Pumpkin Snickerdoodle Cookies with Cream Cheese Frosting

Preheat the oven to 375°F. Line two large baking sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing.

Preparing the Cookie Batter: 

1. Place the softened butter, white sugar, and brown sugar into a large mixing bowl. Beat the butter and sugars together for 3 to 4 minutes, until light and fluffy.
2. Next, add the pumpkin puree, egg, and vanilla and mix again until the mixture is smooth.
3. Combine the dry ingredients in a separate mixing bowl: flour, baking soda, milk powder, cinnamon, nutmeg, cloves and sea salt. Stir together, then mix the dry ingredients into the batter by hand with a spatula.
4. Combine the remaining ½ cup white sugar with 1 teaspoon ground cinnamon in a small bowl.

Baking Instructions: 

1. Use a large cookie scoop (3 tablespoons) to measure out the dough for each cookie. Sprinkle the dough with cinnamon sugar, then gently roll into a ball.
2. If the cookie dough is too sticky and doesn’t hold its shape, place the entire bowl of dough into the refrigerator for 30 minutes.
3. Place the cookie balls onto the lined baking sheets, using the SmartGrid lines on Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing to evenly space out the cookies for even baking. I do 6 cookies per sheet.
4. Bake the cookies at 375°F for 12-13 minutes. The outside edges of the cookies should be lightly browned, and the center will be slightly under baked.
5. After removing the cookies from the oven, use a larger round cookie cutter to reshape the edges of the cookies and flatten the tops with the bottom of a glass. Watch my video reel to see how it’s done.
6. Transfer the cookies onto a wire rack to cool completely.

Making Cream Cheese Frosting: 

1. Next, prepare the cream cheese frosting. Place the softened butter into a large mixing bowl. Beat for a few minutes, until light and fluffy.
2. Next, add the cream cheese and beat together with the butter for 3 to 4 minutes, until the mixture is smooth and creamy.
3. Add vanilla extract, sea salt, and powdered sugar. Beat everything together for a few minutes, until a creamy and thick frosting forms.
4. The frosting can be spread onto the cookies with a spatula or piped using a pastry bag tipped with a medium-sized, round tip. Add the frosting to the cookies once they’re completely cooled to room temperature.
5. Sprinkle additional ground cinnamon over the top to garnish.