Classic Snickerdoodles – Dressed up for Fall!
A new Snickerdoodle creation – just in time for fall baking! I added a little pumpkin and pumpkin pie spice to my Mom’s classic Snickerdoodle Recipe and baked them up into cute little “Pumpkin Doodle Cookie Cups.” I topped them with some luscious Cream Cheese Frosting and a sprinkle of cinnamon sugar!
These Pumpkin Snickerdoodle Cookie Cups are delicious, adorable and you can make ahead and freeze them! Happy Fall!
It took several batches of these to get them just right – I made all the mistakes so you don’t have to! See how to form the perfect cookie cup with a wine cork and see my tips for releasing your cookie cups from the pan.
Creating the Cookie Cup Shape:
How To Release the Cookie Cups:
I failed on the first few batches – trying to pull them out of the pan – only to pull the tops right off!
Finally, I figured out how to get them to release perfectly!
Step 1 – not pictured – Make sure to spray your pan with non-stick baking spray (the kind with flour included).
Love Snickerdoodles?? – Check out my Cinnamon Chip Snickerdoodle Cookie Bar Recipe!
Pumpkin Snickerdoodle Cookie Cups
- 1 electric mixer
- 1-2 mini muffin pan(s)
Cookie Dough Wet Ingredients:
- 1 cup (2 sticks) butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla
- 1/2 cup pumpkin (canned pumpkin puree) not pumpkin pie filling
Cookie Dough Dry Ingredients:
- 3 cups (384 g) all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Baking Spray (with flour)
Spiced Sugar to Roll the Cookie Balls In:
- 1/3 cup granulated sugar
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon pumpkin pie spice
Cream Cheese Frosting:
- 4 tablespoons butter
- 4 ounces cream cheese
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- milk only if needed to thin frosting
Make Cookie Dough:
- Cream together the butter and sugars for several minutes or until fluffy and lighter in color.
- Mix in pumpkin, egg yolk and vanilla.
- In separate bowl, stir together dry ingredients.
- Mix in dry ingredients until just combined.
- Chill dough for at least an hour or overnight.
- While dough is chilling (approx. 30 min. before baking) Preheat oven to 350 degrees F.
Form Cookie Cups:
- Spray mini-muffin pan with non-stick baking spray.
- Scoop 1 tablespoon portions of dough, roll into ball and roll in spiced sugar mixture. Place balls in prepared pan.
- Use a wine cork or similar sized item to press into the dough balls about 1/4" to create the cookie "cup".
- Bake for approx. 15 minutes. When removed from oven, go back with the wine cork and reopen the holes which have "baked over" a bit.
Remove from Pan:
- Let cool in pan about 5 minutes.
- Place a sheet of parchment or foil over cookie cups and place a baking sheet or thin cutting board on top of that. You will flip/invert the muffin pan over so it is now resting on the parchment/foil covered baking sheet/thin cutting board. Let cool another 5 minutes.
- Gently lift and tap the edge of the muffin tin to release the cookie cups – if they don't release – let them cool a few more minutes. Allow cookie cups to cool fully. Can be made ahead and frozen at this point.
Cream Cheese Frosting:
- Mix together the cream cheese frosting ingredients until light and fluffy. Spoon or pipe into the cookie cups. Sprinkle with leftover spiced sugar or cinnamon sugar.
- Store in refrigerator or freezer. Allow to come to room temperature before serving.
I did not see what temperature to bake the pumpkin snickerdoodles. I assume the baking temperature to be 350 degrees.
It says 350 under making cookie dough. Step 6.