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Frosted Pumpkin Snickerdoodles

Soft, chewy, and perfectly spiced pumpkin cookies topped with creamy frosting, embodying the spirit of autumn.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy, Fall
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Whisk
  • Cookie Scoop
  • Parchment Paper

Ingredients

Wet 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

Dry Ingredients

  • 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

Instructions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: In a large mixing bowl, combine the melted and cooled butter, vegetable oil, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well combined and smooth.
  • Step 3: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
  • Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Step 5: Using a cookie scoop, drop generous tablespoons of dough onto a parchment-lined baking sheet.
  • Step 6: Bake the cookies for about 10-12 minutes, or until the edges are set but the centers are still soft.
  • Step 7: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Step 8: Once cool, frost the cookies with your favorite frosting and sprinkle a little cinnamon on top.

Notes

Store in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.