Skinny Pumpkin Snickerdoodles

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These Skinny Pumpkin Snickerdoodle cookies should really come with a warning label, because they are so good and hard to stop at just one!

Skinny Pumpkin Snickerdoodles stacked
Pumpkin Snickerdoodles

A snickerdoodle is a type of sugar cookie made with cream of tartar and rolled in cinnamon sugar. This pumpkin spice version was inspired by my Skinny Snickerdoodles. I wanted to see what would happen if I coated them with pumpkin spice instead, the results were pumpkin spice heaven! More of my favorite pumpkin recipes are Skinny Pumpkin Pie, Pumpkin Spice No-Bake Cheesecake, and Pumpkin Butterscotch Bars.

Skinny Pumpkin Snickerdoodles stacked

These pumpkin snickerdoodle cookies are lighter than the traditional Snickerdoodles and made with white whole wheat flour instead for added fiber.

Snickerdoodle Cookie Tips

  • I noticed some people commented on the original snickerdoodle recipe that the dough was too dry, and yes, the dough will be dry. I’ve made them several times with success; using wet hands to form them into balls is a must and will help moisten the dough.
  • Some comments below, people added a little pumpkin puree to the mix along with butter with great success.
  • You can add extra pumpkin pie spice to the batter if you want more pumpkin flavor.

How To Make Pumpkin Spice

Make your own pumpkin spice and add it to your morning coffee or your favorite pumpkin recipes!

Combine 4 teaspoons of ground cinnamon with 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Mix all the ingredients and store in an airtight container for up to 6 months.

Skinny Pumpkin Snickerdoodles stackedSkinny Pumpkin Snickerdoodles stackedSkinny Pumpkin Snickerdoodles stackedSkinny Pumpkin Snickerdoodles stacked

More Pumpkin Recipes you Might Enjoy:

Skinny Pumpkin Snickerdoodles stacked
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4.52 from 29 votes
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Skinny Pumpkin Snickerdoodles

51 Cals 1 Protein 9.5 Carbs 1 Fats
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins
Yield: 42 cookies
COURSE: Dessert
CUISINE: American
These Skinny Pumpkin Snickerdoodles should really come with a warning label, because they are so good and hard to stop at just one!


  • 1-3/4 cups King Arthur white whole wheat flour, or all purpose white
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 1 tbsp honey or agave
  • 1 tsp vanilla
  • 1 large egg
  • 3 tbsp sugar*
  • 1 tbsp pumpkin spice*
  • cooking spray


  • Preheat oven to 375°F.  Line two baking sheets with Silpat mats and spray with cooking spray.
  • Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.
  • Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add the agave, vanilla and egg; beat well.  Gradually add the flour mixture to the sugar mixture, beating just until combined.  Cover and chill for 10 minutes.
    Skinny Pumpkin Snickerdoodles stacked
  • In a medium bowl, combine 3 tbsp sugar with pumpkin pie spice, stirring with a whisk to combine.  With wet hands (you can keep a cup of water close), shape dough into 42 (1-inch) balls.  Roll balls in sugar/pumpkin pie spice mixture.
  • Place balls 2 inches apart onto baking sheets and slightly flatten with a fork.
    Skinny Pumpkin Snickerdoodles stacked
  • Bake 375°F for 5-7 minutes (cookies will be slightly soft).  Cool on baking sheets for 2 minutes.  Remove from pans; cool completely on wire racks.  Enjoy!


*There was a little extra sugar leftover, so I deducted from the n.i..


Serving: 1cookie, Calories: 51kcal, Carbohydrates: 9.5g, Protein: 1g, Fat: 1g, Saturated Fat: 0.5g, Cholesterol: 7.5mg, Sodium: 20mg, Fiber: 1g, Sugar: 6g
WW Points Plus: 1
Keywords: best snickerdoodle recipe, pumpkin cookies, pumpkin snickerdoodles, pumpkin spice cookies, Skinny Pumpkin Spiced Snickerdoodles

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  1. These did not work for me, I added some pumpkin as others suggested but they definitely needed salt and something else? They tasted like flavorless dough and we ended up throwing them out. 

  2. First time making them and as others suggested I swapped out the butter for pumpkin. They definitely need salt and mine were really gooey and flavorless even after cooking them longer. I’m not sure if I would bother with them again. 

  3. Has anyone tried these with King Arthur gluten free all purpose flour or similar? Trying to adapt these for my daughter who has celiac. 

  4. These are super tasty but honestly, they are just “healthier” because they are super super small. Getting 42 cookies out of this would take a dollhouse sized cookie scoop. I made small cookies and only got to 26!

  5. Delicious and easy to make!

  6. Soft, chewy, and delicious. Yummy 😋