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Chewy Iced Pumpkin Spice Snickerdoodle Cookies

Chewy Iced Pumpkin Spice Snickerdoodle Cookies - featured image
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Soft, chewy pumpkin spice snickerdoodle cookies with a tangy cream cheese glaze. These easy 5-ingredient style cookies are perfect for fall gatherings and require no fancy equipment.

Ingredients

Scale
  • 2 ½ cups (315g) All-Purpose Flour
  • ½ cup (120g) Pumpkin Puree (canned, not pie filling)
  • ½ cup (115g) Unsalted Butter, softened
  • ½ cup (100g) Granulated Sugar
  • ½ cup (100g) Brown Sugar, packed
  • 1 large Egg, room temperature
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 tablespoon Cinnamon (for rolling)
  • ¼ cup (50g) Granulated Sugar (for rolling)
  • 2 ounces (55g) Cream Cheese, softened (for icing)
  • 2 tablespoons Butter, softened (for icing)
  • 1 cup (120g) Powdered Sugar, sifted (for icing)
  • 1–2 teaspoons Milk (for icing)
  • ½ teaspoon Pumpkin Pie Spice (for dusting)

Instructions

  1. Cream the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy (2-3 minutes).
  2. Beat in the egg and pumpkin puree until fully combined and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
  5. Chill the dough in the refrigerator for 15-30 minutes to firm up the fats.
  6. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. Mix the 1 tablespoon cinnamon with the ¼ cup granulated sugar for rolling.
  8. Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon-sugar mixture. Place on baking sheets 2 inches apart.
  9. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. While cookies cool, beat the cream cheese and butter until smooth. Add powdered sugar and pumpkin pie spice, then mix in milk one teaspoon at a time until drizzle-able.
  12. Drizzle or spread icing over cooled cookies and sprinkle with extra pumpkin spice for garnish.

Notes

Ensure butter and cream cheese are softened but not melted. Chill dough to prevent spreading. Do not overbake as cookies continue to cook on the hot pan. Cookies are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, cream cheese icing, easy cookies, pumpkin spice, chewy cookies

Find it online: https://zestynora.com/chewy-iced-pumpkin-spice-snickerdoodle-cookies-easy-5-ingredient-recipe/