Recipe: Pumpkin Patch Cookie

Get the recipe for this Halloween treat at home!

Fall flavors are out in full force at Disney World. If you’re craving the festive Pumpkin Patch Cookie — a pumpkin spice snickerdoodle with pumpkin spice buttercream — sold at Dockside Diner during Halloween, we’ve come up with this easy recipe that’ll taste just like the real thing!

Pumpkin Patch Cookie

Yields 2 dozen cookies

Ingredients:

Cookies:

• ½ cup unsalted butter

• ½ cup sugar

• ⅓ cup brown sugar, packed

• 1 teaspoon vanilla extract

• 1 egg

• 1 ½ cups all-purpose flour

• ½ teaspoon salt

• ½ teaspoon baking soda

• ¼ teaspoon cream of tartar

• 1 ½ teaspoons pumpkin pie spice

Rolling Sugar:

• ¼ cup sugar

• 2 teaspoons cinnamon

Buttercream:

• ¼ cup butter, softened

• 1 cup confectioners’ sugar

• 1 teaspoon vanilla extract

• 1 teaspoon pumpkin spice seasoning

• 1 tablespoon milk

• Pumpkin candies (optional)

Instructions:

1. Preheat oven to 350°F.

2. In a large bowl, cream butter and the two sugars together. Add vanilla extract and egg, and mix until combined.

3. In a separate bowl, mix flour, salt, baking soda, cream of tartar, and pumpkin pie spice together.

4. Slowly add the flour mixture to the butter-sugar mixture and stir until incorporated.

5. Combine sugar and cinnamon in a shallow bowl or plate.

6. Scoop dough into one tablespoon balls, drop into the cinnamon sugar, and coat on all sides. Roll into a ball and add to a baking sheet, keeping the cookies about 2 inches apart.

7. Bake until browned, about 10 to 11 minutes. Allow to cool completely.

8. In a small bowl, use an electric mixer to cream the butter, confectioners’ sugar, milk, vanilla, and pumpkin spice seasoning until combined and smooth.

9. Top the cooled cookies with the buttercream and pumpkin candies and serve.

Takeaways:

These really are the perfect fall cookies! They have great pumpkin spice flavor — but aren’t super overpowering and they’re really simple to make. The buttercream makes them pretty sweet, so I couldn’t eat more than one at a time, but I left some cookies unfrosted so that I could enjoy a few less-sweet and more-spicy ones, too.