Description
A soft and chewy pumpkin-infused snickerdoodle cookie rolled in cinnamon sugar and topped with a rich cream cheese icing.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 egg
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon (for rolling)
- 2 tbsp granulated sugar (for rolling)
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter and granulated sugar until fluffy.
- Mix in pumpkin puree and egg until smooth.
- Whisk flour, cream of tartar, baking soda, and salt together in a separate bowl.
- Gradually stir dry ingredients into wet ingredients until just combined.
- Chill dough in the refrigerator for 30 minutes.
- Roll dough into 1-inch balls and coat in cinnamon-sugar mixture.
- Bake for 10-12 minutes until edges are set.
- Cool cookies completely on a wire rack.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Pipe or spread icing onto cooled cookies.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American