Delight in the flavors of fall with these Skinny Pumpkin Snickerdoodles. They're a lighter take on the classic snickerdoodle, with the added warmth of pumpkin spice. Perfect for those who want to enjoy a sweet treat while keeping their diet in check.
This recipe uses common ingredients, but one that might not be in your pantry is cream of tartar. It's a baking staple that helps cookies rise and gives them a chewy texture. It's readily available in the baking aisle of most supermarkets. Pumpkin spice is another key ingredient that you might need to pick up. It's a blend of cinnamon, nutmeg, ginger, and allspice that gives these cookies their characteristic autumn flavor.
Ingredients for Skinny Pumpkin Snickerdoodles
White whole wheat flour: This is a type of whole wheat flour that's lighter in color and flavor. It's a healthier alternative to all-purpose flour.
Baking soda: It's used as a leavening agent in baking. It helps the cookies rise and become fluffy.
Cream of tartar: This is used in baking to stabilize egg whites and creams, and to prevent sugar from crystallizing.
Sugar: Adds sweetness to the cookies.
Butter: Adds richness and flavor to the cookies.
Honey: It's used to sweeten the cookies. It also adds moisture, helping to make the cookies chewy.
Vanilla: Enhances the flavor of the other ingredients.
Egg: Helps to bind the ingredients together, and adds moisture to the dough.
Pumpkin spice: A blend of warming spices that gives these cookies their distinctive autumn flavor.
Cooking spray: Used to prevent the cookies from sticking to the baking sheets.
One reader, Aldric Pinkerton says:
These skinny pumpkin snickerdoodles are a game-changer! The perfect blend of pumpkin and spice, they're guilt-free and delicious. The texture is spot on, and the aroma while baking is heavenly. I love that they're healthier without sacrificing flavor. A must-try for pumpkin lovers!
Techniques Required for Making Skinny Pumpkin Snickerdoodles
How to preheat the oven: Preheat the oven to 375 degrees F.
How to line baking sheets: Line two baking sheets with Silpat mats and spray with cooking spray.
How to combine dry ingredients: In a medium bowl, combine the flour, baking soda, and cream of tartar, stirring with a whisk.
How to prepare sugar and butter mixture: In a large bowl, combine 1 cup of sugar and butter, then beat with a mixer at medium speed until well blended. Add the honey, vanilla, and egg, and beat well.
How to chill the dough: Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill the dough for 10 minutes.
How to prepare sugar and pumpkin spice mixture: In a medium bowl, combine 3 tablespoons of sugar with pumpkin pie spice, stirring with a whisk to combine.
How to shape the dough: With wet hands, shape the dough into 42 (1-inch) balls.
How to coat the dough balls: Roll the dough balls in the sugar and pumpkin pie spice mixture.
How to flatten the dough balls: Place the balls 2 inches apart onto the prepared baking sheets and slightly flatten with a fork.
How to bake the cookies: Bake at 375 degrees F for 5 to 7 minutes (cookies will be slightly soft).
How to cool the cookies: Cool the cookies on the baking sheets for 2 minutes, then remove from pans and cool completely on wire racks.
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.
Serves:
Ingredients
- 1¾cupsKing Arthur white whole wheat flour,or all purpose white flour
- ½tspbaking soda
- ½tspcream of tartar
- 1cupsugar
- ¼cupbutter,softened
- 1tbsphoney,or agave
- 1tspvanilla
- 1large egg
- 3tbspsugar
- 1tbsppumpkin spice
- cooking spray
Instructions
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Preheat oven to 375 degrees F. Line two baking sheets with Silpat mats and spray with cooking spray.
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Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.
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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.
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Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
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In a medium bowl, combine 3 tablespoons sugar with pumpkin pie spice, stirring with a whisk to combine.
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With wet hands, shape dough into 42 (1-inch) balls. Roll balls in sugar/pumpkin pie spice mixture.
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Place balls 2 inches apart onto baking sheets and slightly flatten with a fork.
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Bake at 375 degrees F for 5 to 7 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes.
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Remove from pans; cool completely on wire racks. Enjoy!
Nutrition
- 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
Crucial Technique Tips for Perfect Skinny Pumpkin Snickerdoodles
When rolling the dough into balls, try to keep them as uniform as possible. This ensures even baking and a consistent texture throughout all your snickerdoodles. If you have a small ice cream scoop or a melon baller, these can be great tools for achieving uniformity. Also, chilling the dough not only makes it easier to handle, but it also helps the cookies keep their shape while baking.
Time-Saving Tips for Making Skinny Pumpkin Snickerdoodles
Prep ahead: Prepare the dry ingredients the night before to save time on the day of baking.
Use a cookie scoop: Using a cookie scoop will help create uniform cookie shapes and save time on shaping the dough by hand.
Bake in batches: Bake multiple batches of cookies simultaneously to maximize oven use and save time.
Set up a workstation: Organize all ingredients and tools in advance to streamline the baking process.
Clean as you go: Wash and put away utensils and bowls while the cookies are baking to minimize cleanup time afterward.
Substitute Ingredients For Skinny Pumpkin Snickerdoodles Recipe
king arthur white whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for whole wheat flour to achieve a lighter texture in the snickerdoodles.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but it may require adjusting the quantity used in the recipe.
cream of tartar - Substitute with lemon juice or white vinegar: Both lemon juice and white vinegar can be used as a substitute for cream of tartar to provide the necessary acidity for the recipe.
sugar - Substitute with coconut sugar or maple syrup: Coconut sugar or maple syrup can be used as a natural sweetener alternative to refined sugar.
butter - Substitute with coconut oil or margarine: Coconut oil or margarine can be used as a substitute for butter to achieve a similar texture and flavor in the snickerdoodles.
honey - Substitute with maple syrup: Maple syrup can be used as a substitute for honey to provide a similar level of sweetness in the recipe.
vanilla - Substitute with almond extract: Almond extract can be used as a substitute for vanilla to add a nutty flavor to the snickerdoodles.
large egg - Substitute with flaxseed or chia seed egg: A flaxseed or chia seed egg can be used as a vegan substitute for a regular egg in the recipe.
sugar - Substitute with coconut sugar or maple syrup: Coconut sugar or maple syrup can be used as a natural sweetener alternative to refined sugar.
pumpkin spice - Substitute with cinnamon, nutmeg, and ginger: A combination of cinnamon, nutmeg, and ginger can be used to replicate the flavors of pumpkin spice in the snickerdoodles.
Presentation Tips for Skinny Pumpkin Snickerdoodles
Elevate the plating: When presenting the Skinny Pumpkin Snickerdoodles, focus on creating an elegant and visually appealing presentation. Use a clean, white plate to allow the warm tones of the cookies to stand out. Arrange the cookies in a circular pattern, and consider adding a dusting of powdered sugar for a touch of sophistication.
Incorporate seasonal elements: Embrace the essence of fall by incorporating seasonal elements into the presentation. Consider garnishing the plate with a sprig of fresh rosemary or a small cluster of cranberries to add a pop of color and a nod to the flavors of the season.
Balance the composition: Pay attention to the balance of the presentation. Arrange the cookies in a way that creates visual harmony on the plate. Consider using a small ramekin of cinnamon sticks or a drizzle of honey to add a touch of finesse to the overall composition.
Highlight the cookies' texture: Showcase the texture of the Skinny Pumpkin Snickerdoodles by placing them on a sleek, modern plate. Consider using a minimalist approach to draw attention to the cookies' texture and the delicate balance of flavors.
Emphasize the aroma: Enhance the sensory experience by incorporating elements that emphasize the aroma of the cookies. Consider serving the cookies on a bed of cinnamon sticks or vanilla pods to infuse the air with delightful scents as the dish is presented.
Create a focal point: Design the presentation to have a focal point that draws the eye. Consider placing the cookies on a small, elevated pedestal or using a decorative platter to create a visually striking centerpiece for the dish.
Essential Tools for Making Skinny Pumpkin Snickerdoodles
- Food processor: A food processor is a versatile kitchen tool used for chopping, slicing, shredding, and pureeing ingredients. It can be used to make pie crusts, doughs, and even nut butters.
- Mixing bowl: A mixing bowl is an essential kitchen tool used for combining ingredients, marinating, and mixing batters. It comes in various sizes and materials such as stainless steel, glass, and ceramic.
- Whisk: A whisk is a kitchen utensil used for blending, whipping, and beating ingredients. It is commonly used for mixing eggs, sauces, and batters.
- Measuring cups and spoons: Measuring cups and spoons are used to accurately measure ingredients for recipes. They come in various sizes and are essential for precise cooking and baking.
- Baking sheets: Baking sheets, also known as cookie sheets, are flat metal sheets used for baking cookies, pastries, and other baked goods in the oven.
- Silpat mats: Silpat mats are non-stick silicone baking mats that provide a reusable and non-toxic surface for baking. They are used to line baking sheets and prevent food from sticking.
- Cooking spray: Cooking spray is a convenient tool used to grease baking pans and prevent food from sticking. It is available in various types such as olive oil, vegetable oil, and butter-flavored sprays.
Storing and Freezing Skinny Pumpkin Snickerdoodles
Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place a slice of bread in the container with the cookies. The bread will absorb any excess moisture and keep the cookies crisp.
For longer storage, freeze the snickerdoodles. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer the frozen cookies to a freezer-safe container or resealable plastic bag. They will keep in the freezer for up to 3 months.
To thaw frozen pumpkin snickerdoodles, remove them from the freezer and let them sit at room temperature for about 15-20 minutes. You can also microwave them for a few seconds to warm them up slightly, but be careful not to overheat them, as they can become too soft.
If you want to enjoy the cookies warm, you can reheat them in the oven at 300°F (150°C) for 5-7 minutes, or until they are heated through and slightly crisp on the outside.
To maintain the best texture and flavor, avoid storing the snickerdoodles in the refrigerator, as this can cause them to become too hard and lose their chewy texture.
How To Reheat Leftover Skinny Pumpkin Snickerdoodles
To reheat leftover skinny pumpkin snickerdoodles, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper or a silicone mat. Bake for 3-5 minutes, or until they are warmed through and slightly crisp around the edges. This method will help restore the texture and flavor of the cookies, making them taste almost as good as freshly baked.
Another option is to use a microwave. Place the snickerdoodles on a microwave-safe plate and heat them in 10-second intervals until they reach your desired temperature. Be careful not to overheat them, as this can cause the cookies to become too soft or rubbery.
For a quicker and more convenient method, you can reheat the skinny pumpkin snickerdoodles in an air fryer. Set the air fryer to 350°F (175°C) and place the cookies in the basket, ensuring they are not touching each other. Heat for 1-2 minutes, or until they are warmed through and slightly crisp.
If you prefer a softer texture, you can wrap the snickerdoodles in a damp paper towel before microwaving them for 10-15 seconds. This will help add moisture back into the cookies, making them softer and more pliable.
For a crispy exterior and a soft, warm interior, try using a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the skinny pumpkin snickerdoodles on the wire rack. Heat for 2-3 minutes, or until they reach your desired level of warmth and crispness.
Interesting Facts About Skinny Pumpkin Snickerdoodles
The pumpkin snickerdoodle recipe is a delightful twist on the classic snickerdoodle cookie. These cookies are perfect for fall and are a healthier alternative with the use of white whole wheat flour and less sugar. They are a great way to enjoy the flavors of pumpkin spice while still keeping it light and delicious.
Is Making Skinny Pumpkin Snickerdoodles at Home Cost-Effective?
This skinny pumpkin snickerdoodles recipe is quite cost-effective for a household. The ingredients are commonly found in most kitchens, and the use of whole wheat flour and pumpkin spice adds a healthy twist. The approximate cost for a household of 4 people would be around $10. The recipe's simplicity and use of basic ingredients make it a budget-friendly option. Overall, I would rate this recipe an 8 for its affordability and delicious outcome.
Are Skinny Pumpkin Snickerdoodles Healthy?
The skinny pumpkin snickerdoodles recipe is a healthier twist on the classic cookie, but it still contains some ingredients that may not be considered entirely healthy. Let's break it down:
- The recipe uses whole wheat flour, which is a nutritious alternative to refined white flour, providing more fiber and nutrients.
- The amount of butter and sugar is relatively low compared to traditional snickerdoodle recipes, which helps reduce the overall calorie and fat content.
- Honey is used as a natural sweetener, which is a better option than processed sugars.
- The addition of pumpkin spice provides a flavorful kick without adding extra calories or sugar.
However, the recipe still contains sugar and butter, which should be consumed in moderation as part of a balanced diet. The use of cooking spray also adds a small amount of fat to the cookies.
To make this recipe even healthier, consider the following suggestions:
- Replace half of the butter with unsweetened applesauce or mashed bananas to reduce the fat content while maintaining moisture.
- Experiment with reducing the amount of sugar by 1/4 to 1/3 cup, as the honey and pumpkin spice provide natural sweetness.
- Use a sugar substitute like stevia or erythritol to further reduce the calorie and sugar content.
- Incorporate additional healthy ingredients such as finely grated zucchini, carrots, or nuts to boost the nutritional value and add texture.
- Opt for a smaller cookie size to encourage portion control and mindful eating.
Editor's Opinion on This Skinny Pumpkin Snickerdoodles Recipe
This recipe for Skinny Pumpkin Snickerdoodles is a delightful twist on a classic cookie. The use of white whole wheat flour and honey adds a wholesome touch, while the pumpkin spice infuses warm, seasonal flavors. The cookies are perfectly spiced and have a lovely, soft texture. However, the use of agave instead of traditional sugar may alter the flavor profile. Overall, it's a creative and healthier take on a beloved treat, perfect for autumn gatherings or a cozy night in.
Enhance Your Skinny Pumpkin Snickerdoodles Recipe with These Unique Side Dishes:
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Ideal Appetizers and Main Courses to Complement Skinny Pumpkin Snickerdoodles
Why trust this Skinny Pumpkin Snickerdoodles Recipe:
This recipe uses king arthur white whole wheat flour, which is known for its high quality and nutritional value. The combination of pumpkin spice and honey adds a unique and delicious flavor to the cookies. The use of butter and egg ensures a rich and moist texture. Additionally, the inclusion of cream of tartar and baking soda helps the cookies rise and develop a soft, chewy texture. These ingredients, along with the detailed instructions, make this recipe trustworthy and perfect for anyone looking to enjoy a healthier version of snickerdoodles.
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