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Wholesome Pumpkin Snickerdoodle Cookies: Easy & Perfect

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Soft, pillowy pumpkin snickerdoodle cookies with a crackly cinnamon sugar top. Made with wholesome ingredients like whole wheat pastry flour and less sugar, these easy 30-minute cookies are perfect for fall baking and are a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (170g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 2 1/4 cups (280g) all-purpose flour (or mix of 1 cup all-purpose and 1 1/4 cups whole wheat pastry flour)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Add the egg, vanilla extract, and pumpkin puree. Beat on low speed until just combined. The mixture may look slightly curdled.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix.
  6. In a small bowl, combine the 1/4 cup sugar and 2 tablespoons cinnamon for the coating. Stir with a fork until well mixed.
  7. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll each portion into a ball between your palms. Then roll each ball in the cinnamon sugar mixture until fully coated.
  8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes. The cookies should look puffed and set around the edges but still soft in the center.
  10. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Don’t skip the cream of tartar—it gives the classic snickerdoodle tang. If dough is too sticky, refrigerate for 15 minutes. Use room temperature ingredients for best results. Measure flour correctly by spooning into cup and leveling off.

Nutrition

Keywords: pumpkin snickerdoodle cookies, healthy snickerdoodles, fall cookies, pumpkin cookies, easy cookie recipe, whole wheat cookies

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