Pumpkin, spice, and oh-my-isn’t-that-nice snickerdoodle cookies.
My boyfriend, Adrian, told me while I was making this blog post that since Halloween was over, pumpkin treats were over as well. I scoffed at him and reminded him that pumpkin flavored anything is a staple of fall, not just Halloween.
Then another person mentioned that pumpkin treats were a thing of the past (less than 24 hours in the past), and I thought to myself… what planet did ya’ll come from?
On my planet, pumpkin starts promptly on September 1st and takes us all the way until November 30th. Did everyone forget about the infamous pumpkin pie? That’s a Thanksgiving classic! Ironically enough, you won’t find me sinking my teeth into a pumpkin pie because frankly, I am not a fan. It’s too mushy for my liking! And, I’ve tasted enough of the same family pumpkin pie to note that it’s missing that umph, that kick, that extra something that makes it less raw-pumpkin tasting to wow, this must be the pie that the Lord eats for Thanksgiving!
I’m talking about the spice, people. The nutmeg, ground ginger, and clove that put the everything nice in this recipe. When I saw a pin for pumpkin snickerdoodle cookies… I had to try it. Looking over the recipe, I added a couple of things… like the homemade cream cheese frosting on top. Mmm… Talk about taking it to the next level! For me, frosted cookies mean the holidays are here. Think about it! Santa always had red or green frosted cookies to eat when he came down the chimney! It’s a tradition to bake the sugar cookies with those cute Christmas cut out shapes and ice them with your mama in the kitchen. But, I don’t want to limit frosted cookies to just Christmas, and I definitely don’t want to limit pumpkin to a latte or decoration in my front yard.
I, self-proclaimed cookie queen, want to make them into cookies.
Let’s get started!
This recipe is very easy to make. There’s just a lot of spice put into it, but that’s the important part!
When I add the dry ingredients to my Kitchen Aid, I cover the whole bowl with a towel so that the flour doesn’t puff up and get everywhere. Add half of the dry ingredients, cover your Kitchen Aid with a towel, and start mixing on the lowest setting. If you don’t have a Kitchen aid: Add half of the dry ingredients then fold in with a spatula just enough so the flour is incorporated. Then blend with a hand mixer starting on the lowest setting!
I love this part. This technique is used for anything shortbread. In this case, we’re using it for our pumpkin snickerdoodle cookies because half of the baking powder was replaced with corn starch, and only the yolk of the egg is used. That means the dough won’t rise very much while it’s cooking, so we form the dough in this log shape and cut it into 1-1/2 inch thick rounds!
Coat those babies in cinnamon and sugar!
Icing your cookies is totally optional, but highly suggested. 🙂
- 1 1/2 cups plus 1 Tbsp all-purpose flour
- 1 3/4 tsp cornstarch
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground clove
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 1/2 cup canned pumpkin puree
Cream Cheese Icing:
- 4 oz Cream Cheese
- 1/2 cup Unsalted Butter Softened
- 1 1/2 cups Powdered Sugar
- In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and clove until well combined. Set aside.
- Fit your Kitchen Aid (or any stand mixer) with the paddle attachment and then cream together butter, granulated sugar and brown sugar just to combined (not fluffy). Mix in egg yolk; then mix in pumpkin puree. Remember to scrape down the sides of the bowl as you go!
- Add half of the dry ingredients and cover the top of the bowl with a towel to prevent flour from puffing up and getting everywhere. Start on a low speed, then you can turn it up to medium until everything is combined. If you are using a hand held mixer, fold the dry ingredients in first with a spatula, then blend on a low to medium speed. Repeat.
- Lay out cling wrap on the counter, enough to make a cookie dough log (like the ones you find at the grocery store)! Place the dough in the center and wrap it kind of like a large Tootsie Roll. Use your hands to mold the dough into a round log, twist the ends of the cling wrap to seal, and place it in the freezer to chill for 30 minutes (dough should be slightly sticky so the cinnamon sugar will stick). Preheat oven to 350 degrees during last 10 minutes of refrigeration. Note: my new oven gets hot and has burned a few rounds of cookies before I figured out that I need to set the heat down to 325 degrees. I still baked for the same amount of time, and they came out perfect.
- In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. You can add more if needed.
- When the dough has become firm, unwrap it and cut out the cookies into 1 – 1 1/2 inch rounds. Coat the cookies in cinnamon sugar mixture evenly then transfer to a parchment paper lined baking sheet spacing cookies 2-inches apart. Bake in preheated oven 13 minutes (they should look just slightly under-baked in the middle; don’t bake them for too long). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
- While the cookies cool, blend the cream cheese, butter, and powdered sugar until light and fluffy. Feel free to add some spice to the frosting as well! Once cooled, ice the cookies evenly and sprinkle with a bit of cinnamon to make them look pretty.