Healthy Pumpkin Pie Snickerdoodles Recipe

These healthy pumpkin pie snickerdoodles combine the flavors of pumpkin and warm spices, creating a delightful treat perfect for fall. With a soft and chewy texture, these cozy pumpkin cookies are a healthier twist on traditional snickerdoodles, making them ideal for satisfying your sweet tooth.

This pumpkin snickerdoodle recipe is simple to follow and uses wholesome ingredients, ensuring you can enjoy these spiced pumpkin cookies without the guilt. They are a great addition to your collection of healthy pumpkin recipes.

Delicious Healthy Pumpkin Snickerdoodles

These pumpkin pie snickerdoodles are made with pumpkin puree, whole wheat flour, and natural sweeteners, resulting in a deliciously spiced cookie that captures the essence of fall. The recipe yields about 24 cookies and takes approximately 30 minutes to prepare and bake.

Ingredients

1 cup pumpkin puree
1/2 cup coconut oil or unsalted butter, softened
1/2 cup coconut sugar or brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup granulated sugar for rolling
1 tablespoon ground cinnamon for rolling

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, coconut oil, coconut sugar, maple syrup, and vanilla extract. Mix until smooth.
Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Prepare Sugar Coating: In a small bowl, mix the granulated sugar and cinnamon for rolling.
Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.