I absolutely love this Skinny Pumpkin Snickerdoodles Recipe because it perfectly balances indulgence and lightness, letting you enjoy the cozy flavors of fall without the guilt. These cookies have that nostalgic spicy warmth of classic snickerdoodles, but the pumpkin adds a subtle, moist twist that keeps every bite soft and tender. You’ll find this recipe works wonderfully for afternoon treats, holiday gatherings, or whenever you crave a seasonal sweet that feels homemade yet health-conscious.
When I first tried this Skinny Pumpkin Snickerdoodles Recipe, I was thrilled to discover how easy it was to make with whole wheat flour and just a touch of natural sweetness like honey or agave. The cinnamon and pumpkin spice coating gives each cookie a perfect spicy-sweet crunch on the outside while keeping the center soft and pillowy. Trust me, once you bake these, your family will go crazy for them, and you’ll want to keep a batch ready in the freezer for those last-minute cravings!
Why You’ll Love This Recipe
- Light and Wholesome: Using white whole wheat flour keeps these cookies tender but adds fiber and nutrients.
- Perfectly Spiced: The pumpkin spice and cinnamon sugar coating creates that classic snickerdoodle flavor with a seasonal twist.
- Easy and Quick: With simple steps and just 30 minutes total, these cookies are great when you’re short on time.
- Flexible Ingredients: You can swap honey for agave or use all-purpose flour if you don’t have white whole wheat handy.
Ingredients You’ll Need
The magic behind this Skinny Pumpkin Snickerdoodles Recipe comes from simple pantry staples combined with fresh pumpkin flavor and a cozy blend of spices. Using white whole wheat flour adds a mild nuttiness while keeping your cookies soft, and the pumpkin spice mix brings that signature warmth.
- White Whole Wheat Flour: I love using King Arthur’s white whole wheat for lighter, tender cookies, but all-purpose works just fine too.
- Baking Soda: Helps the cookies rise gently without puffing up too much.
- Cream of Tartar: Classic ingredient in snickerdoodles for that signature tang and texture—don’t skip it!
- Sugar: Both granulated sugar in the dough and in the coating bring sweetness and that crunchy, cinnamon-sugar finish.
- Butter: Softened butter melts into a deliciously tender crumb, so be sure it’s not cold.
- Honey or Agave: Adds a subtle natural sweetness and extra moisture to keep these cookies from drying out.
- Vanilla Extract: Brings warmth and depth to the flavor.
- Egg: Binds everything together and gives a nice structure without heaviness.
- Pumpkin Spice: The spice blend is what makes these cookies feel like fall — cinnamon, nutmeg, ginger, and cloves all wrapped up in one.
- Cooking Spray: To keep your baking sheets clean and help the cookies bake evenly.
Variations
I encourage you to make this Skinny Pumpkin Snickerdoodles Recipe your own by trying some fun twists that match your tastes or dietary needs. I’ve played with a few options over the years, and some have become firm family favorites!
- Gluten-Free Version: I once swapped in a 1:1 gluten-free baking flour blend, and while the texture was slightly different, the flavor was still amazing.
- Moisture Boost: For extra chewiness, try adding a tablespoon of pumpkin puree to the dough—it enhances pumpkin flavor and softness.
- Sweetener Swap: If you want less refined sugar, you can replace the granulated sugar with coconut sugar or a sugar alcohol blend for a lower glycemic version.
- Extra Spice Kick: Adding a pinch of ground cloves or cardamom to the pumpkin spice mix gives these cookies an unexpected warm depth.
How to Make Skinny Pumpkin Snickerdoodles Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by preheating your oven to 375°F and lining two baking sheets with Silpat mats or parchment paper, then lightly spray with cooking spray—this stops cookies from sticking without adding calories. In a medium bowl, whisk together white whole wheat flour, baking soda, and cream of tartar until combined. This step is key for making sure your snickerdoodles have their signature texture and rise.
Step 2: Cream Butter and Sugar, Then Add Wet Ingredients
In a large bowl, beat softened butter and 1 cup of sugar with a mixer on medium speed until light and fluffy—this usually takes about 2-3 minutes. Then add honey or agave, vanilla, and one large egg; beat well so everything is perfectly blended. Gradually mix in your dry ingredients until just combined; overmixing can make cookies tough! Cover the bowl and chill the dough for 10 minutes. I find this step helps the dough hold together better when shaping.
Step 3: Shape and Coat Your Cookies
In another bowl, whisk the remaining sugar with pumpkin spice to make a flavorful coating. With wet hands (I keep a small cup of water nearby so the dough doesn’t stick), roll the dough into about 42 one-inch balls. Then roll each ball in the sugar-spice mix until fully coated. This step creates that crave-worthy cinnamon-sugar crunch on the outside everyone loves.
Step 4: Bake and Cool
Place the coated dough balls on your baking sheets about 2 inches apart, then gently flatten each one slightly with a fork—this helps them bake evenly without losing the soft texture. Bake at 375°F for 5 to 7 minutes; they’ll be lightly set but still soft in the middle. This is where it helps to watch closely, as you don’t want to overbake! After baking, let cookies cool on the sheets for 2 minutes before transferring to wire racks to cool completely.
Pro Tips for Making Skinny Pumpkin Snickerdoodles Recipe
- Chill the Dough: I learned this made shaping easier and helped the cookies keep their round shape without spreading too much.
- Use Wet Hands to Roll: It stops the dough from sticking and keeps your coating even and smooth.
- Don’t Overbake: Cookies will seem soft coming out but firm up as they cool—this keeps them chewy and tender.
- Customize Your Spice Blend: Experiment with extra cinnamon or cloves to dial in your perfect pumpkin spice flavor.
How to Serve Skinny Pumpkin Snickerdoodles Recipe
Garnishes
I usually sprinkle a little extra pumpkin spice on top of the cookies right after baking for an extra aromatic touch. Sometimes, a light dusting of powdered sugar adds a sweet snow-kissed look that’s perfect for holiday parties. These simple garnishes really elevate presentation but keep the natural charm of the pumpkin snickerdoodles.
Side Dishes
These cookies pair beautifully with a warm mug of chai tea or my favorite pumpkin spice latte. For brunch, I like serving them alongside a fresh fruit salad or a dollop of Greek yogurt with honey. They’re great for dessert after a light meal, especially with a scoop of vanilla ice cream if you want to make it extra special.
Creative Ways to Present
For holiday cookie platters, I arrange these pumpkin snickerdoodles in rows alternating with sprigs of fresh rosemary and small pumpkins or gourds for a festive look. They also make adorable layered gifts—stack about six on a pretty ribboned plate or put them in a mason jar with a handwritten recipe tag. One year I even dipped half the cookies in melted dark chocolate for a rich, fancy upgrade that disappeared fast!
Make Ahead and Storage
Storing Leftovers
I store leftover Skinny Pumpkin Snickerdoodles in an airtight container at room temperature—it keeps them soft and just as delicious for up to 3 days. If you want to stretch the freshness, adding a slice of bread in the container helps maintain moisture. My family usually gobbles them up too fast to worry about long storage, though!
Freezing
I’ve had excellent luck freezing these cookies once they’re fully cooled. Just pop them in a zip-top bag or freezer-safe container, layering with parchment so they don’t stick. For dough, I freeze balls on a tray until solid, then transfer to a bag—so convenient to bake fresh cookies anytime. Plus, baking straight from frozen only adds a couple minutes to the bake time.
Reheating
When I reheat leftover cookies, a quick 10-15 seconds in the microwave softens them beautifully, or a few minutes in a low oven (about 300°F) refreshes their slightly crisp edges. Avoid overheating, or they’ll dry out quickly. If you pull them out of the freezer, I usually let them thaw at room temperature for about 15 minutes before enjoying.
FAQs
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Can I use regular all-purpose flour instead of white whole wheat?
Absolutely! All-purpose flour works just fine in this recipe and will yield a slightly lighter texture. I use white whole wheat for added fiber and a subtle nutty flavor, but you won’t sacrifice the classic snickerdoodle taste by using all-purpose.
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Why is cream of tartar important in this Skinny Pumpkin Snickerdoodles Recipe?
Cream of tartar gives snickerdoodles their characteristic tangy flavor and chewy texture. It reacts with baking soda to help the cookies rise properly and prevents them from becoming too cakey or dry.
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Can I make this recipe vegan?
You can substitute the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use a plant-based butter alternative along with agave or maple syrup instead of honey. Texture may vary slightly, but the pumpkin spice flavor will still shine through.
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How do I prevent my Skinny Pumpkin Snickerdoodles from spreading too much?
Chilling the dough for at least 10 minutes before baking is key to preventing excessive spreading. Also, make sure your butter is softened, not melted, and avoid too much mixing once you add the flour.
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Can I freeze the dough balls before baking?
Yes! Freezing the dough balls is a great way to have fresh cookies anytime. Flash freeze them on a baking sheet, then store in a freezer bag. You can bake them directly from frozen—just add a minute or two to the baking time.
Final Thoughts
This Skinny Pumpkin Snickerdoodles Recipe has become my go-to fall favorite because it gives me all those comforting seasonal flavors without leaving me feeling weighed down. I love how simple it is to make, and how inviting the house smells while these cookies are baking. Whether you’re making them for yourself, family, or friends, I promise you’ll enjoy the soft, cozy bites that carry a perfect blend of sweet and spice. Give this recipe a try—I can’t wait to hear how it becomes a staple in your kitchen too!
Print
Skinny Pumpkin Snickerdoodles Recipe
- Prep Time: 25 minutes
- Cook Time: 5-7 minutes
- Total Time: 32 minutes
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Skinny Pumpkin Snickerdoodles are a lightened-up, delicious twist on the classic snickerdoodle cookie, infused with warm pumpkin spice and made with white whole wheat flour for added nutrition. Perfectly soft, slightly crisp, and coated in a cinnamon-sugar pumpkin spice mixture, these cookies capture the flavors of fall without the extra calories.
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
- 1/4 cup butter (softened)
- 1 tbsp honey or agave
- 1 tsp vanilla extract
- 1 large egg
Sweeteners & Coating
- 1 cup sugar
- 3 tbsp sugar (for rolling)
- 1 tbsp pumpkin spice (for rolling)
Other
- cooking spray
Instructions
- Preheat and prepare baking sheets. Preheat your oven to 375°F (190°C). Line two baking sheets with Silpat mats or parchment paper and lightly spray 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. This ensures even distribution of the leavening agents.
- Cream butter and sugar. In a large bowl, beat the softened butter and 1 cup sugar together using a mixer at medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add wet ingredients. Beat in the honey or agave, vanilla extract, and the large egg until everything is thoroughly combined.
- Combine wet and dry mixtures. Gradually add the flour mixture to the wet ingredients, beating at low speed just until combined to avoid overmixing. Cover the dough and chill in the refrigerator for 10 minutes to firm up.
- Prepare the cinnamon sugar coating. In a medium bowl, mix the 3 tablespoons of sugar with the tablespoon of pumpkin spice thoroughly using a whisk. This will be used for rolling the cookie dough balls.
- Form and coat cookie dough balls. With slightly wet hands (keep a cup of water nearby for moistening), shape the dough into 42 one-inch balls. Roll each ball in the pumpkin spice sugar mixture to coat evenly.
- Arrange and flatten. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with a fork to create the classic snickerdoodle shape.
- Bake and cool. Bake in the preheated oven for 5 to 7 minutes. The cookies should be slightly soft in the center when done. Let them cool on the baking sheets for 2 minutes to set, then transfer to wire racks to cool completely.
- Enjoy or store. Once cooled, enjoy these flavorful pumpkin snickerdoodles or store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Notes
- Store your pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days to maintain freshness.
- Once cooled, pumpkin snickerdoodles can be frozen in a zipper bag or freezer-safe container for longer storage.
- You can freeze the cookie dough shaped into balls: flash freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time.
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
