a slice of this? 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 summer, friends!

Chocolate Espresso Icebox Cake Recipe

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Yield: 8 servings

Chocolate Espresso Icebox Cake

This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers then chilled overnight in the fridge. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

Prep Time 20 minutes

Cooling Time 12 hours

Total Time 12 hours 20 minutes

Ingredients

• 2 cups heavy whipping cream, cold
• 2 tablespoons espresso powder
• 16 ounces mascarpone cheese, cold
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 box chocolate graham crackers
• 1 dark chocolate bar, about 2-3 ounces

Instructions

1. Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.
2. Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken. Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.
3. Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere), then place a single layer of graham crackers on top. Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top. You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.
4. When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board. Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar then scatter them over the top of the cake. Slice into 8 equal pieces and serve immediately.
5. Keep leftovers covered and chilled. Enjoy within 3-4 days.

Notes

I used most of one 12.2-ounce box of “fresh stack's chocolate graham crackers.

The squares were the perfect size for using in an 8-inch pan without having to break them apart to fit.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

I highly recommend using an 8-inch baking pan or dish rather than a larger 9-inch one as this recipe is formulated to fill a standard 8-inch pan. If you use a 9-inch pan, you’ll have much thinner layers and will need to break the graham crackers to fit.

This dessert is best enjoyed straight from the fridge so plan accordingly. The longer it sits out at room temperature, the softer the espresso cream becomes.

If you prefer a really strong espresso flavor, increase the amount of espresso powder from 2 to 3 tablespoons total.

Ensure that both your mascarpone cheese and whipping cream are cold (i.e. straight out of the fridge). This will help them gain volume during whipping and produce a nice, thick cream.

During testing, I found that I preferred ½ cup of sugar to keep the dessert from being overly sweet, but if you prefer a sweeter flavor to balance the espresso, increase the sugar to ¾ cup total.

Is there a substitute for mascarpone cheese? In a pinch, you can use an equal amount of cream cheese, but it will yield a tangier flavor closer to cheesecake.

How far in advance can I make this icebox cake? You can make it up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 620Total Fat: 54gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 146mgSodium: 279mgCarbohydrates: 30gFiber: 1gSugar: 26gProtein: 5g

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These lemon sugar cookies with raspberry frosting are bursting with flavor! Lemon zest and juice lend a tangy citrus flavor to the soft and slightly chewy sugar cookies. Freeze-dried raspberries give the velvety frosting a vibrant, fruity flavor and color. The combination of the soft, buttery sugar cookie and lush raspberry frosting yields a delightful treat reminiscent of warm, sunny days. 

What better way to usher in Spring than with a vibrant lemon sugar cookie covered in bright pink raspberry cream cheese frosting! These cookies are the epitome of bougie cookies.

Instead of going to Crumbl let’s make some in our kitchens. Don’t worry, they’re easy to make, and your whole family will love them!

What I love about these cookies is their luscious lemon flavor contrasted with the tart raspberry flavor! You know how much I love lemon and raspberry-flavored treats! I have so many recipes on the blog like these No Bake Raspberry Lemon Cheesecake, Lemon Raspberry Bundt Cake, Lemon Raspberry Cake, Lemon Raspberry Layer Cake, and Raspberry Sweet Rolls with Lemon Glaze.

The trend right now is to make giant cookies, but if you want to, these cookies can be made smaller. I give directions for changing the baking time in the recipe card.

These sugar cookies are versatile. Not only can you make them smaller but you can also turn them into sandwich cookies. If you want to make a sandwich cookie, I suggest adding the frosting to the bottom (flat side) of a cookie and then placing the flat side of another cookie on top of the frosting, pressing gently to sandwich them together. 

Are you ready to make some Spring sugar cookies?

Ingredients

• granulated sugar
• a few lemons
• unsalted butter
• an egg
• vanilla extract
• all-purpose flour
• salt
• baking soda
• freeze-dried raspberries
• cream cheese
• powdered sugar
• milk or cream

How to Make Lemon Sugar Cookies

Preheat the oven and line a few large baking sheets with parchment paper. 

Add the granulated sugar and lemon zest to a large bowl or the bowl of a stand mixer. Rub the zest into the sugar with your fingers for about a minute to help release the fragrant oils.

Add the softened butter to the sugar and lemon zest. Beat until fluffy, about a few minutes.

Scrape down the sides, then beat in the egg, some lemon juice, and vanilla extract. 

Whisk together the flour, salt, and baking soda in a separate bowl.

With the mixer on low, slowly add the dry ingredients to the wet. Mix until just combined. The dough will be somewhat soft. 

Use a 1-ounce cookie scoop (2 tablespoons) to scoop up portions of the dough.

Carefully roll each portion of dough into a ball in your hands then place it on the parchment lined baking sheet.

Continue with the remaining dough, spacing the cookies at least 2 inches apart.

Bake until the edges are just set and the bottoms are lightly golden.

Cool the cookies on the sheet for 10 minutes before moving them to a rack to cool completely.

Once the cookies have cooled, make the frosting. Add the freeze-dried raspberries to a blender or food processor. Blend until fine and powdery. It’s okay if there are still smaller bits of raspberry remaining. 

Beat the softened cream cheese and butter together until light and fluffy, about a few minutes.

Beat in the powdered freeze-dried raspberries. With the mixer on low, beat in the powdered sugar one cup at a time, stopping once you’ve achieved a smooth and thick frosting.

Scrape down the sides and bottom of the bowl then beat in the milk.

Use a round tip to pipe the frosting onto the cookies or spread the frosting onto the cookies with a palette knife.

Garnish frosted cookies with crushed freeze-dried raspberries if desired.

How to Store

Keep leftover sugar cookies in an airtight container at room temperature. Make sure to enjoy them within 3 days. Unfrosted cookies can be frozen for up to 3 months and thawed overnight in the refrigerator.

More Spring Recipes

If Springtime has you dreaming of lemon recipes, give these a try. You won’t regret it!

• Strawberry Lemonade Cookies
• Lemon Poppy Seed Cookies
• Meyer Lemon Crinkle Cookies
• Lemon Lime Macarons
• Lemon Easter Cookies

What do you think of this amazing Spring sugar cookie recipe? What would you serve with these giant sugar 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 Spring baking, friends!

Lemon Sugar Cookie Recipe

Print

Yield: 16 large sugar cookies

Lemon Sugar Cookies with Raspberry Frosting

These soft, buttery, lemon sugar cookies with raspberry cream cheese frosting are bursting with flavor! Lemon zest and juice lend a tangy citrus flavor to the soft and slightly chewy sugar cookies. Freeze-dried raspberries give the velvety frosting a vibrant fruity flavor and color.

Prep Time 20 minutes

Cook Time 26 minutes

Additional Time 20 minutes

Total Time 1 hour 6 minutes

Ingredients

For the cookies:

Toggle ingredient group

• 1 1/4 cups granulated sugar
• 2 lemons, zested and juiced
• 1 cup (2 sticks) unsalted butter, softened
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda

For the frosting:

Toggle ingredient group

• 1 ounce freeze dried raspberries, plus extra for garnish
• 8-ounce block cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups (1 pound) powdered sugar
• 1 tablespoon milk or cream

Instructions

1. Preheat the oven to 350 degrees and line 2-3 large baking sheets with parchment paper. 
2. Add the granulated sugar and lemon zest to a large bowl or the bowl of a stand mixer. Rub the zest into the sugar with your fingers for 30-60 seconds to help release the fragrant oils. Add the softened butter to the sugar and lemon zest. Beat until fluffy, about 3 minutes. Scrape down the sides then beat in the egg, 2 tablespoons of the lemon juice, and the vanilla extract. 
3. Whisk together the flour, salt, and baking soda in a separate bowl. With the mixer on low, slowly add the dry ingredients to the wet. Mix until just combined. The dough will be somewhat soft. 
4. Use a 1-ounce cookie scoop (2 tablespoons) to scoop up portions of the dough. Carefully roll each portion of dough into a ball in your hands then place it on the parchment lined baking sheet. Continue with the remaining dough, spacing the cookies at least 2-inches apart. Bake at 350 degrees for 10-13 minutes or until the edges are just set and the bottoms are lightly golden. Cool the cookies on the sheet for 10 minutes before moving them to a rack to cool completely.
5. Once the cookies have cooled, make the frosting. Add the freeze dried raspberries to a blender or food processor. Blend until fine and powdery. It’s okay if there are still smaller bits of raspberry remaining. 
6. Beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Beat in the powdered freeze dried raspberries. With the mixer on low, beat in the powdered sugar one cup at a time, stopping once you’ve achieved a smooth and thick frosting. Scrape down the sides and bottom of the bowl then beat in the milk. Use a round tip to pipe the frosting onto the cookies or spread the frosting onto the cookies with a palette knife. Garnish frosted cookies with crushed freeze dried raspberries if desired.

Notes

• Keep leftovers in an airtight container at room temperature. Make sure to enjoy them within 3 days. Unfrosted cookies can be frozen for up to 3 months and thawed overnight in the refrigerator.

• If you’re baking more than one tray of cookies at a time, make sure to rotate the trays halfway through the baking time: switch the bottom tray to the top and rotate both trays so that the cookies that were in the back are now in the front. This will help ensure an even bake for all of the cookies. 
• Make sure to leave about 2 inches of space between each ball of cookie dough. This will give the cookies plenty of space to spread in the oven without running into one another. 
• If you don’t have a 1-ounce cookie scoop, use a tablespoon measure to portion out 2 tablespoons of the dough for each cookie before rolling and placing on the cookie sheet.
• Is there a substitute for the freeze dried raspberries? Freeze dried raspberries give the frosting its vibrant hue and sweet-tart raspberry flavor without altering the soft and creamy texture of the frosting. I do not recommend using fresh raspberries as they will add way too much moisture to the frosting and cause it to split. 
• Can I bump up the lemon flavor in the cookies? If you want a more pronounced lemon flavor in the cookies, you can rub the zest into the sugar and then allow it to sit overnight in an airtight container before proceeding with the recipe. 
• Can I make smaller cookies? Yes, you can make smaller cookies using either 1 tablespoon or 1 ½ tablespoons of dough per cookie. Since the cookies will take less time to bake, you’ll need to reduce the baking time to about 7-10 minutes total. 
• Can I make these into sandwich cookies? Of course! If you want to make a sandwich cookie, add the frosting to the bottom (flat side) of a cookie then place the flat side of another cookie on top of the frosting, pressing gently to sandwich them together. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 207mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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A luscious and creamy blood orange cheesecake infused with tangy blood orange. This cheesecake is crowned with a stunning ring of sliced blood orange and has a vanilla wafer crust.

Hey there, and welcome back, friends.

You are in for a zesty treat!

Is there anything more gorgeous than blood orange? Its vibrant colors get me every time! I always look forward to blood orange season, and I’ve made many blood orange recipes over the years like my Blood Orange Cocktail, Blood Orange Coconut Marshmallows, Blood Orange Walnut Macarons, and Blood Orange Moscow Mule.

As a baker, I’ve made a lot of cheesecakes over the years. I’m always looking for inspiration; today, I found it in blood oranges. I felt it was time to make my spin on a blood orange cheesecake.

This cheesecake’s velvety smooth texture and bright, citrusy taste will transport you to food heaven with every bite.

I used a vanilla wafer crust instead of a traditional graham cracker crust for this winter citrus cheesecake. The rich vanilla flavor compliments the citrus flavor of the cheesecake filling.

I wanted the cheesecake filling to have the right blood orange flavor, so I added plenty of zest and freshly squeezed juice. A little bit of salt in the filling brightens the citrus flavor. Then, I topped the cheesecake with a light layer of whipped cream and whipped cream swirls and slices of blood orange to turn it into a stunning masterpiece.

Ingredients

• vanilla wafers
• unsalted butter
• granulated sugar
• a blood orange
• some cream cheese
• all-purpose flour
• heavy cream
• kosher salt
• pure vanilla extract
• a few eggs
• powdered sugar

How to Make Blood Orange Cheesecake

Preheat the oven and wrap the outside of a springform pan with two foil sheets.

Using a food processor, pulse the vanilla wafer cookies. Add in the melted butter and pulse until moist. Transfer the crumbs to the prepared pan and evenly spread it. Press down on the crust with a flat bottom cup to create an even layer.

Bake the crust until lightly golden. Let cool while you prepare the filling, and reduce the oven temperature.

To make the cheesecake filling, combine the sugar and orange zest in the bowl of an electric mixer. Using your fingers, mix the zest into the sugar until fragrant, and the zest oils come out. Add in the cream cheese and, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy. Add flour, heavy cream, salt, orange juice, and extracts.

Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.

Pour the filling into a springform pan with the crust. Place the springform pan into a much larger baking pan (I like using a roasting pan).

Add hot water to the larger baking pan to reach halfway up the side of your spring-form pan. Bake for one hour or until cheesecake is set around the edges but still jiggly in the center. Then turn off the oven and leave the cheesecake for 45 minutes.

Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.

The next day, whisk together all the ingredients for the topping in a medium bowl until soft peaks form. Remove the sides from the spring-form pan and spread the whipped cream on the cheesecake. Smooth evenly. Chill for a few hours before serving.

How to Store

Store the cheesecake in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Unthaw on a plate at room temperature or in the fridge.

More Winter Citrus Recipes

• Winter Citrus Cupcakes
• Blood Orange Meringue Pie
• Blood Orange Chocolate Cupcakes
• Blood Orange Mimosa Cake
• Blood Orange Chocolate Truffle Torte

What do you think of this citrusy cheesecake recipe? What would you serve with a slice of this? 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 winter baking, friends!

Blood Orange Cheesecake Recipe

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Yield: serves 8-10

Blood Orange Cheesecake

A luscious and creamy blood orange cheesecake infused with tangy blood orange. This cheesecake is crowned with a stunning ring of sliced blood orange and has a vanilla wafer crust.

Prep Time 30 minutes

Cook Time 1 hour 55 minutes

Additional Time 8 hours

Total Time 10 hours 25 minutes

Ingredients

FOR CRUST:

Toggle ingredient group

• 2 ½ cups vanilla wafers
• 5 tablespoons unsalted butter, melted

FOR THE FILLING:

Toggle ingredient group

• 1 cup granulated sugar
• zest of one blood orange
• 24 ounces (3 packages) cream cheese, softened at room temperature
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• ¼ teaspoon kosher salt
• juice of one blood orange
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature

FOR TOPPING:

Toggle ingredient group

• 1 cup heavy cream, cold
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch springform pan with two foil sheets.
2. Using a food processor, pulse the vanilla wafer cookies. Add in the melted butter and pulse until moist.
3. Transfer the crumbs to the prepared pan and evenly spread it. Press down on the crust with a flat bottom cup to create an even layer.
4. Bake crust for 10 minutes or until lightly golden. Let cool while you prepare the filling.
5. Reduce oven temperature to 325 degrees F.
6. Combine the sugar and orange zest in the bowl of an electric mixer. Using your fingers, mix the zest into the sugar until fragrant and the zest oils come out. Add in the cream cheese and, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 -3 minutes.
7. Add flour, heavy cream, salt, orange juice, and extracts. Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.
8. Pour filling into springform pan with crust.
9. Place the springform pan into a much larger baking pan (I like using a roasting pan). Add hot water to the larger baking pan to reach halfway up the side of your spring-form pan.
10. Bake at 325 degrees F for one hour or until cheesecake is set around the edges but still jiggly in the center. Then turn off the oven and leave the cheesecake in the oven for 45 minutes.
11. Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
12. The next day, whisk together all the ingredients for the topping in a medium bowl until soft peaks form.
13. Remove the sides from the spring-form pan and spread the whipped cream on the cheesecake. Smooth evenly.
14. Chill for 1-2 hours before serving.
15. Store leftovers covered in the refrigerator.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 649Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 168mgSodium: 595mgCarbohydrates: 48gFiber: 1gSugar: 35gProtein: 19g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blood Orange Cheesecake appeared first on A Classic Twist.

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

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Yield: 11 cookies

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.

Prep Time 30 minutes

Cook Time 11 minutes

Total Time 41 minutes

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:

Toggle ingredient group

• 4 ounce of cream cheese, softened
• ¼ cup unsalted butter, room temperature
• 2 ½ cup powdered sugar

Instructions

1. Preheat the oven to 350 F and line two baking sheets with parchment paper Set aside for now.
2. 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.
3. 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.
4. Add in the whisked dry ingredients and mix on low or by hand until just combined.
5. Cover the mixing bowl with plastic wrap and chill in the refrigerator for 10 minutes.
6. Whisk the remaining ¼ cup granulated sugar and 2 teaspoons of pumpkin spice in a shallow bowl.
7. 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.
8. Place the balls of cookie dough about 2 inches apart on the prepared baking sheets.
9. 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:

1. In a clean mixing bowl, beat the cream cheese and butter until smooth.
2. 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.
3. 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.

Recommended Products

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Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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Hey there, and welcome back, friends.

You are in for a treat!

Mango Macarons

These mango macarons are filled with mango-coconut buttercream to make this a sweet tropical treat perfect for summer. 

I hope you all had a great week and an even better weekend planned. Mother’s Day is coming up and I hope you are planning something special to celebrate the moms in your life. I’m going into this special day with a batch of these mango macarons.

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This pumpkin bark recipe is sponsored by Half & Half magazine. All opinions are mine. Thank you for supporting the brands I love and who make it possible for me to continue creating recipes for you! 

Hey there, and welcome back, friends.

You are in for a fall treat!

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