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Lighter Pumpkin Snickerdoodle Cookies

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These Lighter Pumpkin Snickerdoodle Cookies are soft, spiced, and perfectly sweetened with a crackly cinnamon-sugar top. Made with pumpkin puree and Greek yogurt, they’re a healthier twist on a classic fall favorite that doesn’t sacrifice flavor.

Ingredients

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  • 1 ¾ cups white whole wheat flour (or all-purpose flour)
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • ¼ cup pumpkin puree (100% pure pumpkin)
  • ¼ cup plain Greek yogurt (full-fat or 2%)
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)

Instructions

  1. Line a large baking sheet with parchment paper or a silicone mat. In a small bowl, mix together the 2 tablespoons of sugar and 1 ½ teaspoons of cinnamon for the coating. Set aside.
  2. In a medium bowl, whisk together the white whole wheat flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula once or twice.
  4. Add the pumpkin puree, Greek yogurt, egg white, and vanilla extract to the butter-sugar mixture. Beat on low speed until just combined. The mixture may look curdled.
  5. Add the dry ingredient mixture to the wet ingredients. Use a rubber spatula to fold everything together gently, just until no streaks of flour remain. Do not overmix. The dough will be soft and slightly sticky.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  7. About 10 minutes before baking, preheat the oven to 350°F (175°C). Position the rack in the center of the oven.
  8. Remove the chilled dough from the fridge. Using a cookie scoop or tablespoon, scoop out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a smooth ball between your palms.
  9. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart. You should get about 12 cookies.
  10. Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed and crackled. The centers will still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely.
  12. Serve warm or at room temperature.

Notes

Chilling the dough is crucial for preventing spreading and achieving a puffy, crackly top. Do not skip it. For best results, use 100% pure pumpkin puree, not pumpkin pie filling. The cookies taste even better the day after baking as the flavors meld.

Nutrition

Keywords: pumpkin snickerdoodle cookies, healthy pumpkin cookies, lighter snickerdoodle, fall baking, pumpkin dessert, Greek yogurt cookies

Find it online: https://sunnysavory.com/lighter-pumpkin-snickerdoodle-cookies-12-easy-best-recipe/