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Best Iced Pumpkin Snickerdoodle Cookies Recipe

iced pumpkin snickerdoodle cookies - featured image
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Soft and chewy pumpkin snickerdoodle cookies with a cinnamon sugar coating and a creamy maple glaze. Perfect for fall gatherings, these cookies come together in about 30 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 teaspoon maple extract
  • 2–3 tablespoons milk (whole or 2%)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
  2. Cream the butter and sugar together in a large bowl using an electric mixer on medium speed for 2-3 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  3. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined and smooth.
  4. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Prepare the cinnamon sugar coating by whisking together the 1/4 cup granulated sugar and 2 tablespoons ground cinnamon in a small shallow bowl.
  7. Scoop portions of dough using a cookie scoop (about 1.5 tablespoons each) and roll them into smooth balls between your palms.
  8. Roll each dough ball in the cinnamon sugar mixture, coating it completely. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and lightly golden but the centers still look slightly soft and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  11. While the cookies cool, make the maple glaze by whisking together the sifted powdered sugar, maple extract, milk, and pinch of salt in a small bowl. Start with 2 tablespoons of milk and add more, one teaspoon at a time, until you reach a thick but drizzle-able consistency.
  12. Once the cookies are completely cool, drizzle the glaze over the tops using a spoon or a piping bag with the tip snipped off. Let the glaze set for about 15-20 minutes before serving or storing.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tangy flavor and soft texture. Watch your baking time carefully; pull cookies out when edges are set but centers still look slightly underdone. Room temperature ingredients matter for even mixing. Use a cookie scoop for uniform sizes. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter sticks and oat or almond milk in the glaze.

Nutrition

Keywords: pumpkin snickerdoodle cookies, iced pumpkin cookies, fall cookies, pumpkin dessert, snickerdoodle recipe

Find it online: https://tablemira.com/best-iced-pumpkin-snickerdoodle-cookies-recipe/