Make a deliciously spiced pumpkin cookie that tastes like a warm hug with this Frosted Pumpkin Snickerdoodle recipe. They fly off the plate!
Pumpkin Snickerdoodles with cream cheese frosting will bring you all the flavors of fall with an easy light cookie recipe. These delicious pumpkin cookies bake up tender and soft, full of spicey fall flavor and a moist crumb, and the cream cheese frosting has an option to add a touch of warm spices as well to polish off the decadent dessert.
You will love Frosted Pumpkin Snickerdoodles because
- They are easy to make. Just whip up the batter, roll into balls, dip in cinnamon sugar and bake.
- The frosting on these cookies is SO good, but the cookies themselves are just as delicious without frosting. So serve them how you like.
- They have your favorite fall dessert flavors in a tasty cookie. And who doesn’t love cookies?!
Other Recipes to Serve with Frosted Pumpkin Snickerdoodles
- Drunken Pumpkin Mocha – this smooth and creamy boozy drink will complement the warm tones of this cookie perfectly.
- Ginger Apple Fizz – A fresh and crisp fall flavor in a delicious drink will lighten up the depth of flavors with the cookies and make a great afternoon pick-me-up.
Ingredients for Frosted Pumpkin Snickerdoodles
Dry Ingredients: You will be using all-purpose flour, white granulated sugar, brown sugar, baking powder, and baking soda. Along with the usual pumpkin pie spices like cinnamon, nutmeg, cloves, and ginger.
Wet Ingredients: These are simple – butter, vegetable oil, pumpkin puree (DO NOT use pumpkin pie filling), eggs, and vanilla. Pumpkin pie filling is already spiced and slightly sweetened. The combination of spiced filling and spices will overpower the cookies.
Coating: These cookies get rolled in a combination of sugar, cinnamon, and cloves and it’s SO good!
Frosting: This simple cream cheese frosting pairs beautifully with these cookies! It’s silky smooth and delicious on all kinds of fall desserts.
How to Make Frosted Pumpkin Snickerdoodles
STEP ONE: Mix together the wet ingredients in a large mixing bowl until smooth.
STEP TWO: In another mixing bowl, stir together the dry ingredients. Then add the dry ingredients to the wet ingredients and mix until a dough forms. Chill for 1 hour.
STEP THREE: Preheat your oven and mix together the coating ingredients in a small bowl. Roll the dough into balls and then roll in the cinnamon sugar coating.
STEP FIVE: While the cookies cool prepare the frosting. Once the cookies are room temperature, spread frosting on top of each one. Then try not to each half a batch right then.
Tips for Success
- Cookies can be made into sandwiches using the frosting between two cookies instead of on top of one cookie.
- Chilling the dough is absolutely necessary to keep the nice round shape and the coating to stay put.
- If you don’t want to have powerful spice flavor leave it out of the frosting and the coating and only use it in the cookies.
- You can freeze the cookies without frosting for up to three months in an air-tight container, then allow to thaw and frost when serving.
Do I need to refrigerate the cookies once finished?
You can store these cookies with the frosting at room temperature for up to five days, when you make frosting using cream cheese and butter the sugar stabilizes the dairy and it will not spoil at room temp, just make sure they don’t melt if you keep your kitchen warm.
What is a snickerdoodle?
A snickerdoodle is traditionally a sugar cookie rolled in cinnamon sugar before baking, it is usually a light and soft cookie full of flavor and tender crumbs.
Other cookie recipes to enjoy:
- Eggnog Cookies
- Molasses Sugar Cookies
- Carrot Cake Cookies
- Red Velvet Cookies
- Pumpkin Butterscotch Cookies
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup vegetable oil
- 1.3 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs
- 3 teaspoons vanilla
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- In a large bowl, combine butter, oil, pumpkin, sugars, vanilla, and eggs until fully incorporated.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Add the dry ingredients into the wet and mix with a rubber spatula, making sure to not overmix.
- Refrigerate the dough for one hour.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, stir together the coating ingredients until fully combined.
- Using a medium cookie scoop (about 1.5 tablespoons), scoop and roll the dough into balls. Roll the balls evenly in the sugar and spice mixture, then place on the prepared baking sheet.
- Bake for 10-12 minutes or until fully cooked. The tops should spring back slightly when touched.
- To make the frosting, cream the butter and cream cheese in a stand mixer with a paddle attachment. Whipping until smooth.
- Add the powdered sugar a cup at a time, then add the cinnamon, nutmeg, and heavy cream and whip until smooth and silky.
- Once cookies are cooled, frost evenly with the frosting.