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
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