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Pumpkin Snickerdoodle Cookies with Maple Cream Cheese Frosting

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These soft, chewy pumpkin snickerdoodle cookies are packed with cozy fall spices and topped with a luscious maple cream cheese frosting. Perfect for autumn gatherings, bake sales, or a comforting treat any time of year.

Ingredients

Scale
  • 1 3/4 cups (215g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) light brown sugar, packed
  • 1/2 cup (122g) pure pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • For the Cinnamon Sugar Coating:
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon cinnamon
  • For the Maple Cream Cheese Frosting:
  • 2 ounces (56g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • 1/2 cup (60g) powdered sugar, sifted
  • Pinch of salt

Instructions

  1. Set out all ingredients to come to room temperature—especially butter, cream cheese, and egg yolk. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
  4. Beat in pumpkin puree, egg yolk, and vanilla extract until smooth. The mixture may look separated.
  5. Gradually add the dry mixture to the wet, mixing on low just until combined. Do not overmix. Scrape down the bowl as needed.
  6. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes (up to 2 hours). For a quick chill, freeze for 15 minutes.
  7. In a small bowl, mix granulated sugar and cinnamon for the coating.
  8. Scoop 1.5-tablespoon portions of dough, roll into balls, and coat each ball in the cinnamon sugar mixture.
  9. Arrange cookies 2 inches apart on prepared baking sheets. Bake at 350°F (175°C) for 10-12 minutes, until puffed and set at the edges but still soft in the center.
  10. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the frosting: Beat softened cream cheese and butter together until smooth. Add maple syrup and a pinch of salt; beat to combine. Gradually mix in sifted powdered sugar until creamy and spreadable.
  12. Once cookies are completely cool, spread or pipe a generous dollop of frosting on each one. Sprinkle with extra cinnamon if desired.

Notes

Chilling the dough is essential for thick, chewy cookies. Measure flour carefully for best texture. Frost only when cookies are completely cool. Store frosted cookies in the fridge for up to 5 days, or freeze unfrosted cookies for up to 2 months. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use vegan butter and cream cheese.

Nutrition

Keywords: pumpkin snickerdoodle cookies, maple cream cheese frosting, fall cookies, soft pumpkin cookies, easy pumpkin dessert, autumn baking, snickerdoodle recipe, cream cheese frosting, cinnamon cookies, pumpkin spice cookies

Find it online: https://norasfoods.com/pumpkin-snickerdoodle-cookies-recipe-easy-soft-cookies-with-maple-cream-cheese-frosting/