Go Back
Print Recipe

Frosted Pumpkin Snickerdoodles

Delicious soft and chewy cookies with pumpkin and warm spices, topped with a creamy frosting.
Prep Time15 minutes
Cook Time12 minutes
Total Time1 minute
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy, Fall
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Whisk
  • Spatula

Ingredients

Wet Ingredients

  • ½ cup unsalted butter, melted and cooled
  • ½ cup vegetable oil
  • 1 ¾ 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

Frosting Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (or more as needed for consistency)

Instructions

  • Step 1: In a large mixing bowl, combine the melted and cooled butter with the vegetable oil. Whisk in the pumpkin puree, granulated sugar, and brown sugar until smooth. Next, add the eggs and vanilla extract, mixing well to incorporate all the wet ingredients.
  • Step 2: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few flour streaks are perfectly fine.
  • Step 3: Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. Chilling the dough helps the cookies maintain their shape and enhances their flavor.
  • Step 4: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Step 5: Once the dough has chilled, scoop out about 2 tablespoons of dough and roll it into a ball. Place the cookie balls onto the prepared baking sheet, spacing them about 2 inches apart.
  • Step 6: Bake the cookies for 10-12 minutes or until the edges are set but the centers are still soft. They will continue to cook on the baking sheet after being removed from the oven, so make sure not to overbake them.
  • Step 7: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Step 8: In a medium bowl, beat together the softened butter, cream cheese, and vanilla extract until smooth. Gradually add the powdered sugar, mixing until well incorporated. Add milk one tablespoon at a time until you reach your desired frosting consistency.
  • Step 9: Once the cookies are completely cooled, spread the frosting over the tops using a spatula or a piping bag for a more decorative touch. Enjoy your Frosted Pumpkin Snickerdoodles!

Notes

For the best flavor, use pure pumpkin puree and not the spiced pie filling. Chilling the dough is essential for achieving that perfect texture; don’t skip this step! If you prefer a thicker frosting, reduce the amount of milk added. Store any leftover cookies in an airtight container to keep them fresh for longer.