Description
Enjoy soft and pillowy Pumpkin Snickerdoodle Cookies, coated in cinnamon-sugar and topped with luscious cream cheese frosting, perfect for fall gatherings.
Ingredients
Scale
- 1 cup unsalted butter (softened at room temp)
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar (packed)
- 1 large egg
- 3/4 cup canned pumpkin puree (low moisture)
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 3 tbsp dried milk powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp sea salt
- 1/2 cup white granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- 8 oz cream cheese (softened at room temp)
- 1 cup unsalted butter (softened at room temp, for frosting)
- 1 tsp vanilla extract (for frosting)
- 1/4 tsp sea salt (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat the oven to 375°F (190°C).
- Line two large baking sheets with parchment paper.
- In a mixing bowl, cream together the butter, white sugar, and light brown sugar until light and fluffy.
- Add the egg, pumpkin puree, and vanilla extract, mixing until combined.
- In another bowl, whisk together the flour, baking soda, dried milk powder, cinnamon, nutmeg, cloves, and sea salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Scoop tablespoons of dough, roll into balls, and coat in a sugar and cinnamon mixture.
- Place the balls on prepared baking sheets, spacing them at least two inches apart.
- Bake for 10–12 minutes, until edges are firm and centers are slightly soft.
- Allow to cool on baking sheets for a few minutes before transferring to wire racks.
- For frosting, beat together cream cheese and butter until creamy, then mix in powdered sugar, vanilla, and sea salt.
- Spread or pipe frosting over cooled cookies.
Notes
Use fresh pumpkin puree and ensure all ingredients are at room temperature for best results. Customize by adding chocolate chips or nuts as desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg