Cream Cheese Pumpkin Snickerdoodles

Cream cheese pumpkin snickerdoodles are the perfect combination of everything you want in a cookie. They have a soft chewy texture, filled with that warm pumpkin flavour, rolled in cinnamon sugar, and finally topped off with a cream cheese icing. If you want cookies in the fall, these are it.

Info and tips

I think the most important tip on these is the baking time. Everyone’s ovens are all very different so it’s important that you keep a close eye on them as they bake. Depending on your oven they can take anywhere from 12-15 minutes to bake. They are your cookies! Bake them how you want to, whether you like a soft cookie or crunchy is up to you 🙂

Another tip for baking I use all the time is taking the cookies out a little early (when the edges are firm but the tops are still soft) and then leaving them on the baking sheet to finish cooking until completely cooled. This almost always ensures a soft cookie!

Also use pumpkin puree instead of pumpkin pie filling. If you use pumpkin pie filling it will be way too sweet.

I also like to chill my cookie dough for at least an hour in the fridge to prevent them spreading out when baking.

Put on the cream cheese icing when completely cooled to prevent it melting.

Always store leftover cookies in the fridge!

Ingredients

Pumpkin snickerdoodles

• 1.5 cups flour
• 2 tbsp cornstarch
• 1/4 tsp cream of tartar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• tsp cinnamon
• 1/4 tsp salt
• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 1 egg yolk
• 1 tsp vanilla
• 1/4 cup pumpkin puré

cinnamon sugar

• 3 tbsp white sugar
• tsp cinnamon

cream cheese icing

• 150g cream cheese
• 4 tbsp butter
• 1/2 tsp vanilla
• 1 cup powdered sugar

Instructions

1. Begin by mixing all the dry ingredients in a bowl (flour, cornstarch, cream of tartar, baking powder, baking soda, cinnamon, and salt). Set aside.
2. In another bowl beat the softened butter, white sugar, and brown sugar together until smooth. Add the egg yolk, pumpkin purée and vanilla and beat again until smooth.
3. Next slowly fold the dry ingredients into the wet bits at a time until smooth and all flour mixture is gone. Chill dough in fridge for at least an hour.
4. Meanwhile prepare the cinnamon sugar in a small plate or bowl and set aside. Prepare cream cheese icing by beating all listed ingredients together. Place in a piping bag or ziploc and set aside in the fridge to thicken. Preheat oven to 350.
5. Remove dough from fridge and use an ice cream scoop to make 7 large cookies. Roll each in the cinnamon sugar and place on a parchment lined baking sheet. Flatten each cookie down till about 1 inch thick. Save remaining cinnamon sugar for topping later.
6. Place cookies in oven at 350 for 12-15 minutes (see info and tips section to read more about baking times and tips for soft chewy cookies)
7. When cookies are completely cooled, pipe on the cream cheese icing, top with more cinnamon sugar and enjoy!

See below for a video tutorial!

Print Recipe

Cream Cheese Pumpkin Snickerdoodles

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Desserts

By Kenna's Cooks – Serves: 7 cookies

Prep Time: 1.5 hours – Cooking Time: 15 minutes – Total Time: 1 hour 45 minutes

These cookies have a soft chewy texture, filled with that warm pumpkin flavour, rolled in cinnamon sugar, and finally topped off with a cream cheese icing

Ingredients

• COOKIES
• 1.5 cups flour
• 2 tbsp cornstarch
• 1/4 tsp cream of tartar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• tsp cinnamon
• 1/4 tsp salt
• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 1 egg yolk
• 1 tsp vanilla
• 1/4 cup pumpkin purée
• CINNAMON SUGAR
• 3 tbsp white sugar
• tsp cinnamon
• CREAM CHEESE ICING
• 150g cream cheese
• 4 tbsp butter
• 1/2 tsp vanilla
• 1 cup powdered sugar

Instructions

1

Begin by mixing all the dry ingredients in a bowl (flour, cornstarch, cream of tartar, baking powder, baking soda, cinnamon, and salt). Set aside.

2

In another bowl beat the softened butter, white sugar, and brown sugar together until smooth. Add the egg yolk, pumpkin purée and vanilla and beat again until smooth.

3

Next slowly fold the dry ingredients into the wet bits at a time until smooth and all flour mixture is gone. Chill dough in fridge for at least an hour.

4

Meanwhile prepare the cinnamon sugar in a small plate or bowl and set aside. Prepare cream cheese icing by beating all listed ingredients together. Place in a piping bag or ziploc and set aside in the fridge to thicken. Preheat oven to 350.

5

Remove dough from fridge and use an ice cream scoop to make 7 large cookies. Roll each in the cinnamon sugar and place on a parchment lined baking sheet. Flatten each cookie down till about 1 inch thick. Save remaining cinnamon sugar for topping later.

6

Place cookies in oven at 350 for 12-15 minutes (see info and tips section to read more about baking times and tips for soft chewy cookies)

7

When cookies are completely cooled, pipe on the cream cheese icing, top with more cinnamon sugar and enjoy!

Notes

Another tip for baking I use all the time is taking the cookies out a little early (when the edges are firm but the tops are still soft) and then leaving them on the baking sheet to finish cooking until completely cooled. This almost always ensures a soft cookie! Always store leftover cookies in the fridge!