Forget the cakey, muffin-like pumpkin cookies you’ve had before. These pumpkin snickerdoodle cookies are chewy, buttery, and softer than a fancy hotel pillow. They’re the best of cinnamon sugar cookies, meets pumpkin pie, meets (ultimately) my mouth.
About These Delicious Pumpkin Snickerdoodles
My grandma’s snickerdoodles were one of my favorite cookies growing up, so they’ve long held a soft spot in my heart. She made her snickerdoodles small, which made them easier to sneak to her grandkids when our parents weren’t looking. I can still feel the excitement of opening the green lid of her cookie tin to reveal the homemade snickerdoodles below.
I once asked my grandma the difference between a snickerdoodle cookie and a regular sugar cookie. Her explanation was that snickerdoodles contain cream of tartar, which makes them taste special, and they are always rolled in cinnamon and sugar. For this pumpkin snickerdoodle recipe, I stayed true to my grandma’s directives—cream of tartar and plenty of cinnamon sugar—but replaced part of the butter and the egg with pumpkin puree. To amp-up the “pumpkin factor,” I also added lots of warm spices like ginger and nutmeg. Like all my other healthy pumpkin recipes, the pumpkin flavor makes the snickerdoodles incredibly soft and moist, while the spices give them a coziness that’s perfect for chilly fall days. I also used whole wheat pastry flour, which makes the pumpkin snickerdoodles even more tender and gives them a little nutritional boost—all the more reason to go back for seconds (and maybe to grab one of these Healthy Pumpkin Cookies too!).
More Pumpkin Dessert Recipes
Vegan Pumpkin Pie Pumpkin Oatmeal Cookies Pumpkin Sheet Cake with Greek Yogurt Cream Cheese Frosting Pumpkin Spice Latte Cookies Cream Cheese Pumpkin Brownies Healthy Pumpkin Chocolate Chip Bread Maple Pumpkin Scones
Tools Used to Make This Recipe
Cookie Sheet Silicone Baking Mats Cookie Scoop
