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Pumpkin Spice Snickerdoodle Cookies – Best Frosted Recipe for Fall

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These pumpkin spice snickerdoodle cookies are soft, chewy, and bursting with cozy autumn spices, finished with a creamy frosting for the ultimate fall treat. Perfect for gatherings, bake sales, or enjoying with a cup of coffee on a chilly day.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour, sifted
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • For the Cinnamon-Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon pumpkin pie spice (optional)
  • For the Creamy Frosting:
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 1/4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1/2 teaspoon cinnamon or pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in pumpkin puree, egg yolk, and vanilla extract. Scrape the bowl as needed.
  5. Add the dry ingredients to the wet in two batches, mixing on low just until combined. Do not overmix.
  6. In a small bowl, mix granulated sugar, cinnamon, and pumpkin pie spice for the coating.
  7. Portion dough into 1.5-inch balls (about 35g each). Roll each ball in the cinnamon-sugar mixture to coat.
  8. Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are set but centers look soft.
  9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting: In a clean bowl, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy. Add cinnamon or pumpkin spice if desired.
  11. Once cookies are cool, spread or pipe frosting on each cookie. Sprinkle with extra cinnamon-sugar if desired.
  12. Enjoy! Let frosting set before serving or storing.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based cream cheese. Do not overbake for soft, chewy cookies. Let cookies cool fully before frosting. Unfrosted cookies freeze well for up to 2 months.

Nutrition

Keywords: pumpkin spice, snickerdoodle, cookies, fall dessert, frosted cookies, autumn baking, cream cheese frosting, easy cookies, holiday cookies, pumpkin cookies

Find it online: https://bitematrix.com/pumpkin-spice-snickerdoodle-cookies-best-frosted-recipe-for-fall/