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Chewy Glazed Pumpkin Snickerdoodles

Soft and chewy pumpkin snickerdoodles with a vanilla nutmeg glaze.

Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 14 cookies
Author Taavi Moore

Ingredients

Cookies

  • ½ cup (113g) unsalted butter, room temperature
  • ½ cup (83g) granulated sugar
  • ¼ cup (53g) packed brown sugar
  • ¼ cup (67g) pumpkin puree
  • 1 tsp vanilla extract
  • 1 ½ cups (200g) all-purpose flour
  • 1 tsp pumpkin spice
  • ½ tsp cream of tartar
  • ½ tsp baking soda
  • ¼ tsp ground nutmeg
  • ¼ tsp salt

Cinnamon Sugar Topping

  • 3 tbsp granulated sugar
  • 1 tsp ground cinnamon

Icing

  • 2 cups (240g) powdered sugar
  • 3-4 tbsp milk
  • 1 tsp vanilla extract
  • ¼ tsp ground nutmeg
  • ⅛ tsp salt
  • (Optional): freshly grated nutmeg, for topping

Instructions

  1. Preheat the oven to 350°F degrees. Line two large baking sheets with parchment paper.

  2. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Mix in the vanilla and pumpkin puree.

  3. Add the flour, pumpkin spice, cream of tartar, baking soda, nutmeg and salt. Combine on low speed until a soft dough forms.

  4. In a smaller bowl, whisk together 3 tbsp granulated sugar and 1 tsp cinnamon. Use a cookie scoop to portion out dough. Roll into balls then toss in cinnamon-sugar mixture. Place cookie dough on to the prepared baking sheet, about 2 inches apart.

  5. Bake cookies for 10-12 minutes until top is light golden brown. Cool for 5 minutes then transfer to a wire cooling rack.

  6. While cookies are cooling, prepare the icing. Sift powdered sugar into a medium mixing bowl. Whisk in vanilla, nutmeg, and salt. Slowly whisk in milk, 1 tbsp at a time, until a smooth, slightly thin, pourable consistency forms.

  7. Spoon a thin amount of glaze over cooled cookies and let glaze set for ~5 minutes. (Optional): finish glazed cookies with freshly grated nutmeg.