Description
Soft-Baked Pumpkin Snickerdoodle Cookies with Icing are the ultimate cozy fall treat, perfectly blending warm pumpkin and cinnamon flavors in a soft, chewy cookie. Topped with sweet, silky icing, these delightful cookies are a must-have for autumn gatherings or quiet evenings at home. With just a few simple ingredients and easy steps, you can create a batch that fills your kitchen with irresistible aromas and comforting memories.
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt.
- In a large bowl, cream softened butter with granulated and brown sugars until fluffy.
- Beat in pumpkin puree, egg, and vanilla until combined.
- Gradually add dry ingredients to wet mixture; stir until just combined.
- Scoop dough onto prepared sheets about two inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool slightly before drizzling with icing made by mixing powdered sugar and milk until smooth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg