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Pumpkin snickerdoodles on a grey background

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 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 35 minutes
Servings 36 cookies
Calories 116kcal


For the Pumpkin Snickerdoodles

  • 3/4 cup 6 oz / 170g room temperature butter
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup pumpkin puree
  • 1 egg
  • 3 1/2 cups white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

For the cinnamon sugar:

  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger


  • 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!


  • 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. 


Calories: 116kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 53mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 920IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.4mg