Pumpkin spice and everything nice! These pumpkin spice snickerdoodles are far from basic and dare I say spot on PERFECT. These cookies are simply magical, food network should be calling me any minute now.
Not only are they delightful to eat but they're a treat to decorate. They don't need to be over the top, the beauty is in the mess and the imperfections. Just look at my pumpkin lines and you'll get the vibe. I should have added a pic of my kitchen after making these (sorry roommate). Jokes, she got free cookies out of this, she's happy.
If I'm being honest, the frosting was a last minute audible. I got lucky we had cream cheese in the fridge and powdered sugar in the pantry. But BOY did it work out for the best. Otherwise the cookies were still great but less fun to look at.
I took a trip to Sur la Table today to get a pumpkin cookie cutter last minute and they had this cute little set of one big one small (as you can see from the two different sized cookies). You could also just get one on amazon I'm sure.
You know how it's hard to find the perfect pumpkin? Turns out it is equally difficult to draw the perfect pumpkin, especially with icing. I'm just going with - these are more realistic.
My mom told me I need to bake more because I titled my food blog "Honey I Baked" I told her that technically I bake chicken and veggies all the time but she wasn't impressed. Mom, if you're reading, look! I baked! And thanks again for the stand mixer, makes all the difference.
When I started this I didn't want to be one of those long story in the post food bloggers but I like talking and I have a lot of thoughts so it's not story telling its more just rambling.
Ingredients - Cookie dough
2 ¾ cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 stick unsalted butter, room temp
½ cup pumpkin puree
1 cup sugar
1 large egg
2 teaspoons vanilla
Ingredients - Frosting
½ cup cream cheese
1 cup powdered sugar
½ teaspoon vanilla extract
1 tablespoon cream
Preparation
1. Using a sifter, add flour, baking soda, baking powder, cinnamon and pumpkin pie spice to a mixing bowl.
2. Add butter, pumpkin puree, and sugar to a mixing bowl and beat until fluffy. Add in the vanilla and egg and beat until mixed.
3. Slowly add in dry ingredients to the wet and mix until homogeneous.
4. Cover the dough and let chill in the fridge for 1 hour or freezer for 20 minutes.
5. Mix two tablespoons of sugar with one tablespoon of pumpkin pie spice in a bowl
6. Set oven to 350 degrees F
7. Roll two tablespoons of dough into a ball and then roll through the pumpkin sugar spice.
8. Use a rolling pin to flatten out the ball and then use pumpkin cookie cutter to shape. Place shaped cookies on a baking sheet lined with parchment paper (for easy removal)
9. Add frosting ingredients to a bowl and whisk until fluffy. Add to a plastic baggie and cut a small hole in one corner.
10. Bake for 10 minutes then remove and take off the baking sheet to avoid further cooking.
11. Use frosting to draw pumpkin lines on the cookies. Enjoy!
Make these!! and then tag me on instagram @honeyibaked or a drop a comment below letting me know how they turned out!