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Best Iced Pumpkin Snickerdoodle Cookies (Easy Fall Recipe)

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Soft, spiced pumpkin snickerdoodle cookies finished with a simple maple icing. This easy fall recipe turns skeptics into believers with its pillowy texture and warm, comforting flavor.

Ingredients

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  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • 1 cup (120g) powdered sugar (for icing)
  • 2 tablespoons pure maple syrup (for icing)
  • 1 tablespoon milk (for icing, plus more if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a small, shallow bowl, whisk together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon for the coating. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. In a stand mixer with paddle attachment or using a hand mixer, beat softened butter, 1/2 cup granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down sides as needed.
  5. Add pumpkin puree, egg, and vanilla extract to the creamed mixture. Beat on low speed until just combined (mixture may look slightly curdled).
  6. With mixer on low, gradually add dry ingredients to wet ingredients. Mix until just combined with a few streaks of flour remaining. Fold with a rubber spatula until no dry spots remain. Do not overmix.
  7. Using a 1.5-tablespoon cookie scoop, portion dough. Drop each dough ball into the cinnamon sugar mixture and roll to coat generously. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and set around edges with soft centers. For softer cookies, bake 10 minutes; for slightly crisper edges, bake 12 minutes.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before icing.
  10. For the icing: In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. If too thick, add another teaspoon of milk; if too thin, add more powdered sugar.
  11. Once cookies are completely cool, drizzle icing over tops using a spoon or small whisk. Let icing set for about 15 minutes before serving. Optionally, sprinkle extra cinnamon on top while icing is still wet.

Notes

Do not overmix the dough to avoid tough cookies. If dough is too sticky, chill for 20-30 minutes. Use a cookie scoop for uniform size. Bake one sheet at a time for even baking. Let cookies cool on the sheet for 5 minutes before transferring. The maple icing is essential for best flavor. Store iced cookies in an airtight container at room temperature for up to 4 days; place a piece of bread in the container to keep them soft. Freeze un-iced cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, iced pumpkin cookies, fall cookies, pumpkin dessert, snickerdoodle recipe, maple icing cookies, easy fall baking

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