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 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!
You 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.
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.
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.
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!
- 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
- Beat the butter, sugar, and brown sugar for about 3 minutes on low.
- Scrape down the sides of the bowl. Mix in the vanilla and egg until combined.
- Add the pumpkin and sour cream.
- 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.
- Refrigerate the batter for at least 30 minutes to an hour.
- Preheat oven to 350 degrees while you start to roll out the dough into medium size balls.
- Mix together the granulated sugar, cinnamon, and nutmeg for the coating.
- 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).
- 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.
- Icing:
- 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.
- 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}
Love these cookies! And I love that table your photographed on. Your photographs get me every time!
Paula recently posted…Bushwacker Cocktail
Awww…Paula, you just made my whole night!! Thank you!
Oh these look SOOOO good! And your piping is beautiful!
Julianne @ Beyond Frosting recently posted…Gooey Pumpkin Pie Bars
Thank you, Julianne! It’s just easier than spreading the frosting …I always seem to make a huge mess that way! (=
These look so good! Would love to make them soon!
Norma | Allspice and Nutmeg recently posted…Semolina Cake {Hareeseh, Basbousa, Namoura}
Thank you, Norma! You would love these. (=
Wow..I love the way you described them. The look amazing! We do not get canned pumpkin here and I have found myself wishing that we did quite a few times. Nevertheless, I will use frozen pumpkin to make these. Pinning!
Sugar et al recently posted…Raspberry Meringue Mille-feuille
Sonali, I actually wondered if you’d have canned pumpkin over there. I will SO ship you some…serious! (=
I love snickerdoodles, but pumpkin snickerdoodles?! Genius!! And they’re so pretty! Seriously loving these cookies!!
Kate recently posted…Hot Chocolate Cake
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! (=
These are gorgeous Gloria! I love the idea of incorporating pumpkin in Snickerdoodles. YUM and pinning! 🙂
Anne ~ Uni Homemaker recently posted…Chicken and Black Bean Chili
Thanks, Anne! You’d for sure love how the pumpkin gives these a great texture. Hope you had a great weekend!
I don’t even know what Snickerdoodles are, but these look so damn pretty I can’t decide whether I want to just gaze at them all day or eat them. Ok, who am I kidding…definitely eat them!!
Julia @ hungryandconfused recently posted…Sweet Potato Hash Browns Skillet Breakfast
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! (=
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 Plaque
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!
Oh my gosh, these are like sweet little pumpkin pillows! I love them and I do believe I NEED that icing! Another gorgeous recipe Gloria.
tanya recently posted…{No More} Manic Monday Meal Plan
Thank you, Tanya! I could eat the icing by itself…and I always do! (=
My boys would totally request these delicious looking cookies too! They’re so pretty too. Don’t you just love pumpkin?! I just bought a whole case at the grocery store….that’s normal, right?!!
tahnycooks recently posted…Grilled Coleslaw Thai Style Hotdog
Of course, it’s normal Tahny! With the Costco big ones that come in a three pack…I bought 4 packs! And, that is so normal!! (=
Holy crap those snickerdoodles look incredible! Then you top it with cinnamon cream cheese icing?! Down right Drool-tastic (I just made up that word). Hope you had a great weekend!
Happy Valley Chow recently posted…Meatball Hoagie
I love that word, Eric! (LOL) Thank you! (=
Oh goodness Gloria, look at these snickerdoodles – I think going the pumpkin way is the best! I cannot wait to enjoy these!
Thanks, Pamela!
Holy Cow! These looks delicious. I want to lick the frosting right off of those cookies! Beautiful pictures as well! Totally pinning these and headed over to check out your pumpkin board asap! 🙂
YOu’re so sweet, Krista! xo
These cookies look fabulous! And love the added touch of the frosting on top!
Nancy, you’d love the frosting!…and these cookies! (=
These are so pretty, Gloria! I love the icing on top. I need to practice so I can do icing like that! 🙂 Pinned!
Julie @ This Gal Cooks recently posted…Marvelous Mondays Link Party 65
Julie, super easy to frost them like this. (You could so do this technique!) So much easier than frosting with a knife or a spoon…and less messy!
Yummy!!! Can’t wait to give this a try!
Mommy on Demand recently posted…Rumbi Teriyaki Rice Bowl
Thank you!!
OMG Gloria….those look amazing!! I love the rose frosting on top….so awesome….you’re awesome!! 🙂
Lisa @ Cooking with Curls recently posted…Best of the Weekend {23}
I think I love frosting on anything…especially straight out of the bowl! Thanks, Lisa!
These surely look perfectly autumn-like cookies! Yum!!! 🙂
Stopping by from Show Saturday Link Party!!!
Lea @ Lea’s Cooking recently posted…Cream Cheese Tuna Spread
Thanks for stopping by with you sweet words, Lea! (=
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!
You are so sweet, Kelly!! You’ll love how moist and yummy these are…I might have to make them again later this week myself. (=
Gloria recently posted…Funfetti Bugles
Where can I find pumpkin puree?
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! (=
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.
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. (=
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.
You may use applesauce to replace the pumpkin puree. 🙂