Pumpkin Snickerdoodle Cookies with Cream Cheese Frosting
Delightful Pumpkin Snickerdoodle Cookies topped with creamy frosting, combining warm spices and pumpkin for a cozy treat.
Ingredients
For the cookies
- 1 cup butter, softened Make sure butter is softened but not melted
- 1 cup sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3.5 cups all-purpose flour Level off flour when measuring
- 2 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon For rolling: 1 tbsp cinnamon mixed with sugar
- 0.5 tsp nutmeg
- 0.5 cup sugar (for rolling)
- 1 tbsp cinnamon (for rolling)
For the cream cheese frosting
- 8 oz cream cheese, softened Alternatively, use a blend of yogurt and whipped cream if short on cream cheese.
- 0.5 cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter, sugar, and brown sugar until light and fluffy. Add the pumpkin puree and eggs, mixing until well-combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- In a small bowl, combine the sugar and cinnamon for rolling.
Baking
- Roll the cookie dough into small balls, about 1-2 inches in diameter, using the sugar and cinnamon mixture.
- Place the rolled balls on a parchment-lined baking sheet, spaced apart.
- Bake for 10-12 minutes, ensuring cookies look slightly underbaked in the center.
- Once done, let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Frosting
- For the cream cheese frosting, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing thoroughly. Then add the vanilla extract.
- Once cookies have cooled, generously spread the cream cheese frosting on top of each cookie.
Notes
Store cookies in an airtight container at room temperature for a few days or refrigerate for up to a week. For freezing, layer them in an airtight container separated by parchment paper for up to three months.