I absolutely love this Skinny Pumpkin Snickerdoodles Recipe because it perfectly balances the cozy warmth of pumpkin spice with a light, healthy twist that doesn’t skimp on flavor. If you’re like me and crave those classic fall cookie vibes without the guilt, you’re going to find this recipe a total game-changer. It’s not just about fewer calories; it’s about keeping that soft, chewy texture and cinnamon-sugar crackle on top that makes you reach for more.
When I first tried these, I was surprised at how quick and easy they come together, making them a perfect after-school treat or a last-minute dessert for guests. Whether you’re baking to cozy up with your favorite cup of tea or looking for a snack that won’t weigh you down, this Skinny Pumpkin Snickerdoodles Recipe is exactly what you need in your fall baking lineup.
Why You’ll Love This Recipe
- Light and Flavorful: Uses white whole wheat flour and less butter for a healthier twist without losing the traditional snickerdoodle taste.
- Perfect Texture: Soft on the inside with a slight crispness on the outside, thanks to the cinnamon sugar coating.
- Easy and Quick: You can whip up this batch in under 30 minutes—great for busy days!
- Versatile for Any Occasion: Whether it’s a cozy night in or a festive gathering, these cookies always shine.
Ingredients You’ll Need
The beauty of this Skinny Pumpkin Snickerdoodles Recipe is in its simple, wholesome ingredients that come together to create a magical autumn treat. I recommend using white whole wheat flour because it adds fiber and a mild nuttiness but feel free to swap in all-purpose if that’s what you have on hand.
- White whole wheat flour: Adds fiber and heartiness without the heaviness of regular whole wheat.
- Baking soda: Helps the cookies rise just right, keeping them soft and fluffy.
- Cream of tartar: A classic snickerdoodle ingredient that adds a subtle tang and tender chew.
- Sugar: I use both regular sugar in the dough and cinnamon sugar on top for that irresistible crackle.
- Butter: Softened for easy creaming, but only a quarter cup makes this a skinny recipe.
- Honey or agave: Adds natural sweetness and moistness to the dough.
- Vanilla extract: Just the right touch to enhance the spices and sweetness.
- Large egg: Binds everything together for perfect structure.
- Pumpkin pie spice: The star of the show—warm cinnamon, nutmeg, and cloves give these cookies their seasonality.
- Cooking spray: For prepping your baking sheets to keep cookies from sticking without added fat.
Variations
I love how adaptable this Skinny Pumpkin Snickerdoodles Recipe is, so I encourage you to tweak it based on what you have or your dietary preferences. It’s fun to experiment—it’s your kitchen, after all!
- Gluten-Free Variation: I’ve swapped out the white whole wheat flour with a 1:1 gluten-free baking blend and got great results for my gluten-sensitive friends.
- Vegan Option: Replace the butter with coconut oil and use a flax egg instead of a regular egg; they still taste amazing!
- Extra Spice Kick: When I want a bolder fall flavor, I add a pinch of ground ginger or cloves to the cinnamon sugar mix.
- Mini Cookies: Making smaller bites is perfect for parties or lunchbox treats—I just adjust the baking time down a bit.
How to Make Skinny Pumpkin Snickerdoodles Recipe
Step 1: Prepping Your Dry Ingredients
Start by preheating your oven to 375°F and getting two baking sheets ready by lining them with Silpat mats or parchment paper and spraying with a bit of cooking spray. In a medium bowl, whisk together the white whole wheat flour, baking soda, and cream of tartar until evenly combined. This step ensures your cookies rise evenly and have that classic snickerdoodle tang.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and one cup of sugar using a mixer on medium speed. You want a light, fluffy mixture – this is where the magic starts for your cookie’s texture. Then, add in your honey (or agave), vanilla extract, and the egg, beating until everything is smooth and well combined.
Step 3: Combine Wet and Dry
Gradually add the dry flour mixture to your sugar-butter combo, mixing just until combined. Don’t overmix here; that can make your cookies tough. Once mixed, cover the dough and stick it in the fridge for 10 minutes—this chilling step helps the dough hold together nicely when you roll it into balls.
Step 4: Roll in Pumpkin Spice Sugar
Mix the remaining 3 tablespoons of sugar with pumpkin pie spice in a medium bowl. Wet your hands slightly (I keep a small cup of water nearby) to handle the dough easily without sticking. Shape the dough into about 42 one-inch balls, then roll each ball in the cinnamon-sugar-spice mix to coat them completely.
Step 5: Bake to Perfection
Place the coated balls on your prepared baking sheets about 2 inches apart. Slightly flatten each ball with the back of a fork—that classic snickerdoodle step—and pop them in the oven to bake for 5-7 minutes. You want the edges just set but cookies still a little soft in the center. Let them cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making Skinny Pumpkin Snickerdoodles Recipe
- Use White Whole Wheat Flour: It adds a subtle nuttiness without changing the look or texture much—trust me, it’s wonderful for a ‘skinny’ version.
- Don’t Skip Chilling the Dough: I learned this keeps your cookies from spreading too much and helps maintain that perfect chewy center.
- Wet Hands for Rolling: This trick prevents sticky fingers and makes the pumpkin spice sugar coating even and easy.
- Watch Your Bake Time: Pull the cookies out when they’re just set around the edges; they’ll firm up as they cool without drying out.
How to Serve Skinny Pumpkin Snickerdoodles Recipe
Garnishes
I like to keep it simple with these cookies: a light dusting of powdered sugar or extra cinnamon sugar right before serving adds a little shine and makes them feel extra special. For a fall party, sometimes I sprinkle finely chopped toasted pecans around the platter edges for crunch and a nutty contrast.
Side Dishes
Pair these Skinny Pumpkin Snickerdoodles with a warm mug of chai tea or your favorite pumpkin spice latte for ultimate seasonal bliss. For gatherings, mini cups of vanilla bean ice cream or whipped cream make a lovely side to balance the lightly spiced cookie sweetness.
Creative Ways to Present
For holiday treats, I love layering these cookies with dollops of cream cheese frosting and layering some salted caramel drizzle—it’s a crowd-pleaser! Serving them on a rustic wooden board with fresh autumn leaves or small pumpkins instantly makes any table feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
I keep leftover Skinny Pumpkin Snickerdoodles in an airtight container at room temperature, and they stay fresh and soft for about three days. The cinnamon sugar coating remains delightfully crisp, so it’s the perfect snack to enjoy without any fuss.
Freezing
If you want to save time later, freezing the dough balls works like a charm. I flash freeze them on a baking sheet first, then toss them into a freezer-safe bag. When you’re ready, bake directly from frozen, adding a minute or two to the baking time, and voilà—fresh-baked cookies anytime!
Reheating
To refresh leftover cookies, I pop them in the microwave for about 10 seconds or warm them in the oven at 300°F for 5 minutes—this brings back that soft, melty texture without drying them out. If you have the time, letting them come to room temperature also revives that fresh-baked vibe beautifully.
FAQs
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Can I make this Skinny Pumpkin Snickerdoodles Recipe dairy-free?
Absolutely! Substitute the butter with a vegan butter or coconut oil and use a plant-based egg replacer like a flax egg. The cookies will still be soft and flavorful, perfect for dairy-free diets.
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Why do snickerdoodles use cream of tartar?
Cream of tartar gives snickerdoodles their distinctive tangy flavor and contributes to the chewy texture that makes them unique compared to other sugar cookies. It also helps stabilize the structure by reacting with baking soda for a perfect rise.
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Can I use regular all-purpose flour instead of white whole wheat?
You can! While white whole wheat flour adds extra nutrition and a subtle nuttiness, all-purpose flour will produce a more traditional texture and flavor. The cookies will still turn out delicious.
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How do I prevent my pumpkin snickerdoodles from spreading too much?
Make sure your dough is well chilled before baking, and don’t flatten the balls too much before placing them on the sheet. Using white whole wheat flour also helps the dough hold together better, minimizing spreading.
Final Thoughts
This Skinny Pumpkin Snickerdoodles Recipe has become one of my absolute favorites, not just because it’s lighter but because it never compromises on that warm, cozy flavor we all crave in fall baking. I love sharing these with family and friends who always ask for the recipe, and I know you’ll feel proud making them too. Give this recipe a try next time you want a cookie that’s both comforting and a little bit guilt-free—you might just find yourself making it all season long!
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 soft and chewy snickerdoodle cookie, infused with warm pumpkin spice flavors. Made with white whole wheat flour and just a touch of butter and honey, these cookies are perfect for a delicious fall treat that won’t weigh you down. Rolled in a cinnamon-sugar-pumpkin spice mixture, they bake up soft with a slightly crisp edge, perfect for enjoying with a cup of tea or coffee.
Ingredients
Dry Ingredients
- 1-3/4 cups King Arthur white whole wheat flour (or all-purpose white flour)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
Wet Ingredients
- 1/4 cup butter (softened)
- 1 cup sugar
- 1 tbsp honey or agave
- 1 tsp vanilla extract
- 1 large egg
Coating
- 3 tbsp sugar
- 1 tbsp pumpkin pie spice
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 evenly combined.
- Cream Butter and Sugar. In a large bowl, beat the softened butter and 1 cup sugar with a mixer on medium speed until the mixture is smooth and well blended, about 2-3 minutes.
- Add Wet Ingredients. To the butter-sugar mixture, add the honey (or agave), vanilla extract, and the large egg. Beat until all ingredients are fully incorporated and the batter is smooth.
- Combine Wet and Dry. Gradually add the dry flour mixture to the wet ingredients, beating just until combined. Avoid overmixing to maintain tender cookies. Then cover the bowl and chill the dough in the fridge for 10 minutes to make it easier to handle.
- Prepare Coating Mixture. In a medium bowl, whisk together 3 tablespoons of sugar and 1 tablespoon of pumpkin pie spice until well combined. This will be used to coat the cookie dough balls.
- Shape and Coat Dough Balls. Moisten your hands with water to prevent sticking. Shape the chilled dough into 42 equal-sized 1-inch balls. Roll each ball in the pumpkin spice sugar mixture to coat thoroughly.
- Arrange on Baking Sheets. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Slightly flatten each ball with a fork to achieve the classic snickerdoodle shape.
- Bake Cookies. Bake in the preheated oven at 375°F for about 5 to 7 minutes. The cookies will look slightly soft in the center when done. Be careful not to overbake to maintain softness.
- Cool and Serve. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Enjoy your skinny pumpkin snickerdoodles!
Notes
- Room Temperature Storage: Store your pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days.
- Freezing: Once fully cooled, you can freeze the baked cookies in a zipper-lock bag or freezer-safe container to enjoy later.
- Freezing Dough: The cookie dough can be frozen as well. Best to freeze them after shaping into balls. Flash freeze on a baking sheet then transfer the frozen dough balls into a freezer-safe bag. You can bake directly from frozen by adding a couple of extra minutes to the baking time.
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
