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Perfect Iced Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

iced pumpkin snickerdoodle cookies - featured image
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These iced pumpkin snickerdoodle cookies are soft, spiced, and just sweet enough. They’re easy enough for a weeknight bake but special enough to bring to a gathering, with a subtle pumpkin flavor and classic snickerdoodle tang.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar, divided (¾ cup for dough, ¼ cup for rolling)
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • For the cinnamon-sugar coating: ¼ cup granulated sugar mixed with 2 teaspoons ground cinnamon
  • For the icing: 1 cup (120g) powdered sugar, 2 tablespoons milk (or heavy cream), ½ teaspoon vanilla extract, pinch of cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.
  3. In a medium bowl, beat softened butter and ¾ cup granulated sugar until light and fluffy (about 2 minutes with a hand mixer on medium speed).
  4. Beat in pumpkin puree, egg, and vanilla extract until combined (mixture may look curdled).
  5. Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix. Dough will be soft and slightly sticky.
  6. In a small bowl, mix remaining ¼ cup granulated sugar with 2 teaspoons cinnamon for coating.
  7. Using a cookie scoop or hands, portion out 1.5-tablespoon-sized balls of dough. Roll each ball in cinnamon-sugar mixture until fully coated. Place 2 inches apart on prepared baking sheets.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will still look soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack. Cool completely before icing.
  10. For icing: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of cinnamon until smooth. Adjust consistency with more milk or powdered sugar as needed.
  11. Drizzle icing over cooled cookies using a spoon or piping bag. Let icing set for about 15 minutes before serving.

Notes

Do not overmix the dough to avoid tough cookies. Use room-temperature ingredients for best results. If pumpkin puree is watery, blot with a paper towel before adding. Bake one sheet at a time for even heat. Let cookies cool completely before icing to prevent melting. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin snickerdoodle cookies, iced pumpkin cookies, fall cookies, easy pumpkin recipe, snickerdoodle recipe

Find it online: https://milaspoon.com/perfect-iced-pumpkin-snickerdoodle-cookies-easy-fall-recipe/