Are you looking for a fall version of the classic snickerdoodle cookie? Let me tell you, these pumpkin snickerdoodles- whole wheat is where it is at! This is the time of year to enjoy all things pumpkin!
Why make these cookies?
My 2 favorite things about this pumpkin snickerdoodle recipe are the flavor and texture.
The flavor is perfect. Not only does it have a delicious pumpkin flavor, but also the warm spices that are added as well. It is the perfect pumpkin spice for pumpkin season.
The texture is also a favorite reason to love these cookies, they are chewy snickerdoodle cookies, which I love. They are also tender and so good!
This is a healthier version. Not only did I reduce the sugar, but also used whole grain flour for part of the recipe. I promise though, you will not be able to tell, these are some of my favorite cookies.
If you like these cookies, you really need to try my whole wheat snickerdoodle cookies.
Ingredients
- All-purpose flour
- Whole wheat pastry flour- I like to use whole wheat pastry flour as it is a lower protein flour that helps maintain the tender flavor you are looking for in a cookie.
- Cream of tartar
- Baking soda- This plus the cream of tartar are the leaveners used in a classic snickerdoodle.
- Salt- it only takes a little bit, but is essential.
- Cinnamon- I love Spice House Saigon Cinnamon.
- ginger
- Nutmeg- You can also use pumpkin pie spice in place of the cinnamon and nutmeg if you prefer.
- Butter- room temperature. You can use unsalted butter or salted. I actually don’t think it makes a big difference in this recipe.
- Dark brown sugar- you can also use light brown, but I love the dark brown in this recipe.
- Pumpkin puree, this gives the cookies that real pumpkin flavor.
- Large egg
- Vanilla
- Granulated sugar and cinnamon- this will be for the cinnamon sugar you roll the dough balls in.
How To
Start by mixing your dry ingredients except for the brown sugar in a small bowl. Set this aside.
Next, beat your softened cup butter and brown sugar in a medium bowl for a minute or so. To this add your egg, pumpkin puree, and vanilla. Mix again, this time only to combine the ingredients.
Now, combine your wet ingredients and your flour mixture together. Again, we are only mixing to combine. You do not want to overmix.
For this recipe, it is really important to let them chill in the fridge before baking. The end results are so much better. They are really good if you let them sit overnight, but at minimal, chill for at least 3 hours. Make sure to wrap the bowl tightly with saran wrap. You don’t want the dough to dry out.
When you are ready to bake, line your cookie sheet with parchment. You don’t have to do this, but it is easier to clean up if you do.
Mix your white sugar and cinnamon on a dinner plate.
Scoop your cookie dough into balls. I like to use a portion scoop to do this, it helps ensure consistency in size.
Roll your cookies in the sugar mixture and place them on the prepared baking sheet.
Move to the oven to bake. Cool on a wire rack or eat right away. I promise you don’t be disappointed either way!
That is it! These cookies are really simple to make and that is a great thing.
Baking with whole wheat flour
Most of us have had bad experiences with whole wheat baked goods. If they are not baked correctly, they can be dry, tasteless, and really unappealing. However, learning a few tricks can help solve any of these issues.
I love baking with whole wheat flour, and have done it for a long time! Here are the recommendations I have for this.
If you are new to baking with whole wheat, start in moderation. This recipe calls for a mix of whole wheat and white flour. This is a great blend to start with.
Another tip is to make sure you are using the right wheat flour for the right baked good. One complaint is that the whole wheat baked goods don’t taste like the original. This problem is mostly solved using the right wheat
For this recipe, I highly recommend using whole wheat pastry flour.
The last tips are this. Make sure not to over mix and make sure not to overbake. In this recipe, only mix to COMBINE, this will keep you from over mixing. Then make sure not to overbake. Whole wheat absorbs more moisture, so make sure not to overbake or it will be dry and crumbly.
FAQ
You sure can! Roast your pumpkin, then strain slightly to remove most of the excess liquid. I like to cook it for a few minutes on the cooktop after roasting.
They will hold well in an airtight container for at least 4 days!
You can! I like to scoop it into the cookie balls, then freeze it on a baking sheet. Once they are frozen, store them in a ziplock freezer bag. When you are ready to bake, thaw the cookie balls and roll in the cinnamon sugar and they are ready to go.
You do not need to. I like to, but this recipe can easily be made with all white flour!
Other Pumpkin Recipes
- Pumpkin Milkshake
- Baked Pumpkin donuts with maple glaze
- Pumpkin risotto with bacon
- Hearty Pumpkin and lentil soup
- Tender Pumpkin Cinnamon Rolls
- Pumpkin Brioche
Pumpkin Snickerdoodles- whole grain
Ingredients
- 2 cups all purpose flour
- 1 cup whole wheat pastry flour You can also use a regular whole wheat if you prefer, but I love the pastry.
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon ground nutmeg
- 1 ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 cup softened butter
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla
- ½ cup pumpkin puree
Cinnamon Sugar
- ½ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- In a small bowl, combine flours, cream of tartar, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, combine butter, granulated sugar, and brown sugar until they are light and fluffly.Then, add egg, pumpkin and vanilla. Mix only to combine.
- Cover with plastic wrap and let this chill for at least 3 hours. I like to let it chill overnight.
- Preheat oven to 350 degrees.
- Line 2 baking sheet with parchment paper and set aside.
- On a plate, mix the granulated sugar and cinnamon for your cinnamon sugar. Scoop cookies onto a plate with cinnamon sugar and roll around to coat.
- Bake for 7-10 minutes. You will want the edges to be baked and slightly firm, but the center to still be soft.
- Remember, any time you are baking with whole grains, you will want to underbake just a touch. It helps to keep the cookies from becoming too dry.
- Remove from the oven and after a minute, transfer to a cooling rack. These are delicious warm or cooled.
- Now, sit back and enjoy. You deserve it!