Description
These Skinny Pumpkin Snickerdoodles are a lightened-up, delicious twist on the classic snickerdoodle cookie, infused with warm pumpkin spice and made with white whole wheat flour for added nutrition. Perfectly soft, slightly crisp, and coated in a cinnamon-sugar pumpkin spice mixture, these cookies capture the flavors of fall without the extra calories.
Ingredients
Scale
Dry Ingredients
- 1-3/4 cups King Arthur white whole wheat flour (or all purpose white)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
Wet Ingredients
- 1/4 cup butter (softened)
- 1 tbsp honey or agave
- 1 tsp vanilla extract
- 1 large egg
Sweeteners & Coating
- 1 cup sugar
- 3 tbsp sugar (for rolling)
- 1 tbsp pumpkin spice (for rolling)
Other
- cooking spray
Instructions
- Preheat and prepare baking sheets. Preheat your oven to 375°F (190°C). Line two baking sheets with Silpat mats or parchment paper and lightly spray with cooking spray to prevent sticking.
- Mix dry ingredients. In a medium bowl, whisk together the white whole wheat flour, baking soda, and cream of tartar until well combined. This ensures even distribution of the leavening agents.
- Cream butter and sugar. In a large bowl, beat the softened butter and 1 cup sugar together using a mixer at medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add wet ingredients. Beat in the honey or agave, vanilla extract, and the large egg until everything is thoroughly combined.
- Combine wet and dry mixtures. Gradually add the flour mixture to the wet ingredients, beating at low speed just until combined to avoid overmixing. Cover the dough and chill in the refrigerator for 10 minutes to firm up.
- Prepare the cinnamon sugar coating. In a medium bowl, mix the 3 tablespoons of sugar with the tablespoon of pumpkin spice thoroughly using a whisk. This will be used for rolling the cookie dough balls.
- Form and coat cookie dough balls. With slightly wet hands (keep a cup of water nearby for moistening), shape the dough into 42 one-inch balls. Roll each ball in the pumpkin spice sugar mixture to coat evenly.
- Arrange and flatten. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with a fork to create the classic snickerdoodle shape.
- Bake and cool. Bake in the preheated oven for 5 to 7 minutes. The cookies should be slightly soft in the center when done. Let them cool on the baking sheets for 2 minutes to set, then transfer to wire racks to cool completely.
- Enjoy or store. Once cooled, enjoy these flavorful pumpkin snickerdoodles or store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Notes
- Store your pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days to maintain freshness.
- Once cooled, pumpkin snickerdoodles can be frozen in a zipper bag or freezer-safe container for longer storage.
- You can freeze the cookie dough shaped into balls: flash freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 51 kcal
- Sugar: 6 g
- Sodium: 20 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 7.5 mg
