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Best Easy Iced Pumpkin Snickerdoodle Cookies for Fall

iced pumpkin snickerdoodle cookies - featured image
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These iced pumpkin snickerdoodle cookies are soft, chewy, and packed with warm fall spices. No chilling required, they come together in under 30 minutes for a quick and delicious treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180g) canned pumpkin puree
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 cup (120g) powdered sugar (for icing)
  • 2 tablespoons milk (for icing)
  • ½ teaspoon vanilla extract (for icing)
  • Pinch of cinnamon (for icing, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Beat in egg and vanilla extract until combined. Add pumpkin puree and mix on low until just incorporated.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low until just combined. Do not overmix.
  6. In a small bowl, whisk together ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough into balls. Roll each ball in the cinnamon sugar mixture to coat. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and crackled with set edges and soft centers.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely (about 20 minutes).
  10. For the icing: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of cinnamon until thick but drizzle-able.
  11. Drizzle icing over cooled cookies. Let icing set for about 30 minutes before stacking or serving.

Notes

No chilling required. For thicker cookies, chill scooped dough balls for 20 minutes before baking. Dough can be refrigerated for up to 48 hours. Freeze un-iced baked cookies for up to 3 months. Icing does not freeze well.

Nutrition

Keywords: pumpkin snickerdoodle cookies, iced pumpkin cookies, fall cookies, easy pumpkin cookies, no chill cookies

Find it online: https://flurpchef.com/best-easy-iced-pumpkin-snickerdoodle-cookies-for-fall/