Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing

Soft, puffy pumpkin cookies surrounded in cinnamon and sugar.  Topped with a swirl of Cinnamon Cream Cheese Icing.  These are melt-in-your-mouth Pumpkin Snickerdoodles!

Pumpkin Snickerdoodles with Cream Cheese Cinnamon Icing - SimplyGloria.com

Pumpkin is one of my most favorite ingredients when it comes to baking in the Fall.  That, and cinnamon.

But, I’ve been baking with it all during the summer.  I just haven’t shared any with you until now.  All I can say is, thank goodness they sell the cans of pumpkin all year long…and not just as a seasonal product!  I always make sure I keep a good stash.

Pumpkin is a staple in my home all year long!  I never know when the boys are going to request their favorite Pumpkin Chocolate Chip Cookies!  Or, if I’m craving them myself!  If you follow me on Pinterest, I have a full board of pumpkin inspiration!

But, these snickerdoodles are just a little bit different.  And, oh so divine!

Pumpkin Snickerdoodles - SimplyGloria.comYou could have these topped with Cinnamon Cream Cheese Icing BUT they are also delicious just by themselves.

Making these Pumpkin Snickerdoodles are very simple and easy!

You beat the butter, sugar, and brown sugar for about 3 minutes on low.  This allows it to become light and creamy.  The pumpkin already gives it a lot of moisture in this recipe.  But, you want it be be a light and fluffy cookie.  Beating the butter and sugar in this first stage does this to start off the dough’s texture.

After you’ve scraped down the sides of the bowl, add the egg and vanilla until combined.

Then, add the pumpkin and a little bit of sour cream to the mixture.  The sour cream just gives it a tad of creamy moisture to go with the pumpkin.

Pumpkin Snickerdoodles by SimplyGloria.com

In a separate medium bowl, combine your dry ingredients:  flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Whisk them all together and slowly stir into the wet ingredients.  Once you see no more flour mixture, stop mixing.  Remember, this will over mix the dough and make it tough and sometimes gummy if you keep mixing the flour in.

Refrigerate the batter for at least 30 minutes.  You may chill it up to an hour.  But, I recommend no longer than that.  This allows the dough to rest and easier to roll into balls.

Preheat your oven to 350 degrees while you start to roll out the dough into medium size balls.  I used a medium cookie scoop to make them all uniform…so they all cooked evenly and all together happily in the oven.

Roll into the cinnamon and sugar mixture and then pat the ball of dough gently with your palm after you’ve set on the pan.

Tip:  I always cover my baking sheets (or stones) with parchment paper or a baking mat to prevent the cookie from burning or sticking on the bottom.  By doing this, I have found it also allows the bottom of the cookie to cook more evenly with the rest of the cookie.

Bake for about 14 to 15 minutes.  They will finish baking when you let them cool on the baking sheet when pulled out of the oven.  Do not over bake.

While the cookies are cooling, start whipping up the Cinnamon Cream Cheese Icing.

Pumpkin Snickerdoodles with Cream Cheese Cinnamon Icing by SimplyGloria.com

Beat the softened cream cheese and vanilla for about 1 minute on medium high speed.  Alternate the heavy whipping cream and powdered sugar until the right consistency.  You may want to add more powdered sugar to make it thicker or to your liking.

Add the cinnamon and nutmeg to the icing.  You can hand frost these with a knife or by using a piping bag method.  I used the Wilton size 1M to make the fast and easy design as shown up above.  Start in the middle of the cookie with the tip and circle your way out.

Pumpkin Snickerdoodles with Cream Cheese Cinnamon Icing by SimplyGloria.com So fluffy and soft!I simply couldn’t resist taking a bite (or two) out of this cookie that was just staring at me during it’s photo shoot premier.  As you see, the texture is a little on the fluffy side, but soft and chewy like a cookie should be.

These little Pumpkin Snickerdoodles with (or without) the Cinnamon Cream Cheese Icing are sinfully delicious!  I’d love to know what you think when you take a bite of these yourself!

Enjoy, my friends!

Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing
Author: 
 

Soft, puffy pumpkin cookies surrounded in cinnamon and sugar. Topped with a swirl of Cinnamon Cream Cheese Icing. These are melt-in-your-mouth Pumpkin Snickerdoodles! Makes 2 and ½ dozen medium sized cookies. Stays fresh in a covered container for about 4 days. Cookies with icing needs to be kept in refrigerator. But, serve room temperature.
Ingredients
  • ½ cup, plus 3 tablespoons butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup, plus 2 tablespoons light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree (do not use the pumpkin pie mix puree)
  • 2 tablespoons sour cream
  • 3 cups all purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • Coating:
  • ¼ cup granulate sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • Icing:
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • ¼ cup heavy whipping cream
  • 2½ – 3½ cups powdered sugar (depending on how thick you want it)
  • 3 teaspoons cinnamon
  • ¼ teaspoon nutmeg

Instructions
  1. Beat the butter, sugar, and brown sugar for about 3 minutes on low.
  2. Scrape down the sides of the bowl. Mix in the vanilla and egg until combined.
  3. Add the pumpkin and sour cream.
  4. In a separate medium bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them all together and slowly stir into the wet ingredients.
  5. Refrigerate the batter for at least 30 minutes to an hour.
  6. Preheat oven to 350 degrees while you start to roll out the dough into medium size balls.
  7. Mix together the granulated sugar, cinnamon, and nutmeg for the coating.
  8. Roll the balls of dough into the cinnamon and sugar mixture. Pat the ball of dough gently with your palm after setting onto the pan (covered with parchment paper or a baking mat).
  9. Bake for 14 to 15 minutes. They will finish baking when you let them cool on the baking sheet when pulled out of the oven. Do not over bake.
  10. Icing:
  11. Beat the softened cream cheese and vanilla for about 1 minute on medium high speed. Alternate the heavy whipping cream and powdered sugar until the right consistency. You may want to add more powdered sugar to make it thicker or to your liking.
  12. Add the cinnamon and nutmeg to the icing. You can hand frost these with a knife or by using a piping bag method.
  13. Enjoy!

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These Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing is shared and linked up to party with {Inspired By Charm} & {Weary Chef} & {Lemons For Lulu} & {Sugar Dish Me} & {Yummy Healthy Easy}

 

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Comments

    • says

      Thank you, Kate! Something about snickerdoodles with the crunchy part of the cinnamon and sugar…and I happened to have an opened (large) can of pumpkin left over in the fridge. Hope you have a great week! (=

    • says

      Julia, you always make me smile! Snickerdoodles are rolled up (usually) something like sugar cookie dough rolled around in cinnamon and sugar, then baked. You’d really love them! And, the pumpkin ones! (=

  1. says

    Gloria, wow, these look absolutely amazing and the photos are fabulous! I use parchment paper, too, and a Silpat. It DOES make a difference, doesn’t it? Thanks for sharing your awesome cookie recipe with us – pinned and buffering! Hope you had a wonderful weekend and happy Monday!
    Cindy Eikenberg recently posted…Mr. Pumpkin Wall PlaqueMy Profile

    • says

      I always have to chuckle when I think about my last year Christmas cookie exchange party…when I send out my invites (and rules), I also give the girls some tips about baking cookies. And, one of them was about the parchment paper. One lady yelled out at the party, “It has changed my life!!!!”
      So, yes I have to agree with you on how much of a difference those little things make while we’re baking cookies and such! Thanks, Cindy!

  2. says

    Wow, I think I may need to make these cookies today for sure! They look phenomenal! Love love love snickerdoodles but with pumpkin and topped with cinnamon cream cheese frosting?? Sounds like heaven! Love the gorgeous piping too Gloria:) Pinned!

    • says

      Melinda, actually depends where you live. If you’re in the U.S., you may find it in the can usually in the baking or vegetable isle at your grocery store. Make sure it is just the plain canned pumpkin puree. There are a few brands that carry the Pumpkin Pie Mix in a can and that taste way different. Thank you for coming over to ask me! (=

  3. Julie says

    I am in the middle of making these cookies right now and they smell Amazing! Question, what is your trick for rolling out the cookies without the dough sticking to EVERYTHING? I’ve been using plastic gloves, but want to make sure I’m not doing something wrong and that the dough is actually supposed to be as sticky as it is. I did leave the dough in the fridge for at least an hour. Thanks.

    • says

      Julie, you did the right thing by putting the dough in the refrigerator for a bit. Sometimes dough can start to warm up just by the little temp in our hands… I usually drop the dough, unrolled pieces into the cinnamon and sugar first. Then I roll the dough by hand with the cinnamon and sugar mixture. The dough tends to roll a little easier with it already coated. I am actually putting up a red velvet cookie recipe up next week that I drop the dough into powdered sugar, THEN form it out in my hand. Helps prevent sticking. Hope these cookies turned out for you today! And, enjoy the rest of your day. (=

  4. Hala says

    Hello.. what if I don’t have pumpkin purée, can I leave it out and then I would have only like vanilla flavor snickerdoodles? of course I will coat them with the spices.

Trackbacks

  1. […] We had a cookie exchange at my office this year and I wanted to make a classic with a twist. So I found a recipe on Pinterest for Pumpkin Snickerdoodles with Cream Cheese Icing that did not disappoint. I usually don’t make cookies from scratch, but these were worth it. You can find the original recipe at Simply Gloria. […]

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