WBP WP Retail Logo

HAPPY NATIONAL COOKIE MONTH! 20% OFF COOKIE MIXES

Frosted Pumpkin Snickerdoodle Recipe

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 to 24 cookies

Prep Time

10 minutes

Cook Time

10 to 12 minutes

Passive Time

10 to 15 minutes

Difficulty

Medium


Ingredients

  • 1 package WBP Snickerdoodle Cookie Mix
  • 1 cup butter, softened
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1 tablespoons pumpkin spice blend
  • 1 cup cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Red and yellow food coloring
  • Green gel icing

Featured WBP Products

Snickerdoodle Cookie Mix
9.25

Frosted Pumpkin Snickerdoodle Recipe

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 F.
  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 to 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 to 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.