How To Make Skinny Pumpkin Snickerdoodles
These pumpkin snickerdoodles have all the soft & pillowy goodness of the classic cookie. In this recipe, they’re coated in a warm mixture of pumpkin spice.
Preheat oven to 375 degrees 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.
In a medium bowl, combine 3 tablespoons sugar with pumpkin pie spice, stirring with a whisk to combine.
With wet hands, 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.
Bake at 375 degrees F for 5 to 7 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes.
Remove from pans; cool completely on wire racks. Enjoy!
- Calories: 54.14kcal
- Fat: 1.50g
- Saturated Fat: 0.77g
- Trans Fat: 0.04g
- Monounsaturated Fat: 0.44g
- Polyunsaturated Fat: 0.17g
- Carbohydrates: 9.84g
- Fiber: 0.56g
- Sugar: 6.10g
- Protein: 0.83g
- Cholesterol: 7.33mg
- Sodium: 17.21mg
- Calcium: 3.70mg
- Potassium: 27.42mg
- Iron: 0.23mg
- Vitamin A: 11.16µg
- Vitamin C: 0.03mg
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