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Easy Iced Pumpkin Snickerdoodle Cookies

Iced Pumpkin Snickerdoodle Cookies - featured image
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Soft, chewy pumpkin cookies with a tangy cream cheese icing and cinnamon-sugar coating. These festive treats are perfect for Halloween and come together quickly with simple pantry ingredients.

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 4 oz full-fat cream cheese, softened
  • 1 cup canned pumpkin puree (100% pure)
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup confectioners’ sugar (powdered sugar), sifted
  • 2 oz additional cream cheese, softened
  • 1–2 tbsp milk or half-and-half
  • 1 tsp ground cinnamon (for coating)
  • 1/4 cup granulated sugar (for coating)
  • White sprinkles (optional)

Instructions

  1. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and cream cheese together until light and fluffy (2-3 minutes).
  2. Add the pumpkin puree and vanilla extract; mix until just combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Slowly add the dry ingredients to the wet ingredients and mix on low speed until a soft dough forms.
  5. Cover the dough and refrigerate for at least 30 minutes to firm up.
  6. While the dough chills, make the icing by beating the additional cream cheese until smooth. Add sifted confectioners’ sugar and beat until combined. Add milk one teaspoon at a time until a drizzling consistency is reached.
  7. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Roll the chilled dough into 1-inch balls. Mix the remaining granulated sugar and cinnamon in a small bowl and roll each ball in the mixture to coat.
  9. Place cookies on the baking sheet, 2 inches apart.
  10. Bake for 12-15 minutes until soft and slightly puffed. Edges may be faintly golden.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  12. Once completely cool, spoon or pipe the icing onto the center of each cookie and spread gently toward the edges.
  13. Add sprinkles immediately if using. Let icing set for at least 30 minutes before serving.

Notes

It is crucial to let the cookies cool completely before icing to prevent the icing from sliding off. If the dough is too wet, add a tablespoon of flour. If the icing is too thin, add more powdered sugar; if too thick, add more milk. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, Halloween treats, no-bake icing, cream cheese glaze, fall baking, easy cookies

Find it online: https://lirafood.com/easy-iced-pumpkin-snickerdoodle-cookies-10-min-no-bake-halloween-treat/