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Lightened-Up Pumpkin Snickerdoodle Cookies with Maple Cream

lightened-up pumpkin snickerdoodle cookies - featured image
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Soft, pillowy pumpkin snickerdoodle cookies with a cinnamon-sugar crackle top, filled with a silky maple cream. A lighter version that doesn’t sacrifice flavor, perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ⅓ cup pumpkin puree (100% pure pumpkin)
  • 1 large egg yolk (room temperature)
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • 4 ounces reduced-fat cream cheese, softened (Neufchâtel)
  • 2 tablespoons unsalted butter, softened
  • ¼ cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down sides halfway through.
  4. Beat in pumpkin puree, egg yolk, and vanilla extract until well combined. Mixture may look curdled; this is normal.
  5. Gradually add flour mixture to wet ingredients, mixing on low speed until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. In a small bowl, stir together 3 tablespoons sugar and 1 teaspoon cinnamon for coating. Portion dough into 28 balls (about 1.5 tablespoons each). Roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  7. Bake for 10 to 12 minutes, until edges are set and tops look slightly cracked. Centers will still be soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cookies cool, make filling: In a medium bowl, beat softened cream cheese and butter with electric mixer on medium speed until smooth and creamy, about 1 minute. Add sifted powdered sugar, maple syrup, vanilla extract, and salt. Beat on low until combined, then increase to medium and beat for 2 minutes until light and fluffy.
  9. Once cookies are completely cool, pair them by size. Spread about 1 tablespoon of maple cream filling onto flat side of one cookie. Top with matching cookie, flat side down, and gently press until filling spreads to edges. Repeat with remaining cookies and filling.
  10. Let assembled cookies rest at room temperature for 15 minutes before serving to allow filling to set.

Notes

Do not overbake; cookies will look underdone but continue to set as they cool. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. If filling is too soft, chill for 10-15 minutes. Let cookies cool completely before assembling to prevent melting. Store assembled cookies in airtight container in refrigerator for up to 5 days. Unfilled cookies can be frozen for up to 3 months; make filling fresh.

Nutrition

Keywords: pumpkin snickerdoodle, lightened-up cookies, maple cream, fall cookies, sandwich cookies, pumpkin dessert

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