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Cozy Iced Pumpkin Snickerdoodle Cookies

iced pumpkin snickerdoodle cookies - featured image
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Soft-baked pumpkin cookies with a snickerdoodle twist, coated in cinnamon sugar and topped with a tangy cream cheese icing. These festive treats are perfect for the holidays.

Ingredients

Scale
  • 2 ½ cups (315g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream of Tartar
  • ½ teaspoon Salt
  • ½ cup (113g) Unsalted Butter, softened
  • ½ cup (100g) Granulated Sugar
  • ½ cup (100g) Brown Sugar, packed
  • ½ cup (120g) 100% Pure Pumpkin Puree
  • 1 large Egg, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ teaspoons Pumpkin Pie Spice
  • ½ cup (100g) Granulated Sugar (for coating)
  • 1 tablespoon Ground Cinnamon (for coating)
  • 4 oz (113g) Full-Fat Cream Cheese, softened
  • 2 tablespoons (28g) Butter, softened
  • 1 ½ cups (180g) Powdered Sugar, sifted
  • ½ teaspoon Vanilla Extract
  • 1–2 tablespoons Milk or Cream

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes with mixer).
  4. Beat in pumpkin puree, egg, and vanilla extract until just combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed or by hand until no streaks of flour remain.
  6. In a shallow bowl, mix ½ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Scoop dough into 1.5-inch balls and roll in the cinnamon sugar mixture to coat.
  8. Place dough balls on prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes until edges are set but centers are still soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. While cookies cool, beat cream cheese and 2 tablespoons butter until smooth. Add powdered sugar, vanilla, and milk, beating until creamy and spreadable.
  12. Dip the top of each cooled cookie into the icing or spread with a spatula.
  13. Place back on the rack to let the icing set for 15-20 minutes.

Notes

Ensure butter and cream cheese are softened but not melted. Use 100% pure pumpkin puree, not pie filling. Do not overbake; cookies firm up as they cool. Store in an airtight container at room temperature for up to 3 days. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, cream cheese icing, holiday baking, fall recipes, soft baked cookies, pumpkin spice

Find it online: https://twirltaste.com/cozy-iced-pumpkin-snickerdoodle-cookies-easy-holiday-treat/