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–+ servings
A closeup image of frosted pumpkin cookies cut open and stacked.

Pumpkin Snickerdoodle Cookies with Cream Cheese Frosting (video)

1 hour prep + 13 minutes cook
28 cookies
The best, soft & chewy pumpkin snickerdoodle cookies with cream cheese frosting! The most delicious pumpkin cookies for fall and Thanksgiving!

Ingredients 
US Customary - Metric

For Cookie Dough:

  • 1 cup unsalted butter, softened at room temp
  • 3/4 cup white granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 large egg
  • 3/4 cup canned pumpkin puree, (low moisture)
  • 2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 3 tbsp dried milk powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp sea salt

For Sugar Coating:

  • 1/2 cup white granulated sugar
  • 1 tsp ground cinnamon

For Frosting:

  • 8 oz cream cheese, softened at room temp
  • 1 cup unsalted butter, softened at room temp
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups powdered sugar

Instructions

Preparing the Cookie Batter:

  • Place the softened butter, white sugar, and brown sugar into a large mixing bowl. Beat the butter and sugars together for 3 to 4 minutes, until light and fluffy.
  • Next, add the pumpkin puree, egg, and vanilla and mix again until the mixture is smooth.
  • Combine the dry ingredients in a separate mixing bowl: flour, baking soda, milk powder, cinnamon, nutmeg, cloves and sea salt. Stir together, then mix the dry ingredients into the batter by hand with a spatula.
  • Combine the remaining ½ cup white sugar with 1 teaspoon ground cinnamon in a small bowl.

Baking Instructions:

  • Use a large cookie scoop (3 tablespoons) to measure out the dough for each cookie. Sprinkle the dough with cinnamon sugar, then gently roll into a ball.
  • If the cookie dough is too sticky and doesn’t hold its shape, place the entire bowl of dough into the refrigerator for 30 minutes.
  • Place the cookie balls onto the lined baking sheets, using the SmartGrid lines on Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing to evenly space out the cookies for even baking. I do 6 cookies per sheet.
  • Bake the cookies at 375°F for 12-13 minutes. The outside edges of the cookies should be lightly browned, and the center will be slightly under baked.
  • After removing the cookies from the oven, use a larger round cookie cutter to reshape the edges of the cookies and flatten the tops with the bottom of a glass. Watch my video reel to see how it’s done.
  • Transfer the cookies onto a wire rack to cool completely.

Making Cream Cheese Frosting:

  • Next, prepare the cream cheese frosting. Place the softened butter into a large mixing bowl. Beat for a few minutes, until light and fluffy.
  • Next, add the cream cheese and beat together with the butter for 3 to 4 minutes, until the mixture is smooth and creamy.
  • Add vanilla extract, sea salt, and powdered sugar. Beat everything together for a few minutes, until a creamy and thick frosting forms.
  • The frosting can be spread onto the cookies with a spatula or piped using a pastry bag tipped with a medium-sized, round tip. Add the frosting to the cookies once they’re completely cooled to room temperature.
  • Sprinkle additional ground cinnamon over the top to garnish.

Nutrition

Serving: 1frosted cookie | Calories: 290kcal | Carbohydrates: 34g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 137mg | Potassium: 64mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1553IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 1mg