If you’re looking for a delightful twist on a classic cookie that feels just right during the cozy fall season, you’re going to love this Skinny Pumpkin Snickerdoodles Recipe. I absolutely love how the pumpkin adds a subtle warmth and moistness to these snickerdoodles without weighing them down, plus that cinnamon-spiced sugar coating brings all the autumn vibes to life. Whether you’re baking for a crowd or just craving a sweet little treat with your afternoon coffee, these cookies are sure to hit the spot.
When I first tried this Skinny Pumpkin Snickerdoodles Recipe, I was surprised by how light and tender the cookies turned out, especially considering there’s pumpkin in the mix but not a ton of butter or sugar. They’re perfect when you want that rich pumpkin flavor but without the heavy guilt. I’ve found that baking these cookies just right means you get a soft, slightly chewy edge and a melt-in-your-mouth center every single time.
Why You’ll Love This Recipe
- Light and Tender Texture: Thanks to the pumpkin and whole wheat flour, these cookies stay soft and chewy without feeling heavy.
- Perfect Fall Flavor: Pumpkin pie spice and cinnamon sugar give it that classic cozy taste that everyone craves this time of year.
- Skinny Yet Satisfying: Lower in fat and sugar than traditional snickerdoodles, so you can enjoy a few without the guilt.
- Easy to Make: The recipe is straightforward enough for even beginner bakers to nail on the first try.
Ingredients You’ll Need
Each ingredient in this Skinny Pumpkin Snickerdoodles Recipe plays a special role, from the hearty whole wheat flour to the warm pumpkin pie spices. When you shop, look for fresh pumpkin pie spice or mix your own for the best flavor booster.
- White whole wheat flour: I prefer King Arthur’s brand because it gives a nice hearty texture without being too dense.
- Baking soda: Helps these cookies rise just enough to stay tender and soft.
- Cream of tartar: This gives the trademark snickerdoodle tang and a bit of chewiness.
- Sugar: Sweetens the dough, but I keep it reasonable so it doesn’t overpower the pumpkin.
- Butter: Using softened butter means it blends smoothly with the sugar for a nice base.
- Honey or agave: This adds natural sweetness and a slight chewiness that pairs beautifully with pumpkin.
- Vanilla extract: Pure vanilla is best for enhancing all the other flavors.
- Egg: Binds the dough and adds moisture, resulting in soft cookies.
- Pumpkin pie spice: The star for autumn flavors — mix cinnamon, ginger, nutmeg and allspice if you don’t have a blend.
- Cooking spray: Prevents sticking without adding extra oil or butter.
Variations
I like to keep this recipe flexible depending on what I have on hand or my mood. Feel free to personalize it by swapping out a few ingredients or adding extras to make it your own.
- Gluten-Free Version: I’ve used a gluten-free all-purpose blend here with great results—just make sure it contains xanthan gum for structure.
- Maple Syrup in Place of Honey: Once I swapped honey for maple syrup and loved the cozy layered sweetness it added.
- Extra Spice Kick: Add a pinch of cayenne or more ginger if you want snickerdoodles with a spicy edge.
- Chocolate Drizzle: After baking, I sometimes drizzle melted dark chocolate on top—an indulgent finish that’s surprisingly easy.
How to Make Skinny Pumpkin Snickerdoodles Recipe
Step 1: Prep Your Oven and Baking Sheets
Preheat your oven to 375°F — the perfect heat to get these cookies just soft enough while browning them beautifully around the edges. Line two baking sheets with Silpat mats if you have them; they make cleanup so easy and keep your cookies from sticking. If not, greasing with cooking spray works just fine.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the white whole wheat flour, baking soda, and cream of tartar. I like to do this first because it ensures the leavening agents are evenly distributed. It also makes adding the dry ingredients to the wet mixture a breeze without overmixing later on.
Step 3: Cream Butter and Sugar, Then Add Wet Ingredients
In a separate large bowl, beat the softened butter and 1 cup sugar on medium speed until the mixture is nice and creamy. This step is key because it creates a light foundation for the dough. Then add your honey or agave, vanilla extract, and the egg; beat until everything’s well blended but don’t overdo it.
Step 4: Combine Wet and Dry Mixtures and Chill
Gradually add the dry ingredients into the wet bowl, beating just until combined. You want to be gentle here — overmixing makes cookies tough, and that’s the last thing you want! Once combined, cover the dough and pop it in the fridge for about 10 minutes to firm up. This little rest helps with shaping the dough later.
Step 5: Make Your Cinnamon-Spiced Sugar Coating
While the dough chills, mix together the 3 tablespoons of sugar and pumpkin pie spice in a small bowl. This spice-sugar mixture is where all that signature snickerdoodle magic happens — trust me, it amps up the flavor wonderfully.
Step 6: Shape, Coat, and Bake
Wet your hands slightly to keep dough from sticking (I like keeping a little cup of water nearby for this) and roll the dough into 42 one-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the balls about 2 inches apart on your baking sheets — give them space because they will spread a bit. Gently flatten each ball with a fork for that classic snickerdoodle look.
Bake at 375°F for 5 to 7 minutes. Don’t be tempted to overbake; the cookies should look slightly soft in the middle while the edges start to set. Let them cool on the baking sheets for a couple of minutes before transferring to wire racks.
Pro Tips for Making Skinny Pumpkin Snickerdoodles Recipe
- Use Room Temperature Butter: I learned that using softened butter, not melted or cold, makes a huge difference in dough consistency and cookie tenderness.
- Don’t Skip the Chill: Chilling the dough slightly helps keep the cookies from spreading too much and keeps them soft.
- Watch Your Bake Time Closely: Cookies continue to cook after you remove them, so pulling them out while still a bit soft in the center is key.
- Make Even-Sized Balls: I avoid uneven baking by measuring and shaping my dough balls carefully—using a small cookie scoop is a game-changer.
How to Serve Skinny Pumpkin Snickerdoodles Recipe
Garnishes
I usually enjoy these pumpkin snickerdoodles plain to let that cinnamon sugar shine, but sometimes I sprinkle a little extra pumpkin spice on top right after baking for an added aroma boost. If you want to get fancy, a light dusting of powdered sugar adds a festive touch that my family always notices.
Side Dishes
These cookies pair beautifully with a warm chai latte or a simple cup of black coffee. For an autumn brunch, I like serving them alongside pumpkin or apple butter, and they also make for a fantastic sweet finish after a hearty soup or salad meal.
Creative Ways to Present
For fall gatherings, I love arranging these Skinny Pumpkin Snickerdoodles Recipe cookies on a large wooden board, surrounded by cinnamon sticks and mini pumpkins. Wrapping a few cookies with twine and tucking in a cinnamon stick also makes them perfect for gifting or party favors.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store these cookies in an airtight container at room temperature, where they stay fresh and tender for up to three days. Keeping a slice of bread in the container helps retain moisture, which is a trick I discovered after some trial and error.
Freezing
These cookies freeze wonderfully! I like to freeze them after baking on a parchment-lined sheet, then transfer them to a freezer-safe bag. You can also freeze the dough balls themselves by flash freezing and then storing them in a bag—this way, you can bake fresh cookies whenever the craving hits.
Reheating
To enjoy leftovers, I pop a few cookies in the microwave for 10-15 seconds or heat them briefly in a low oven. This helps revive their softness without drying them out—your Skinny Pumpkin Snickerdoodles will taste freshly baked every time you do this.
FAQs
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Can I make this Skinny Pumpkin Snickerdoodles Recipe vegan?
Absolutely! Swap the butter for a plant-based margarine and use a flax or chia egg substitute instead of a regular egg. Use maple syrup instead of honey to keep it fully vegan while maintaining moisture and sweetness.
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Why do snickerdoodles use cream of tartar?
Cream of tartar adds a slight tang and helps create the distinctive chewy texture that sets snickerdoodles apart from other cinnamon sugar cookies. It also activates the baking soda, producing a tender crumb.
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Can I use canned pumpkin in this recipe?
Yes! Canned pumpkin puree works perfectly for this recipe and makes it easy to bake year-round. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which has additional spices and sugars.
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How do I keep my pumpkin snickerdoodles soft?
Don’t overbake! Pull them from the oven when the centers are still slightly soft, and allow them to cool on the baking sheet. Also, storing cookies in an airtight container with a slice of bread helps maintain moisture.
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Is there a substitution for pumpkin spice?
You can mix your own using ground cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. This lets you customize the spice blend to your liking and often results in a fresher, more vibrant flavor.
Final Thoughts
This Skinny Pumpkin Snickerdoodles Recipe has quickly become one of my favorites for cozy season baking—it balances that comforting pumpkin flavor with the classic cinnamon sugar crunch you can’t resist. I highly encourage you to give it a try, even if you usually shy away from pumpkin desserts. Once you bite into one, you’ll understand why my family goes crazy for these cookies every fall. So grab your mixing bowl, and let’s make some memories with these irresistibly soft and skinny pumpkin snickerdoodles!
Print
Skinny Pumpkin Snickerdoodles Recipe
- Prep Time: 25 minutes
- Cook Time: 5-7 minutes
- Total Time: 30 minutes
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Skinny Pumpkin Snickerdoodles are a light, tasty twist on the classic cinnamon sugar cookie. Made with wholesome white whole wheat flour and flavored with warm pumpkin spice, these cookies are soft, slightly chewy, and perfect for fall or any time you crave a cozy treat without the guilt. They are easy to make, lightly sweetened, and offer a delightful pumpkin aroma in every bite.
Ingredients
Dry Ingredients
- 1-3/4 cups King Arthur white whole wheat flour (or all purpose white)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
Wet Ingredients
- 1 cup sugar
- 1/4 cup butter (softened)
- 1 tbsp honey or agave
- 1 tsp vanilla extract
- 1 large egg
For Rolling
- 3 tbsp sugar
- 1 tbsp pumpkin spice
Other
- Cooking spray
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C). Line two baking sheets with Silpat mats or parchment paper and lightly spray them with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking soda, and cream of tartar until well combined to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, combine the 1 cup of sugar and softened butter. Beat with a mixer on medium speed until the mixture is light and fluffy.
- Add Wet Ingredients: Add the honey (or agave), vanilla extract, and egg to the butter and sugar mixture. Beat well until fully incorporated and smooth.
- Combine Flour Mixture: Gradually add the dry flour mixture into the wet ingredients, mixing at low speed just until everything is combined. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough and chill it in the refrigerator for 10 minutes. This step helps the dough firm up for easier handling and better cookie shape.
- Prepare Sugar Spice Coating: In a medium bowl, whisk together the 3 tablespoons of sugar and pumpkin spice, mixing thoroughly to evenly coat the cookies later.
- Shape Cookies: With wet hands (keep a cup of water nearby to wet your hands as needed), shape the dough into 42 balls roughly 1 inch in diameter.
- Coat Dough Balls: Roll each dough ball in the pumpkin spice sugar mixture until fully coated for that classic snickerdoodle flavor and a nice crunchy exterior.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Slightly flatten each ball with a fork to ensure even baking and their signature look.
- Bake Cookies: Bake in the preheated oven at 375°F for 5-7 minutes. The cookies will appear slightly soft when done; avoid overbaking to keep them chewy.
- Cool: Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
- Enjoy: Serve these skinny pumpkin snickerdoodles as a delicious seasonal treat or anytime you want a cozy, flavorful cookie with less guilt.
Notes
- Room temperature: Store your pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freezer: Once cooled, freeze pumpkin snickerdoodles in a Ziploc bag or freezer-safe container for longer storage.
- Freezing Dough: Dough freezes well when formed into balls. Flash freeze on a baking sheet, then transfer frozen dough balls to a Ziploc container. Bake directly from frozen, adding a minute or two to baking time if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 51 kcal
- Sugar: 6 g
- Sodium: 20 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 7.5 mg
