Whenever pumpkin season rolls around, I absolutely love pulling out this Skinny Pumpkin Snickerdoodles Recipe—it’s my go-to for when I want that cozy fall feeling without the guilt. These cookies bring together the warm spice of pumpkin pie with that classic cinnamon sugar coating we all adore, but with a lighter twist that keeps things fresh and not overly sweet. If you’ve ever wanted to enjoy a soft, chewy pumpkin treat that doesn’t weigh you down, this recipe is just what you need.
I’ve found that this Skinny Pumpkin Snickerdoodles Recipe works beautifully whether you’re baking for a holiday gathering, a midday snack with coffee, or simply a sweet end to a weeknight dinner. What I love most is that it’s straightforward and uses simple ingredients that you probably already have. Plus, they’re quick to whip up and bake, so you don’t have to wait forever to enjoy that first warm bite.
Why You’ll Love This Recipe
- Light and Chewy: These cookies deliver soft, chewy goodness without all the extra calories.
- Simple Ingredients: Uses pantry staples plus wholesome whole wheat flour to make it healthier.
- Quick & Easy: You’ll be enjoying fresh-baked pumpkin snickerdoodles in under 30 minutes.
- Perfect Fall Flavor: The pumpkin spice sugar coating adds nostalgia and warmth in every bite.
Ingredients You’ll Need
Each ingredient in this Skinny Pumpkin Snickerdoodles Recipe plays an important role in balancing sweet, spice, and texture. Choosing the right flour and a touch of honey really helps keep these cookies tender and flavorful without extra fat.
- King Arthur white whole wheat flour: This flour adds nuttiness and fiber but stays light; you can substitute all-purpose if you prefer.
- Baking soda: Gives the cookies a bit of lift and chewiness.
- Cream of tartar: Classic snickerdoodle ingredient that provides the signature tang and texture.
- Sugar: Both the cookie dough sugar and the spiced sugar coating are key for sweetness and crunch.
- Butter (softened): I find that using softened butter, not melted, keeps the dough the right consistency for rolling.
- Honey or agave: Adds natural sweetness and moisture, enhancing the pumpkin flavor.
- Vanilla extract: A must for rounding out the warm flavors.
- Large egg: Helps bind everything together and maintain tenderness.
- Pumpkin spice: The magic mix of cinnamon, nutmeg, and cloves that transforms these cookies into autumnal wonders.
- Cooking spray: Keeps your baking mats or sheets slick so cookies come off easily.
Variations
I like tinkering with this Skinny Pumpkin Snickerdoodles Recipe depending on the occasion or what I have on hand. Sometimes a little twist here or there can make these cookies feel brand new, so I encourage you to play around and find your fave version.
- Gluten-Free Variation: I swapped the whole wheat flour with a gluten-free blend and still got fantastic, tender results.
- Vegan Option: Replace butter with coconut oil and the egg with a flax egg; the cookies turn out surprisingly delicious.
- Extra Spice Kick: When I’m feeling adventurous, I add a pinch of ground ginger or cardamom to the pumpkin spice mix.
- Frosted Version: A light cream cheese glaze on top turns these into festive treats for special gatherings.
How to Make Skinny Pumpkin Snickerdoodles Recipe
Step 1: Prep Your Dry Ingredients
Start by preheating your oven to 375°F, and line two baking sheets with silicone mats or parchment paper, then lightly spray them. In a medium bowl, whisk together the flour, baking soda, and cream of tartar. This blend sets the stage for the perfect snickerdoodle structure—spongy yet chewy.
Step 2: Cream Butter and Sweeteners
Next, grab your mixer and beat the softened butter with 1 cup of sugar until it’s smooth and fluffy—about 2-3 minutes at medium speed. Then stir in the honey (or agave), vanilla extract, and the egg, mixing well after each addition. This creates a rich base that’s sweet but not overly sugary, keeping the cookies light.
Step 3: Bring the Dough Together
Gradually add the dry ingredients to the wet, mixing just until combined. Don’t overbeat here; you want to keep the dough tender. Cover the bowl with plastic wrap and pop it in the fridge to chill for about 10 minutes—this helps the dough firm up and makes it easier to shape into balls.
Step 4: Make the Cinnamon Pumpkin Sugar Coating
In another bowl, mix together 3 tablespoons of sugar with the pumpkin pie spice. This is the magic dust that gives each cookie that warm, nostalgic snickerdoodle flavor with an autumn twist. Trust me, don’t skip this!
Step 5: Shape, Coat, and Bake
With slightly wet hands (keep a cup of water nearby), roll the dough into 1-inch balls—this usually makes about 42 cookies. Roll each ball in the spiced sugar mixture, then place them roughly 2 inches apart on your baking sheets. Lightly flatten each with a fork to give that classic snickerdoodle look.
Bake at 375°F for 5 to 7 minutes. The cookies will look a little soft when they come out, but that’s perfect because they firm up as they cool. Let them rest on the baking sheet for a couple minutes before transferring to wire racks to cool completely.
Pro Tips for Making Skinny Pumpkin Snickerdoodles Recipe
- Softened Butter is Key: I learned the hard way that melted butter makes the dough too runny—softened butter produces perfect texture.
- Chilling Dough Helps: Even 10 minutes in the fridge prevents spreading and makes rolling easier.
- Keep Hands Wet for Rolling: This prevents sticking and makes your rolling smooth and fast.
- Don’t Overbake: Pull them out when edges set but centers are soft for ultimate chewiness.
How to Serve Skinny Pumpkin Snickerdoodles Recipe
Garnishes
I sometimes sprinkle a tiny bit of extra cinnamon sugar on top of freshly baked cookies just before serving—it adds a lovely sparkle and an extra crunch. If it’s a crowd and you want a fancier touch, a light drizzle of white chocolate or a dusting of powdered sugar can make ’em look stunning without overshadowing the pumpkin spices.
Side Dishes
These pumpkin snickerdoodles are fantastic alongside a steaming mug of chai tea or a rich latte. If you’re hosting brunch, pairing them with fresh fruit like sliced pears or apples brings out the autumn vibes perfectly.
Creative Ways to Present
For holiday gatherings, I like to stack these cookies tied with rustic twine and place little cinnamon sticks on top—that always gets compliments! You can also serve them alongside a pumpkin-flavored dip or spread, like cream cheese frosting, to add a special spin that’s easy to whip up.
Make Ahead and Storage
Storing Leftovers
I store my leftover pumpkin snickerdoodles in an airtight container at room temperature. They stay soft and delicious for up to 3 days, which is perfect if you’re baking ahead for a party or weekday treats. Just keep them away from heat and moisture to maintain their texture.
Freezing
One of my favorite time-saving tricks is to freeze the dough balls individually. I flash freeze them on a baking sheet, then transfer to a sealed freezer bag. When I’m craving something sweet, I bake directly from frozen—just add a minute or two to the bake time and you’re golden. It keeps both the flavor and texture fresh without any hassle.
Reheating
If your leftovers lose a bit of their fresh-baked softness, I like to pop them in the microwave for about 10 seconds or a few minutes in a low oven wrapped in foil to revive that just-baked warmth. It’s amazing how the texture perks back up with a little reheating love.
FAQs
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Can I use regular all-purpose flour instead of white whole wheat flour?
Yes! The recipe works wonderfully with all-purpose flour if you want a lighter texture. The whole wheat version adds a nuttier flavor and a bit more fiber, but either choice will yield delicious results.
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What if I don’t have cream of tartar?
Cream of tartar is traditional for snickerdoodles because it adds tanginess and helps with texture, but if you don’t have it, you can substitute an equal amount of baking powder instead. The cookies may be slightly different but still tasty.
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How do I keep my Skinny Pumpkin Snickerdoodles soft?
Don’t overbake these cookies—take them out when the edges set but centers are still soft. Also, storing them in an airtight container at room temperature helps retain moisture. Reheating slightly before serving can refresh their softness.
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Can I freeze the baked cookies?
Absolutely! Once completely cooled, place your baked pumpkin snickerdoodles in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature and refresh gently in the oven if desired.
Final Thoughts
This Skinny Pumpkin Snickerdoodles Recipe has been one of those gems that not only satisfies my pumpkin cravings but also feels like a little hug in cookie form. I’m so excited for you to try making these at home—they’re straightforward, comforting, and just the right kind of sweet. So next time you’re craving fall flavors without the heaviness, grab your mixing bowl and whip up a batch; I know you and your family will go crazy for them just like mine does!
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 delicious twist on a classic cookie, combining the warm flavors of pumpkin spice with a light, whole wheat flour base. Perfectly soft and slightly chewy, these cookies are low in fat yet full of cozy autumn flavor—ideal for a guilt-free treat during the fall season.
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
Sugars and Spices
- 1 cup sugar (for dough)
- 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 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, beat the softened butter and 1 cup of sugar together on medium speed with a mixer until the mixture is smooth and well blended. This creates a light base for your cookie dough.
- Add Wet Ingredients: Add the honey or agave, vanilla extract, and egg to the butter mixture, then continue beating until everything is fully incorporated and smooth.
- Combine Flour Mixture: Gradually add the dry flour mixture to the wet ingredients, beating just until combined. Avoid over-mixing to keep the cookies tender. Cover the dough and chill it in the refrigerator for 10 minutes to firm it up, which makes shaping easier.
- Prepare Sugar-Spice Coating: In a separate medium bowl, whisk together the 3 tablespoons of sugar and 1 tablespoon pumpkin spice until well mixed. This will be used to coat your cookie dough balls, imparting the classic snickerdoodle flavor with a seasonal twist.
- Shape Cookies: Using wet hands (keep a cup of water nearby to moisten your hands), shape the chilled dough into 42 evenly sized 1-inch balls. Roll each ball thoroughly in the pumpkin spice sugar mixture to coat.
- Arrange and Flatten: Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading. Slightly flatten each ball with a fork to encourage even baking and a traditional snickerdoodle texture.
- Bake: Bake the cookies in the preheated oven for 5-7 minutes. They should be slightly soft in the center when done, which guarantees a chewy and tender bite.
- Cool: Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. This helps them set without losing moisture. Enjoy your Skinny Pumpkin Snickerdoodles!
Notes
- Room temperature: Store your pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
- Freezer: Once completely cooled, these cookies freeze well. Store them in a Ziploc bag or a freezer-safe container to enjoy later.
- Freezing dough: Yes, you can freeze the dough! It’s best to freeze the dough balls individually by flash freezing them on a baking sheet, then transferring to a freezer bag. Bake directly from frozen, adding a minute or two to the 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
