If someone says to you, “Pumpkin Snickerdoodles with Cinnamon Cream Cheese Frosting” and you DON’T immediately try to kiss that person and/or steal the plate of cookies they are offering, you are dead inside. Or you’re really polite. But seriously:
Snickerdoodles are good.
Pumpkin is good.
Frosting is the absolute tits.
Let’s get these kids together.
For the cookies (from A Bitchin’ Kitchen):
3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the coating:
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
Start by letting things come to room temperature. Things like butter. In fact, you may as well get out the additional butter and cream cheese for the frosting later. #thinkingahead #godyou’resmart
While you’re letting things unrefrigerate, whisk together the dry ingredients. That’s the flour, baking powder, salt, cinnamon, and nutmeg. #whiskitrealgood
Cool. Whisked. Now it’s time to combine the wet ingredients. Start by beating the butter and sugars together until they’re a fluffy, delicious mess. (New word: flufflicious. That’s either a marshmallow ice cream flavor, or an aspiring pornstar.)
When you’re done making up unnecessary words, add the egg. Then the pumpkin. Then the vanilla. Scrape down the sides of the bowl with a spatula as needed. Finally, add the dry ingredients and combine until fully incorporated. Don’t keep mixing beyond that though. Not only are you working too hard, you’re making for a tough cookie dough. Remember: #flufflicious.
Pop that in the fridge for at least an hour to firm up.
Go read a book or something for an hour. You’re on the internet too much anyways.
After an hour, take the dough out of the fridge and preheat your oven to 350 degrees.
Roll tablespoons of dough in the coating mixture, then place on a baking sheet. These cookies don’t spread when they bake which means a) you can cram a lot onto on sheet, but also that you’ll need to b) use the bottom of a drinking glass to press each one relatively flat. Dip the bottom of the glass in the coating mixture if it sticks to the cookie dough.
Bake for 10-12 minutes. Let cool completely.
While your cookies are baking, make frosting. Because while these cookies are delicious on their own, the addition of cinnamon cream cheese frosting makes them the kind of cookies that elicit sex noises from your friends. #Sexnoises: You want them.
For the frosting (Inspired by this Taste of Home recipe):
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Lazy version: Add 1 teaspoon vanilla extract and 2 teaspoons cinnamon to premade cream cheese frosting. Lie if when people ask you if it’s homemade.
Again with the bringing-ingredients-to-room-temperature. With an electric mixer, beat the butter and cream cheese until they’re, yes, flufflicious (I’m not done with this word yet and neither are you). Add the vanilla and the cinnamon. Beat some more, at medium speed. Add the powdered sugar. Adding small amounts of the powdered sugar at a time not only minimizes mess, but makes for a smoother, lump-free frosting. “Lumpy” is never really a positive descriptor, is it? #smooooth
After the cookies have cooled completely, lay them out in pairs. Spoon the frosting into a frosting bag or a plastic bag with one corner cut off. Squeeze a generous dollop of frosting onto one of each cookie pair.
Press the other cookie on top.
Now eat all of them. If, somehow, you have leftovers, these keep remarkably well in the fridge. Mine were still delicious and not at all soggy after a full week. #softbutfirm