Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 5/8 cup Brown sugar, light
  • 2 2/3 tbsp Cinnamon
  • 1/4 cup Granulate sugar
  • 3/4 cup Granulated sugar
  • 1 tsp Nutmeg
  • 2 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 11/16 cup Butter
  • 1 (8 ounce package Cream cheese
  • 1/4 cup Heavy whipping cream
  • 2 tbsp Sour cream

Found on simplygloria.com

Description

Ingredients

• ½ cup, plus 3 tablespoons butter, room temperature
• ¾ cup granulated sugar
• ½ cup, plus 2 tablespoons light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup pumpkin puree (do not use the pumpkin pie mix puree)
• 2 tablespoons sour cream
• 3 cups all purpose flour
• 1¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• Coating:
• ¼ cup granulate sugar
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• Icing:
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• ¼ cup heavy whipping cream
• 2½ – 3½ cups powdered sugar (depending on how thick you want it)
• 3 teaspoons cinnamon
• ¼ teaspoon nutmeg

Directions

• Beat the butter, sugar, and brown sugar for about 3 minutes on low.
• Scrape down the sides of the bowl. Mix in the vanilla and egg until combined.
• Add the pumpkin and sour cream.
• In a separate medium bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them all together and slowly stir into the wet ingredients.
• Refrigerate the batter for at least 30 minutes to an hour.
• Preheat oven to 350 degrees while you start to roll out the dough into medium size balls.
• Mix together the granulated sugar, cinnamon, and nutmeg for the coating.
• Roll the balls of dough into the cinnamon and sugar mixture. Pat the ball of dough gently with your palm after setting onto the pan (covered with parchment paper or a baking mat).
• Bake for 14 to 15 minutes. They will finish baking when you let them cool on the baking sheet when pulled out of the oven. Do not over bake.
• Icing:
• Beat the softened cream cheese and vanilla for about 1 minute on medium high speed. Alternate the heavy whipping cream and powdered sugar until the right consistency. You may want to add more powdered sugar to make it thicker or to your liking.
• Add the cinnamon and nutmeg to the icing. You can hand frost these with a knife or by using a piping bag method.
• Enjoy!