If you’ve been searching for a way to enjoy fall flavors without the usual sugar overload, you’re going to love this Skinny Pumpkin Snickerdoodles Recipe. These cookies have all the cozy pumpkin spice vibes you crave, but with a lighter twist that makes them perfect for a guilt-free treat. I love how they’re soft, subtly spiced, and perfectly sweet — ideal for enjoying with a cup of tea or coffee on a crisp afternoon.
When I first tried this Skinny Pumpkin Snickerdoodles Recipe, I was surprised by how much pumpkin flavor you get without adding pumpkin puree, which can sometimes weigh down cookies. Plus, using white whole wheat flour and a touch of honey takes these cookies from everyday to special while keeping them on the healthier side. You’re going to find this recipe a fantastic way to celebrate the season without any of the heaviness that usually comes with pumpkin desserts.
Why You’ll Love This Recipe
- Light & Flavorful: Uses white whole wheat flour and less sugar for a guilt-free pumpkin treat.
- Quick & Easy: Comes together with simple pantry ingredients in under 30 minutes.
- Perfect Texture: Soft and slightly chewy with a subtle pumpkin spice twist.
- Kid-Friendly & Crowd-Pleaser: My family goes crazy for these, and yours will too!
Ingredients You’ll Need
The ingredients for this Skinny Pumpkin Snickerdoodles Recipe are simple but thoughtfully chosen to balance flavor and nutrition. Using King Arthur white whole wheat flour gives the cookies a light texture without sacrificing that classic snickerdoodle chewiness, and the pumpkin spice combined with cinnamon sugar delivers unmistakable fall warmth.
- King Arthur white whole wheat flour (or all purpose white): I prefer white whole wheat for the nuttier flavor but all-purpose works fine if that’s what you have.
- Baking soda: Helps the cookies rise just right—don’t skip it!
- Cream of tartar: This is what gives snickerdoodles their signature tangy snap.
- Sugar: Two different amounts here; one for mixing in, one for rolling so you get that sweet, crackly coating.
- Butter (softened): Adds richness and moisture—make sure it’s softened, not melted.
- Honey or agave: I like using honey for a natural sweetener, but agave works well too.
- Vanilla extract: Enhances all the warm flavors beautifully.
- Large egg: Binds everything together and adds structure.
- Pumpkin spice: The star of the show—make sure your blend includes cinnamon, nutmeg, and cloves for depth.
- Cooking spray: Just a quick spritz to keep the cookies from sticking to your baking sheets.
Variations
I love tweaking this Skinny Pumpkin Snickerdoodles Recipe depending on the occasion or what I have on hand. It’s super forgiving, so feel free to get creative and make it your own!
- Add-ins: I sometimes fold in a handful of mini chocolate chips or chopped pecans to add texture and a bit of indulgence.
- Gluten-Free Option: Swap the flour for a gluten-free blend and watch these come together just as beautifully.
- Less Sweet: If you prefer your cookies on the less sweet side, cutting the sugar by a tablespoon or two still produces great results.
- Spice It Up: Play with the pumpkin spice ratio—more cinnamon if you like it cozy, or add a pinch of ginger for a zing.
How to Make Skinny Pumpkin Snickerdoodles Recipe
Step 1: Prep Your Oven and Mix Dry Ingredients
Start by preheating your oven to 375°F and preparing two baking sheets with Silpat mats or parchment paper, lightly sprayed with cooking spray to prevent sticking. In a medium bowl, whisk together the white whole wheat flour, baking soda, and cream of tartar. This mix brings that classic snickerdoodle tang and ensures your cookies rise evenly.
Step 2: Cream Butter and Sugar, Add Wet Ingredients
In a large bowl, beat the softened butter with 1 cup of sugar on medium speed until light and fluffy. This step is key for tender cookies, so don’t rush it! Then, add the honey (or agave), vanilla, and egg, beating well until everything is fully combined.
Step 3: Incorporate the Dry Into the Wet and Chill
Gradually add your flour mixture into the butter mixture, beating at low speed just until the dough comes together. Avoid overmixing here — the dough should look slightly thick but pliable. Cover this dough and let it chill in the fridge for about 10 minutes. This step helps the cookies hold their shape and develop better texture when baked.
Step 4: Mix Cinnamon Sugar and Shape Dough Balls
While your dough chills, stir together 3 tablespoons of sugar with pumpkin pie spice in a medium bowl. This topping is what makes these cookies unforgettable. Using wet hands (this really helps with sticky dough), roll the chilled dough into 42 balls about 1-inch in diameter. Roll each ball in the spiced sugar mixture to coat evenly.
Step 5: Bake and Cool
Place your coated dough balls about 2 inches apart on your prepared baking sheets. Gently flatten each with a fork to get that classic snickerdoodle look. Bake in your preheated oven for 5 to 7 minutes — watch them carefully! They’ll be soft and slightly puffed when done. Once out of the oven, let them cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely. Enjoy these warm, or store as directed below.
Pro Tips for Making Skinny Pumpkin Snickerdoodles Recipe
- Chill Time is Crucial: Don’t skip the chilling—it helps control spreading and maintains the cookie’s soft texture.
- Wet Hands for Rolling: Keeps your hands from sticking, making it easier to get perfectly shaped dough balls.
- Watch the Baking Time: These cookies bake quickly; pulling them out when still slightly soft prevents dryness.
- Use Fresh Spices: Pumpkin spice tastes best when fresh, so toss any that are older for a brighter flavor.
How to Serve Skinny Pumpkin Snickerdoodles Recipe
Garnishes
I like topping these pumpkin snickerdoodles with a tiny dusting of powdered sugar or a quick sprinkle of extra cinnamon sugar before serving—it makes them look extra special without much effort. Sometimes, a drizzle of melted white chocolate adds a festive touch when I’m sharing these for a holiday gathering.
Side Dishes
These cookies pair beautifully with a nice hot cup of chai latte, black coffee, or even a cold glass of milk. I’ve found that they’re also great alongside a simple pumpkin soup or a light cream cheese frosting dip for a fun twist.
Creative Ways to Present
For Halloween or Thanksgiving, I like arranging these cookies on a rustic wooden board adorned with mini pumpkins and autumn leaves. Another favorite is stacking them in a glass jar tied with twine and a cinnamon stick for gifting—it always gets rave reviews!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Skinny Pumpkin Snickerdoodles in an airtight container at room temperature. From my experience, they stay fresh and soft for up to 3 days, although they rarely last that long in my house! The secret is sealing in moisture to keep that soft texture intact.
Freezing
I’ve had great success freezing these cookies. After baking and cooling, simply pop them in a freezer-safe bag and they’ll keep for months. You can also freeze the dough balls: flash freeze them on a tray, then transfer to a container. When you want fresh cookies, bake them right from frozen—adding a minute or two to the baking time.
Reheating
To bring back that just-baked softness, I warm leftover cookies in the microwave for about 10 seconds or pop them in a preheated oven at 300°F for 3-4 minutes. This revives their delicate chew without drying them out.
FAQs
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Can I make the Skinny Pumpkin Snickerdoodles Recipe vegan?
Yes! You can replace the butter with vegan margarine or coconut oil, and swap the egg for a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes). The texture may be a little different but still delicious.
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Why do snickerdoodles use cream of tartar?
Cream of tartar gives snickerdoodles their signature tangy flavor and helps activate the baking soda for a tender, chewy texture with a slight crisp edge. It’s a small ingredient with a big impact!
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Can I substitute regular flour for white whole wheat flour?
Absolutely. If you don’t have white whole wheat flour, all-purpose flour is a perfect substitution and will make your cookies a little lighter in color and texture but just as tasty.
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How do I know when Skinny Pumpkin Snickerdoodles are done baking?
They should be slightly soft in the center and just start to firm up around the edges after 5-7 minutes. They continue to set as they cool, so don’t overbake or you’ll lose that soft chewiness.
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Can I add pumpkin puree to this recipe?
While pumpkin puree adds moisture and flavor, it changes the texture quite a bit. This recipe is designed to capture pumpkin spice essence without wet ingredients like puree, so if you want to try adding puree, you’d need to adjust flour and baking times accordingly.
Final Thoughts
I absolutely love how this Skinny Pumpkin Snickerdoodles Recipe brings the best of fall flavors without making me feel weighed down by dessert. It’s become a staple for my seasonal baking because it’s simple, delicious, and healthy-ish—everything I want in a treat! I’m confident you’ll enjoy making and sharing these cookies as much as I do; they’re a wonderful way to celebrate pumpkin season with a fresh twist. Give them a try next time you crave something sweet but light—you won’t regret it.
Print
Skinny Pumpkin Snickerdoodles Recipe
- Prep Time: 25 minutes
- Cook Time: 5-7 minutes
- Total Time: 30-32 minutes
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Skinny Pumpkin Snickerdoodles are a lighter twist on the classic fall cookie, combining warm pumpkin spice flavors with tender white whole wheat flour for a soft, chewy treat. Perfectly spiced and just sweet enough, they’re easy to make and great for enjoying autumn vibes without the guilt.
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 cup sugar
- 1/4 cup butter (softened)
- 1 tbsp honey or agave
- 1 tsp vanilla
- 1 large egg
Coating
- 3 tbsp sugar
- 1 tbsp pumpkin spice
- cooking spray
Instructions
- Preheat and Prepare Pans: Preheat the oven to 375°F. Line two baking sheets with Silpat mats 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.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup sugar with an electric mixer at medium speed until the mixture is smooth and well blended.
- Add Wet Ingredients: To the creamed mixture, add the honey or agave, vanilla, and egg. Beat thoroughly until smooth and incorporated.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing just until all ingredients are combined. Avoid overmixing. Cover the dough and chill it in the refrigerator for 10 minutes to firm up.
- Prepare Coating Mix: In a separate medium bowl, whisk together 3 tablespoons sugar and 1 tablespoon pumpkin spice to create the flavorful coating.
- Shape Dough Balls: With wet hands to prevent sticking, shape the dough into 42 balls, each about 1 inch in diameter. Have a cup of water nearby to wet your hands as needed to handle the dough easily.
- Coat Dough Balls: Roll each dough ball generously in the sugar and pumpkin spice mixture until evenly coated.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart. Slightly flatten each ball with a fork to help them bake evenly.
- Bake Cookies: Bake in the preheated oven at 375°F for 5 to 7 minutes. The cookies will appear slightly soft when done.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely before enjoying.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Once cooled, you can freeze the baked pumpkin snickerdoodles in a freezer-safe container or Ziploc bag for longer storage.
- The dough can also be frozen—shape into balls, flash freeze on a baking sheet, then transfer frozen dough balls to a container. You can bake directly from frozen whenever desired.
- Using white whole wheat flour adds fiber and nutrients while keeping the texture light and tender.
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
