How to Make Pumpkin Snickerdoodles That Stay Soft for Days

These Soft Pumpkin Snickerdoodles are the perfect blend of warm spices, pumpkin goodness, and a chewy, melt-in-your-mouth texture. With a lightened-up twist, they bring all the fall flavors you love in a soft, cinnamon-sugar-coated cookie. Whether for a holiday gathering or a cozy afternoon treat, these cookies are a must-try!

Why You’ll Love This Recipe

Soft & Chewy Texture: The perfect balance of crisp edges and a tender center.
Warm Fall Flavors: Pumpkin, cinnamon, and nutmeg make these cookies extra comforting.
Lightened-Up Version: Uses better-for-you ingredients while keeping the flavor intact.
Easy to Make: Simple steps and minimal prep time for a hassle-free treat.

Ingredients

• 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1/4 cup pumpkin puree
• 1/3 cup coconut sugar (or brown sugar)
• 1/2 tsp vanilla extract
• 1 egg white

Cinnamon-Sugar Coating:

• 2 tbsp coconut sugar (or granulated sugar substitute)
• 1 tsp cinnamon

Instructions

Prepare the Dough:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
• In a separate bowl, cream together the butter, pumpkin puree, coconut sugar, and vanilla extract until smooth.
• Add the egg white and mix until well combined.
• Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.

Coat the Cookies:

• In a small bowl, mix the cinnamon and sugar for the coating.
• Roll the dough into 1-inch balls and coat each one in the cinnamon-sugar mixture.

Bake the Cookies:

• Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
• Lightly press each ball down with your fingers to flatten slightly.
• Bake for 9–11 minutes, or until the edges are set but the centers are still soft.

Cool & Serve:

• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy immediately or store in an airtight container for up to 5 days.

Nutritional Information (Per Cookie, Approximate)

• Calories: 80
• Carbs: 12g
• Protein: 1g
• Fat: 3g
• Fiber: 1g
• Sugar: 5g

Tips for Success

• Use Pumpkin Puree, Not Pie Filling: Make sure to use pure pumpkin puree for the best flavor and texture.
• Chill the Dough if Needed: If the dough feels too sticky, refrigerate it for 15–20 minutes before rolling.
• Don’t Overbake: The cookies will continue to firm up as they cool, so remove them when they’re just set.
• Customize the Sweetness: Adjust the sugar substitute or use maple syrup for a different take.

Why This Recipe Works

• Soft & Chewy: The perfect balance of moisture from the pumpkin and structure from the flour.
• Spiced Just Right: A blend of cinnamon and nutmeg makes every bite cozy and flavorful.
• Healthier Ingredients: Uses whole wheat flour, coconut sugar, and pumpkin for a nutrient boost.

These Soft Pumpkin Snickerdoodles are everything you love about classic snickerdoodles with a fall-inspired twist. Light, delicious, and bursting with warm spices, they’re a treat you’ll want to make all season long!