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Best Quick Iced Pumpkin Snickerdoodle Cookies

quick iced pumpkin snickerdoodle cookies - featured image
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These quick iced pumpkin snickerdoodle cookies come together in under 30 minutes with no chilling required. They have a perfect chewy center with slightly crisp edges, warm pumpkin flavor, and a simple icing that adds just the right amount of sweetness.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (113g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (for dough)
  • 2 tablespoons ground cinnamon (for coating)
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar (for coating)
  • 1 cup (120g) powdered sugar (for icing)
  • 2–3 tablespoons milk (for icing)
  • ½ teaspoon vanilla extract (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large microwave-safe bowl, melt the butter in 20-second intervals until fully liquid. Let it cool for a minute or two.
  3. Add the granulated sugar, pumpkin puree, egg, and vanilla extract to the melted butter. Stir until well combined.
  4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon cinnamon, nutmeg, cloves, and salt.
  5. Add the dry ingredients to the wet mixture. Stir with a wooden spoon or rubber spatula until just combined. Do not overmix.
  6. In a small bowl, mix together the remaining 2 tablespoons of cinnamon with 2 tablespoons of granulated sugar for the coating.
  7. Scoop about 1.5 tablespoons of dough and roll into a ball. Roll the ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are set and tops look slightly crackled. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. While cookies cool, whisk together powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Add more milk if needed to reach a thick but drizzle-able consistency.
  11. Once cookies are completely cool, drizzle icing over the tops. Let icing set for 15-20 minutes before serving.

Notes

For thicker, puffier cookies, chill the dough balls for 30 minutes before baking. If using salted butter, reduce added salt by half. For gluten-free version, use 1:1 gluten-free baking flour blend. For vegan version, use melted coconut oil or vegan butter, a flax egg, and plant-based milk. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, quick pumpkin cookies, iced pumpkin cookies, fall cookies, easy cookie recipe

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