Pumpkin Snickerdoodle Cookies With Cream Cheese Frosting

42 min | easy

Close-up of three pumpkin snickerdoodle cookies on a white wood surface; the front cookie is stacked and topped with a tall swirl of cream cheese frosting, with two frosted cookies softly blurred in the background.

Published Jul 31, 2025

Prep Time	Cook Time	Total Time
30 min	12 min	42 min

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Introduction

These pumpkin snickerdoodle cookies bake up soft, thick, and extra cozy with warm spices and a buttery cinnamon-sugar coating.

The tangy cream cheese frosting adds a rich, cheesecake-like finish that makes every bite taste like fall dessert heaven.

They are perfect for bake sales, weekend baking, or a fun make-ahead treat for holiday parties and potlucks.

Close-up of a pumpkin snickerdoodle cookie on a white pedestal, topped with a tall swirl of cream cheese frosting as a piping bag hovers above; more frosted cookies cool on a wire rack in the background.

How to Make Pumpkin Snickerdoodle Cookies With Cream Cheese Frosting

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Prepare pans and preheat oven

Preheat your oven to 350°F with racks in the upper and lower thirds, if baking two sheets at once.
Line two large baking sheets with parchment paper or silicone baking mats for easy cleanup and even browning.
Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon.

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Cream the butter and sugars

In a large bowl using a hand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Scrape down the bowl as needed so everything mixes evenly.
Add pumpkin and flavorings

Beat in the pumpkin puree, egg yolk, vanilla extract, and maple extract until fully combined and smooth.
The mixture may look slightly curdled; that is normal and will smooth out once you add the dry ingredients.
Combine wet and dry, then chill

Add the dry ingredients to the wet mixture and mix on low speed just until no streaks of flour remain.
Cover the bowl and chill the dough for at least 30 minutes so it firms up and bakes thick, puffy cookies.

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Make the cinnamon sugar coating

While the dough chills, stir together the granulated sugar and cinnamon for the coating in a small shallow bowl.
Shape and coat the cookies

Use a medium cookie scoop or tablespoon to portion about 1½ tablespoons of dough for each cookie.
Roll each portion into a ball with your hands, then roll generously in the cinnamon sugar mixture to coat.
Arrange coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow spreading.
Bake the cookies

Bake the cookies for 10 to 12 minutes, rotating the pans halfway through baking for even color and texture.
The cookies should look set around the edges but still soft and slightly puffy in the centers.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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Make the cream cheese frosting

In a medium bowl, beat the softened cream cheese and butter together until smooth and no lumps remain.
Add the powdered sugar and vanilla, then beat on low speed until thick, fluffy, and spreadable.
If the frosting seems too thick, beat in milk 1 teaspoon at a time until you reach a creamy consistency.
Frost and serve

Once the cookies are completely cool, spread or pipe a generous layer of cream cheese frosting on each cookie.
Serve right away, or chill the frosted cookies for a firmer frosting and slightly denser, cheesecake-like texture.

Close-up of two pumpkin snickerdoodle cookies stacked on a white wooden surface; the top cookie is swirled with thick cream cheese frosting and coated in cinnamon sugar, with a mug and another frosted cookie blurred in the background.

Substitutions

Pumpkin puree -> mashed roasted sweet potato: Use an equal amount of smooth mashed roasted sweet potato for a similar color and sweetness with slightly earthier flavor. The cookies stay soft and chewy, just a little less moist than with pumpkin.
Cream cheese -> mascarpone cheese: Swap in mascarpone for an ultra-creamy frosting with a milder tang and rich, almost velvety finish. You may need a tablespoon less milk because mascarpone is softer at room temperature.
Maple extract -> extra vanilla plus maple syrup: Replace the maple extract with an extra ½ teaspoon vanilla and 1 tablespoon real maple syrup in the dough. The cookies taste slightly sweeter with gentler maple notes and stay soft from the added liquid sugar.

Pumpkin snickerdoodle cookies on a black wire cooling rack, each coated in cinnamon sugar and topped with a thick swirl of cream cheese frosting; a blurred pumpkin sits in the background.

Tips

Chill the dough for thicker cookies: Thirty minutes of chilling helps control spread and keeps the cookies thick, soft, and snickerdoodle-style chewy. If your kitchen is very warm, chill 45 minutes for extra insurance.
Do not overbake: Pull the cookies when the centers still look slightly underdone because they firm up as they cool on the sheet. Overbaked cookies lose that soft pumpkin texture and snickerdoodle chew.
Use room-temperature dairy: Room-temperature butter and cream cheese blend smoothly without lumps, which gives you a silky frosting and evenly mixed dough. Cold butter leads to chunky frosting and dense, uneven cookies.
Customize the spice level: For bolder flavor, add an extra ¼ teaspoon pumpkin pie spice or cinnamon to the dough. For kids who prefer milder spice, reduce the pumpkin pie spice by ½ teaspoon.
Make them ahead: Bake the cookies a day ahead, then frost shortly before serving for the freshest flavor and best texture. Unfrosted cookies freeze well in airtight containers for up to two months.

Nutrition Facts ^*

Energy	227	kcal
Protein	2	g
Total Fat	10	g
Carbohydrates	33	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Overhead view of pumpkin snickerdoodle cookies on a wire cooling rack, each topped with a tall swirl of cream cheese frosting, on a rustic white wooden surface with a linen towel at left.

FAQ

My dough is very sticky; what should I do?: Pumpkin adds moisture, so the dough will feel softer than regular cookie dough but should still hold its shape. If it feels too wet to scoop, chill an additional 15 to 20 minutes until firmer.
Can I make these cookies without frosting?: Yes, they taste amazing plain and closer to classic snickerdoodles with a pumpkin twist. If serving unfrosted, you can roll them in a little extra cinnamon sugar for more sparkle.
How do I store leftover frosted cookies?: Store frosted cookies in an airtight container in the fridge for up to four days. Let them sit at room temperature 15 to 20 minutes before serving for the best soft texture.
Can I freeze the dough or baked cookies?: Yes, you can freeze unbaked dough balls or baked, unfrosted cookies for easy make-ahead baking. Freeze dough balls on a sheet, then store in bags; bake from frozen, adding one or two minutes. Cool baked cookies completely before freezing in layers separated by parchment.

Serving Suggestions

These pumpkin snickerdoodle cookies with cream cheese frosting bring cozy bakery style to any fall dessert spread.

Try sprinkling a pinch of extra cinnamon on top or adding a caramel drizzle for an indulgent coffeehouse vibe.

Serve them with hot apple cider or a maple latte when you want a guaranteed crowd-pleasing treat.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.