Pumpkin Snickerdoodles

Pumpkin Snickerdoodles! These soft and chewy cookies are healthy and easy to make! Made with real pumpkin, spices, and white whole wheat flour, they're sure to be a hit with the whole family.

Course cookies

Cuisine American

Keyword Pumpkin Snickerdoodles

Prep Time 20

Cook Time 15

Chilling time 1

Total Time 35

Servings cookies

Calories 116kcal

Author Katie Trant

Ingredients

For the Pumpkin Snickerdoodles

¾ cup 6 oz / 170g room temperature butter
¾ cup granulated sugar
½ cup packed brown sugar
¾ cup pumpkin puree
1 egg
3 ½ cups white whole wheat flour
1 ½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt

For the cinnamon sugar:

½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger

US Customary - Metric

Instructions

With a stand mixer fitted with a paddle or an electric hand mixer, combine butter and sugars until light and fluffy.
Add egg and pumpkin and mix until well blended.
Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt over the wet mixture.
Mix until just combined, then place the snickerdoodle dough into the fridge for at least one hour.
When you're ready to bake, preheat your oven to 350°F, 180°C. Line a baking sheet with parchment paper.
In a small bowl combine brown sugar, cinnamon, and ginger.
Scoop out about 2 Tbsps of chilled snickerdoodle dough and roll in a ball in the palms of your hands.
Toss with cinnamon sugar, and place on the prepared baking sheet. Repeat until sheet is full, giving cookies some space for spreading.
Take a smooth bottomed glass and dip the bottom in water and then in the cinnamon sugar. Press onto the cookies to slightly flatten. If the glass starts to stick to the cookies, re-coat the bottom in sugar.
Bake for about 15 minutes, rotating pan half way through baking. Transfer to a wire rack to cool cookies. Enjoy!

Notes

Nutrition values are an estimate only.
How long will these cookies last? A few days at room temperature in an airtight container, or up to three months in the freezer.
Can I use canned pumpkin purée? You may! But homemade is totes fine too.
Can I freeze the dough before baking? You may! Do everything right up to and including flattening the cookies, and then freeze them unbaked in a single layer. Once they're frozen just pop them into a freezer bag, and you'll have pumpkin snickerdoodles ready to bake on a moment's notice!
I can't find white whole wheat flour. You can substitute it with a) whole wheat pastry flour, b) half all purpose and half regular whole wheat flour, or c) just all purpose flour.

Nutrition