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Lighter Pumpkin Snickerdoodle Cookies

Lighter Pumpkin Snickerdoodle Cookies - featured image
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These Lighter Pumpkin Snickerdoodle Cookies are soft, pillowy, and coated in cinnamon sugar. Made with pumpkin puree for moisture and richness, they are a healthier twist on the classic snickerdoodle that tastes indulgent but has less fat and sugar.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ cup (57g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • For the cinnamon sugar coating: ¼ cup (50g) granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and ¼ teaspoon salt.
  3. In a large bowl, beat ¼ cup softened butter with ½ cup granulated sugar and ¼ cup packed brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides once.
  4. Beat in ½ cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until just combined. The batter may look slightly curdled.
  5. Add the flour mixture to the wet ingredients in two additions, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small shallow bowl, stir together ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Using a 1 ½ tablespoon cookie scoop, scoop the dough into balls. Roll each ball between your palms to smooth, then roll in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart. You should get about 24 cookies.
  8. Bake for 10-12 minutes. The cookies should look puffed and slightly crackly on top, with edges set and centers still soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If the dough feels too sticky to roll, chill it in the fridge for 10 minutes. For best results, use room temperature ingredients. Blot watery pumpkin puree with a paper towel to prevent spreading. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, healthy cookies, fall baking, lighter cookies, pumpkin cookies, cinnamon sugar cookies

Find it online: https://cooksyla.com/lighter-pumpkin-snickerdoodle-cookies-recipe-easy-and-healthy/