ORDER XMAS GIFTS BEFORE DECEMBER 12!

Frosted Pumpkin Snickerdoodles

This autumnal variation on Women's Bean Project Snickerdoodles results in a super-soft cake-like cookie that still holds up under a delicious cream cheese frosting.
Dessert

Servings

20 - 24 cookies

Prep Time

10 minutes

Cook Time

10 - 12 minutes

Passive Time

10 - 15 minutes

Difficulty

Medium


Ingredients

  • 1 box Snickerdoodle Cookie Mix
  • 1 cup butter, softened
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1 tbsp pumpkin spice blend
  • 1 cup cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • red & yellow food coloring
  • green gel icing

Featured WBP Products

Snickerdoodle Cookie Mix
9.25

Frosted Pumpkin Snickerdoodles

This autumnal variation on Women's Bean Project Snickerdoodles results in a super-soft cake-like cookie that still holds up under a delicious cream cheese frosting.
NO REVIEWS

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream 1/2 cup butter and sugar in a large mixing bowl.
  3. Add 2 eggs and pumpkin, mix well.
  4. Gradually combine flour by hand until dough forms.
  5. Chill dough and ungreased cookie sheets for 10-15 minutes in the fridge.
  6. While the dough is chilling, place cinnamon sugar mix and pumpkin spice in a small shallow bowl and gently mix.
  7. Scoop 1 inch balls of dough and roll in spiced sugar mixture to coat.
  8. Place onto chilled, ungreased cookie sheet and bake 10-12 minutes.
  9. Remove from pan and let cool completely.
  10. In a large stand mixer, whip together remaining butter, cream cheese, powdered sugar, and vanilla extract to make frosting. Add food coloring one drop at a time until frosting is pumpkin color.
  11. Pipe or spread the frosting onto the cooled cookies in pumpkin shapes. Add gel frosting stems at the top.

Leave a Reply

  • This field is for validation purposes and should be left unchanged.