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Crispy Iced Pumpkin Snickerdoodle Cookies

Crispy Iced Pumpkin Snickerdoodle Cookies - featured image
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These cookies combine the classic tangy snap of a snickerdoodle with the warm spice of pumpkin, resulting in a crispy edge, chewy center, and a tangy vanilla glaze.

Ingredients

  • All-purpose flour
  • Baking soda
  • Cream of tartar
  • Salt
  • Unsalted butter (softened)
  • Granulated sugar
  • Packed brown sugar
  • Large eggs (room temperature)
  • Pure vanilla extract
  • Pumpkin puree (canned, strained)
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Cornstarch
  • Granulated sugar (for coating)
  • Powdered sugar (for glaze)
  • Heavy cream or milk (for glaze)
  • Pumpkin puree (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, ginger, nutmeg, and cornstarch. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until pale and fluffy. Scrape down sides.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, then add pumpkin puree. Beat until just combined.
  5. Gradually add dry ingredients to wet mixture on low speed until just combined. Do not overmix.
  6. Place cinnamon sugar mixture in a shallow bowl. Scoop 1.5 tablespoons of dough, roll into a ball, and coat thoroughly in cinnamon sugar.
  7. Place cookies on baking sheets, spacing them 2 inches apart.
  8. Bake for 9-11 minutes until edges are set but centers are still soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, whisk powdered sugar, heavy cream, vanilla, and a tablespoon of pumpkin puree until smooth.
  11. Once cookies are completely cool, drizzle or dip tops in glaze and let set for 15 minutes before serving.

Notes

Ensure butter is softened but not melted to prevent excessive spreading. If dough is too sticky, chill for 30 minutes. Strain pumpkin puree if it appears watery to avoid soggy cookies. Do not overbake; cookies firm up as they cool. For gluten-free option, substitute almond or oat flour. For dairy-free, use vegan butter and coconut milk.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, crispy cookies, pumpkin spice, iced cookies, easy dessert

Find it online: https://sizzlesprout.com/crispy-iced-pumpkin-snickerdoodle-cookies-5-easy-steps/