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!
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!
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.
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!
- Start by mixing your dry ingredients except for the brown sugar in a small bowl. Set this aside.
- Next, beat your softened butter and brown sugar in a medium bowl for a minute or so.
- 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.
- Wrap the bowl tightly with saran wrap so the dough doesn't dry out. Store in the refrigerator for a minimum of three hours.
- 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 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!
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 them in the cinnamon sugar and they are ready to go.
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
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For more inspiration
Pumpkin Snickerdoodle Cookies
- 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
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- 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!