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Cozy Iced Pumpkin Spice Snickerdoodle Cookies

iced pumpkin spice snickerdoodle cookies - featured image
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Soft, spiced snickerdoodle cookies with pumpkin puree and a simple maple glaze, perfect for fall gatherings or a cozy afternoon treat.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 cup powdered sugar, sifted (for glaze)
  • 2 tablespoons pure maple syrup (for glaze)
  • 1–2 tablespoons milk (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating. Set aside.
  3. In a large bowl, beat softened butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in pumpkin puree, egg, and vanilla extract until just combined.
  5. In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon.
  6. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  7. If desired, chill dough for 15-20 minutes for easier handling.
  8. Roll dough into 1.5-tablespoon balls (about walnut-sized). Roll each ball in cinnamon-sugar coating until fully coated.
  9. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and centers look slightly underdone. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  11. For glaze: whisk together sifted powdered sugar, maple syrup, vanilla extract, and 1 tablespoon milk. Add more milk a teaspoon at a time until thick but drizzle-able.
  12. Drizzle glaze over cooled cookies. Let set for 15-20 minutes before serving.

Notes

For best results, use 100% pure pumpkin puree (not pumpkin pie filling). Cream of tartar is essential for the signature snickerdoodle tang. Measure flour by spooning and leveling. Room temperature ingredients help achieve proper texture. Cookies can be stored in an airtight container at room temperature for up to 5 days; freeze unglazed baked cookies or raw dough balls for up to 3 months.

Nutrition

Keywords: pumpkin spice, snickerdoodle, cookies, fall baking, maple glaze, pumpkin cookies

Find it online: https://yumbelle.com/cozy-iced-pumpkin-spice-snickerdoodle-cookies/