Soft-Baked Pumpkin Snickerdoodle Cookies with Icing Recipe
These Soft-Baked Pumpkin Snickerdoodle Cookies with Icing are what autumn dreams are made of: pillowy, warm bites infused with real pumpkin and a gentle tumble of cozy spices, finished with a delicate drizzle of vanilla icing. Every cookie is a delicious twist on the classic snickerdoodle, elevated by the earthy sweetness of pumpkin and that oh-so-irresistible cinnamon-sugar crust. Whether you’re baking for a fall potluck, a cozy afternoon snack, or just because, these cookies will quickly become your go-to treat for savoring the season’s flavors.
Ingredients You’ll Need
The beauty of these Soft-Baked Pumpkin Snickerdoodle Cookies with Icing is in their simplicity—each ingredient plays a clear, important part in creating the perfect texture and flavor. Here’s what makes every element essential to success:
- Unsalted butter (softened): Gives the cookies their classic tender crumb and buttery richness.
- Granulated sugar: For sweetness and an irresistible crisp edge after rolling.
- Brown sugar (packed): Adds a subtle molasses note and helps keep the cookies extra moist.
- Pumpkin purée: The star ingredient—brings moisture, color, and authentic pumpkin flavor.
- Large egg yolk: Enriches the dough for even more tenderness and binding.
- Vanilla extract: Rounds out the spices with aromatic warmth.
- All-purpose flour: The backbone of structure without heaviness.
- Baking soda: Ensures the cookies rise and turn out soft, not dense.
- Cream of tartar: Essential for that signature snickerdoodle tang and chewy texture.
- Salt: Just enough to balance sweetness and enhance flavor.
- Ground cinnamon: Doubles up inside and outside the cookies for the ultimate spice experience.
- Ground nutmeg: A pinch of this classic spicy warmth makes the pumpkin sing.
- Ground ginger: Adds a gentle, zesty undertone in every bite.
- For Rolling – Granulated sugar: This coats the cookies for that signature snickerdoodle sparkle and crunch.
- For Rolling – Cinnamon: The extra layer of spice ensures every bite tastes unmistakably “snickerdoodle.”
- For the Icing – Powdered sugar: Transforms into a velvety-sweet drizzle that finishes each cookie beautifully.
- For the Icing – Milk: Helps achieve the perfect pourable consistency for drizzling.
- For the Icing – Vanilla extract: A hint of vanilla brings the icing to life.
How to Make Soft-Baked Pumpkin Snickerdoodle Cookies with Icing
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper—this helps the cookies bake evenly and saves you from any sticky mess.
Step 2: Cream Together the Wet Ingredients
In a large bowl, blend together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This step is vital; it whips air into the dough and sets the foundation for cookies that bake up delightfully soft.
Step 3: Add Pumpkin, Egg Yolk, and Vanilla
Mix in the pumpkin purée, egg yolk, and vanilla extract. The mixture might look slightly curdled at first, but keep mixing until silky-smooth. Pumpkin purée is what gives these Soft-Baked Pumpkin Snickerdoodle Cookies with Icing their special seasonal flavor and melt-in-your-mouth texture.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. These dry ingredients are your magic blend—carefully measured, they gel with the wet ingredients for cookies that are spiced just right and sensationally soft.
Step 5: Mix the Dough
Gradually add the dry ingredients to the wet mixture, stirring until a soft, slightly sticky dough forms. Don’t overwork the dough—mix until everything is just combined for the tenderest cookies.
Step 6: Prepare the Cinnamon-Sugar Coating
In a small bowl, mix together the extra granulated sugar and cinnamon for rolling. This simple step ensures every bite is lined with that snickerdoodle hug of cinnamon sweetness.
Step 7: Roll and Flatten the Dough
Scoop tablespoon-sized portions of dough and roll each into a ball. Then, coat each ball generously in the cinnamon-sugar mixture and set them on your prepared baking sheet, leaving about two inches between cookies. Gently flatten them—just a nudge—using your fingers or the bottom of a glass.
Step 8: Bake to Perfection
Bake the cookies for 10 to 12 minutes, just until the edges are set and the centers still look soft. Resist the urge to overbake; the goal with Soft-Baked Pumpkin Snickerdoodle Cookies with Icing is that dreamy, pillowy middle.
Step 9: Cool the Cookies
Let the cookies cool on the pan for five minutes before transferring to a wire rack. This quick rest helps the cookies finish setting up while staying plush inside.
Step 10: Make and Drizzle the Icing
In a small bowl, whisk together powdered sugar, milk, and vanilla extract to form a smooth, pourable icing. Drizzle generously over the cooled cookies, and allow the icing to set. The final touch brings together all the cozy flavors for a cookie you’ll never forget.
How to Serve Soft-Baked Pumpkin Snickerdoodle Cookies with Icing
Garnishes
A light sprinkle of extra cinnamon or a pinch of orange zest over the icing takes both flavor and presentation up a notch. For a truly festive touch, you can toss on a few decorative autumn sprinkles once the icing is still slightly wet—guests will love the extra pop of color.
Side Dishes
These cookies are perfect with a mug of hot apple cider, chai tea, or espresso for a cozy afternoon treat. If you’re creating a dessert spread, pair them with a fruit salad or vanilla ice cream—the Soft-Baked Pumpkin Snickerdoodle Cookies with Icing add just the right amount of spice to complement brighter flavors.
Creative Ways to Present
Try stacking them and tying with a rustic ribbon for edible gifts, or arrange the cookies in concentric circles on a platter with the icing drizzled in freestyle patterns for a fall-inspired centerpiece. Individually package them in parchment sleeves for a bake sale or party favors—the striking icing will shine through and entice everyone.
Make Ahead and Storage
Storing Leftovers
Store any leftover Soft-Baked Pumpkin Snickerdoodle Cookies with Icing in an airtight container at room temperature. They’ll stay fresh for up to three days, keeping their signature soft texture. If you’re stacking them, place a sheet of parchment between layers to keep the icing from smudging.
Freezing
These cookies freeze beautifully! Once the icing is set, arrange the cookies in a single layer on a baking sheet to flash-freeze. Then, transfer to a zip-top freezer bag or airtight container with parchment between layers. They’ll be delicious for up to two months—just thaw at room temp for a quick fall treat any time.
Reheating
If you’d like to restore a just-baked warmth, microwave a cookie for about 8 to 10 seconds. The centers will become deliciously soft again, and the icing gets a little melty—just be sure not to overdo it so the cookies stay tender.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
Stick with pure pumpkin purée for this recipe, as pumpkin pie filling has added spices and sweeteners that can throw off the balance and texture of the cookies.
What if my dough is too sticky to handle?
If your dough feels too sticky, simply pop it in the fridge for 30 minutes. This makes it much easier to roll and ensures perfectly round, easy-to-coat cookie dough balls.
Can I make these cookies gluten free?
Absolutely! Swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. Just check that your blend contains xanthan gum for structure, and be ready for slightly softer cookies.
Is it necessary to use cream of tartar?
Cream of tartar is key for getting that iconic snickerdoodle tang and chewy bite, but if you don’t have it on hand, you can still make these cookies—they just won’t have quite the same signature texture.
How do I keep the icing from running everywhere?
Make sure the cookies are fully cooled before icing, and start by drizzling a small amount—if the icing’s too thin, add a touch more powdered sugar for a thicker consistency that stays put.
Final Thoughts
If you’re searching for that cozy, crowd-pleasing cookie that magically disappears from every tray, these Soft-Baked Pumpkin Snickerdoodle Cookies with Icing won’t let you down. Whip up a batch and experience just how addictive (and delightful) homemade fall baking can be!
Print
Soft-Baked Pumpkin Snickerdoodle Cookies with Icing Recipe
- Total Time: 32 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of pumpkin spice and sugary sweetness with these soft-baked pumpkin snickerdoodle cookies topped with a delightful icing. A must-try fall dessert!
Ingredients
Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/3 cup pumpkin purée
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Icing:
- 1/2 cup powdered sugar
- 1 tablespoon milk (plus more as needed)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin purée, egg yolk, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet, mixing just until a soft dough forms.
- Prepare rolling mixture: In a small bowl, mix the rolling sugar and cinnamon. Scoop tablespoon-sized portions of dough, roll into balls, coat with cinnamon-sugar mixture, and place on the baking sheet.
- Bake: Bake for 10 to 12 minutes until edges are set but centers are soft. Cool on the pan for 5 minutes, then transfer to a wire rack.
- Prepare icing: Whisk together powdered sugar, milk, and vanilla extract. Drizzle over cooled cookies and allow to set before serving.
Notes
- Do not overbake—these cookies are meant to be soft.
- Chill the dough for 30 minutes if it’s too sticky to roll.
- Add a pinch of cloves for a deeper spice note.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
