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Perfect Wholesome Brown Sugar Pumpkin Snickerdoodle Cookies

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These soft, pillowy pumpkin snickerdoodle cookies feature a deep caramel warmth from brown sugar and a perfect cinnamon-sugar crunch. Made with wholesome ingredients like whole wheat pastry flour and coconut oil, they’re a healthier take on a fall classic that tastes like a hug in cookie form.

Ingredients

Scale
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (120ml) coconut oil, melted and cooled
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon
  • Pinch of ground ginger (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the melted coconut oil and dark brown sugar. Whisk until well combined and looks like wet sand.
  3. Add the pumpkin puree, egg, and vanilla extract. Whisk until smooth and uniform.
  4. In a separate medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients. Stir with a wooden spoon or rubber spatula until just combined. Do not overmix.
  6. In a small bowl, mix together the granulated sugar, cinnamon, and pinch of ginger for the coating.
  7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll them into balls. Drop each ball into the cinnamon-sugar mixture and roll to coat evenly. Place on prepared baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes. The cookies should look set around the edges but still slightly soft in the center.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Repeat with the remaining dough.

Notes

Pat pumpkin puree dry with paper towels to remove excess moisture for softer cookies. Measure flour by spooning into cup and leveling off. Use room temperature egg for best results. If dough is too sticky, refrigerate for 15 minutes. Rotate baking sheets halfway through baking for even browning. 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 cookies, brown sugar cookies, fall cookies, healthy cookies, whole wheat cookies, pumpkin dessert, snickerdoodle recipe

Find it online: https://tablemira.com/perfect-wholesome-brown-sugar-pumpkin-snickerdoodle-cookies/