• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Best Breakfast
    • Awesome Appetizers
    • Drink Ideas
    • Healthy Salads
    • Soup Recipes
    • Always Snacking
    • Dinner Recipes
    • Chicken Recipes
    • Beef Dishes
    • Fish Recipes
    • Vegetarian Recipe Ideas
    • Delicious Desserts
  • Travel And Hiking
    • International Travel
    • Travel- United States
    • Exploring National Parks
    • State Parks
    • Hikes In The USA
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Best Breakfast
    • Awesome Appetizers
    • Drink Ideas
    • Healthy Salads
    • Soup Recipes
    • Always Snacking
    • Dinner Recipes
    • Chicken Recipes
    • Beef Dishes
    • Fish Recipes
    • Vegetarian Recipe Ideas
    • Delicious Desserts
  • Travel And Hiking
    • International Travel
    • Travel- United States
    • Exploring National Parks
    • State Parks
    • Hikes In The USA
  • Contact
×

Home » Delicious Desserts

Pumpkin Snickerdoodles Recipe

Published: Oct 10, 2019 · Modified: Aug 25, 2022 by Amy · This post may contain affiliate links ·

Jump to Recipe

Are you looking for a fall version of the classic snickerdoodle cookie? Let me tell you, these pumpkin snickerdoodle cookies are where it is at! This is the time of year to enjoy all things pumpkin!

Pumpkin snickerdoodles-whole grain on a white plate.

If you like pumpkin cookies, you really need to try this recipe for this healthy snickerdoodle cookies! They are so good, especially in the Fall when these flavors are seasonal!

Serve them up for parties or an afternoon tea with a cozy hot pear cider. If you like snickerdoodles, then you definitely need to try these delicious snickerdoodle bars.

When it comes to pumpkin, I can't get enough of cooking with it. It works great savory and sweet! Check out how it's used to make a healthy salad, a pumpkin risotto, and everyone's favorite, pumpkin pie!

Why You Will Love This Recipe

  • The flavor is perfect. Not only does it have a delicious pumpkin flavor, but a nice blend of warming spices as well.
  • The perfect pumpkin spice cookie for pumpkin season.  Serve them up for special events and holidays during the autumn.
  • Great texture. A delightfully chewy snickerdoodle cookie with pumpkin that is also tender and so good!
  • A healthy pumpkin cookie recipe. Not only are they made with less sugar, but they are also made with 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. 

Ingredients

Let's take a look at the main ingredients you will need to make this old-fashioned pumpkin cookie recipe.

  • Flour: This pumpkin cookie recipe is made with a blend of all-purpose flour and whole wheat pastry flour. The benefit to using whole wheat pastry flour is it contains a lower amount of protein which helps maintain the tender flavor you want.
  • Leaveners: Cream of tartar and baking soda are traditionally used in the classic snickerdoodle recipe.
  • Salt: It only takes a little bit, but is essential. 
  • Cinnamon: Use any brand but I love Spice House Saigon Cinnamon.
  • Spices: This recipe uses cinnamon, nutmeg and ginger. I really love Spice House Saigon Cinnamon. You can also use pumpkin pie spice in place of the cinnamon and nutmeg if you prefer. 
  • Butter: Make sure it's at room temperature. You can use unsalted or salted butter. 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 richer flavor of dark brown in this pumpkin snickerdoodles recipe. 
  • Pumpkin puree: This gives the cookies that real pumpkin flavor. 
  • Vanilla: A hint of sweetness and flavor.
  • Granulated sugar: The cookies are rolled in the sugar mixed with cinnamon just before baking.

The full ingredient list and quantities are in the recipe card at the end of the page.

How To Make Pumpkin Snickerdoodles Cookie Recipe

Let's look at what goes into making the best pumpkin snickerdoodles!

  1. Start by mixing your dry ingredients except for the brown sugar in a small bowl. Set this aside. 
  2. Next, beat your softened butter and brown sugar in a medium bowl for a minute or so.
Mixing the dry ingredients in a bowl.
Adding sugar to the butter in a mixing bowl
  1. Add the egg, pumpkin puree, and vanilla to the butter mixture. Mix again, this time only to combine the ingredients. Then combine your wet ingredients with the flour mixture and mix only to combine. You do not want to overmix. 
  2. Wrap the bowl tightly with saran wrap so the dough doesn't dry out. Store in the refrigerator for a minimum of three hours.
Adding pumpkin to the mixing bowl.
Covering the batter with plastic wrap.
  1. 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. 
  2. Mix your white sugar and cinnamon on a dinner plate. 
  3. Scoop your cookie dough into balls. I like to use a portion scoop to do this, it helps ensure consistency in size. 
  4. Roll your cookies in the sugar mixture and place them on the prepared baking sheet.
Mixing the sugar and cinnamon to coat the pumpkin snickerdoodles.
Rolling the pumpkin cookies in the sugar mixture before cooking.
  1. Move to the oven to bake. Cool on a wire rack or eat right away. I promise you won't be disappointed either way!

That is it! This old-fashioned pumpkin cookie recipe is really simple to make!

How to Bake 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 you if you are new to baking with this ingredient.

  • Start in moderation. This recipe calls for a mix of whole wheat and white flour. This is a great blend to start working with in baking.
  • Use the right wheat flour for the right baked good. One complaint is that the whole wheat baked goods don’t taste like the original. For this recipe, I highly recommend using whole wheat pastry flour.
  • Make sure not to over-mix. In this recipe, only mix to COMBINE, this will keep you from overmixing.
  • Don't overbake. Whole wheat absorbs more moisture, so make sure not to overbake or the cookies will be dry and crumbly.

Expert Tips and FAQ

  • Let the cookies chill for at least three hours in the fridge before baking. This slows down how much they spread out, allows the flavors to develop, and makes the end results so much better. For best results, chill overnight when time allows.
  • Make without whole wheat flour? I love the whole wheat, but you can use completely all-purpose flour instead if you wish.
  • Make sure you use pumpkin puree! Don't confuse it with canned pumpkin pie filling which is usually stored in the same area! They aren't the same thing!
Can I use baked pumpkin instead of canned?

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.

How long will these cookies hold for?

They will hold well in an airtight container for at least 4 days!

Can you freeze this cookie dough before baking?

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 them in the cinnamon sugar and they are ready to go.

Pumpkin snickerdoodles-whole grain on a white plate.

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

Follow me on Instagram!

For more inspiration

A Red Spatula
A stack of pumpkin snickerdoodles on a plate.

Pumpkin Snickerdoodle Cookies

Amy- A Red Spatula
Are you looking for a fall version of the classic snickerdoodle cookie? Let me tell you, these pumpkin snickerdoodle cookies are where it is at! This is the time of year to enjoy all things pumpkin!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Chill time 3 hrs
Total Time 3 hrs 25 mins
Course Dessert
Cuisine American
Servings 32

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
  • ⅙ 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!

Notes

Let the cookies chill for at least three hours in the fridge before baking. This slows down how much they spread out, allows the flavors to develop, and makes the end results so much better. For best results, chill overnight when time allows.
Make without whole wheat flour? I love the whole wheat, but you can use completely all-purpose flour instead if you wish.
Keyword old-fashioned pumpkin cookie recipe, pumpkin cookie recipe, pumpkin snickerdoodles, pumpkin spice snickerdoodles
Tried this recipe?Let us know how it was!
« Healthy Pumpkin and Beetroot Salad
Green Chili and Jack Biscuits- Whole Wheat »

Primary Sidebar

Hi, I'm Amy! I am a culinary school graduate working to create a balanced approach to healthy recipes. My recipes are ones that the whole family can love.

More about me →

Popular

  • Grilled Stuffed Pork Tenderloin
  • Oat Groats Instant Pot Recipe
  • virgin pina colada in a glass with a umbrella and pineapple wedge.
    Virgin Pina Colada Recipe- with Coconut Milk
  • Thick lemon curd in small jars.
    The Best Thick Lemon Curd
  • Facebook
  • Instagram
  • Pinterest

Subscribe

Are Whole Grains and Carbs the Big Bad Wolf?

Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

Thank you for subscribing!

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2023 A Red Spatula