Description
These Skinny Pumpkin Snickerdoodles are a deliciously light twist on the classic fall cookie, combining warm pumpkin spice with the soft, chewy texture of snickerdoodles. Made with white whole wheat flour and a hint of honey or agave, these treats offer a perfectly balanced sweetness and a seasonal flavor that’s ideal for cozy gatherings or an everyday snack.
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 cup sugar
- 1/4 cup butter (softened)
- 1 tbsp honey or agave
- 1 tsp vanilla
- 1 large egg
Coating
- 3 tbsp sugar
- 1 tbsp pumpkin spice
- Cooking spray
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with Silpat mats and lightly spray them with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and cream of tartar until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat together the 1 cup sugar and softened butter at medium speed using a mixer until the mixture is smooth and well blended.
- Add Wet Ingredients: Beat in the honey or agave, vanilla extract, and the large egg until fully incorporated and the batter is smooth.
- Combine Mixtures: Gradually add the dry flour mixture to the wet sugar mixture, beating just until combined. Be careful not to overmix. Cover the dough and chill for 10 minutes to firm up slightly.
- Prepare Coating: In a medium bowl, whisk together the 3 tablespoons of sugar and pumpkin pie spice until thoroughly mixed.
- Shape and Coat Cookies: With wet hands to prevent sticking (keep a cup of water nearby), form the dough into 42 one-inch balls. Roll each ball evenly in the sugar and pumpkin spice mixture for a flavorful coating.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Slightly flatten each ball with a fork to shape the cookies.
- Bake: Bake the cookies in the preheated oven at 375°F for 5 to 7 minutes. The cookies should remain slightly soft in the center when done.
- Cool: Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. Enjoy your Skinny Pumpkin Snickerdoodles!
Notes
- Store your pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can freeze the baked cookies once cooled in a freezer-safe container or ziploc bag for longer storage.
- To freeze dough, shape it into balls first, flash freeze them on a baking sheet, then transfer to a freezer-safe container. Bake directly from frozen when ready.
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
