FROSTED Pumpkin Snickerdoodles

There’s something magical about the flavor of pumpkin in the fall, and these frosted pumpkin snickerdoodles wrap you in a cozy hug of autumn warmth. Soft, chewy, and perfectly spiced, these cookies are not only delicious but also serve as a delightful treat that embodies the spirit of the season. The creamy frosting adds a touch of decadence and makes these cookies even more irresistible. Let’s dive into this scrumptious recipe that balances the warm and comforting flavors of pumpkin with the classic snickerdoodle essence.

Why This Recipe Is a Must-Try

Imagine your kitchen filled with the warm, sweet scents of cinnamon and nutmeg as these cookies bake. Not only are frosted pumpkin snickerdoodles a treat for the taste buds, but they’re also an experience for the senses. The combination of pumpkin and spices creates a flavor profile that’s perfect for any autumn gathering or simply to enjoy with your favorite hot beverage. Plus, they’re easy to make and sure to impress your family and friends!

Ingredients

To create these delightful cookies, you’ll need the following ingredients:

• ½ cup unsalted butter, melted and cooled
• ½ cup vegetable oil
• 1.3 cup pumpkin puree (not pumpkin pie filling)
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 large eggs
• 3 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger

How To Make FROSTED Pumpkin Snickerdoodles

Prepare to embark on a baking journey!

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and come out perfectly golden.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the melted and cooled butter, vegetable oil, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Use a whisk to mix everything until well combined and smooth.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. This mixture will bring all the flavors together and provide structure to your cookies.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.

Step 5: Scoop and Roll

Using a cookie scoop, drop generous tablespoons of dough onto a parchment-lined baking sheet. For an extra touch, roll the dough balls into cinnamon-sugar before placing them on the baking sheet.

Step 6: Bake

Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are set but the centers are still soft. Don’t worry; they will firm up as they cool!

Step 7: Let Them Cool

Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 8: Frost the Cookies

Once the cookies are cool, it’s time to frost them! You can use your favorite frosting recipe or a simple cream cheese frosting to elevate these cookies even further. Spread the frosting on each cookie, and for an extra special touch, sprinkle a little cinnamon on top.

Expert Tips

• Make sure your butter is cooled to prevent it from cooking the eggs in the mixture.
• Use a cookie scoop for uniform-sized cookies that bake evenly.
• Don’t overbake your cookies; they should be soft in the center as they will continue to set while cooling.
• If you can, let the cookies sit for a day; the flavors will deepen, and they will become even more delicious!

Variations and Customizations

• Add chocolate chips for a delightful chocolate-pumpkin combination.
• Incorporate nuts like pecans or walnuts for added crunch.
• Swirl in a little caramel sauce for a sweet surprise.
• Experiment with different spices; try cardamom or allspice for a unique twist.

How to Store Leftovers

Store your frosted pumpkin snickerdoodles in an airtight container at room temperature for up to 5 days. If you want to keep them fresher for longer, place them in the fridge for up to a week. These cookies can also be frozen; just ensure they are properly wrapped. Simply thaw at room temperature when you’re ready to enjoy them again!

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices, which can alter the flavor and texture of your cookies. Stick to plain pumpkin puree for the best results.

How do I ensure my cookies are soft and chewy?

Key factors are not overbaking and using room temperature ingredients. Letting the dough rest can also help retain moisture.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend, and make sure all other ingredients are gluten-free.

What should I do if I don’t have all the spices?

If you’re missing a specific spice, you can create a warm spice blend using cinnamon and a bit of vanilla. Alternatively, you can skip the missing spice—these cookies will still be delicious!

Conclusion

These frosted pumpkin snickerdoodles are more than just cookies; they’re a celebration of the fall season in your kitchen. The softness of the cookie combined with the creamy frosting makes for a delightful treat that everyone will love. Whether you’re baking for a special occasion or simply treating yourself, this recipe is sure to become a favorite. Dust off your apron, gather your ingredients, and prepare to enjoy the delightful flavors of fall with every bite! Happy baking!