Skinny Pumpkin Snickerdoodles
Create delightful Pumpkin Snickerdoodles by transforming a basic sugar cookie dough, rolled in a blend of sugar and pumpkin pie spice. These treats are wonderfully soft and chewy, requiring only a quick 10 minutes to chill and a mere 5 minutes to bake!
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Ingredients
- 1/2 tsp baking soda
- 1-3/4 cups King Arthur white whole wheat flour
- 1 tbsp honey or agave
- 1 tsp vanilla
- 1 large egg
- 3 tbsp sugar*
- 1 tbsp pumpkin spice*
- cooking spray
- 1/4 cup butter
- 1/2 tsp cream of tartar
- 1 cup sugar
Instructions
- 1
Begin by preheating your oven to 375°F. Prepare two baking trays by lining them with Silpat mats and lightly spraying them with cooking spray.
- 2
In a medium-sized bowl, mix together the flour, baking soda, and cream of tartar using a whisk until thoroughly combined.
- 3
In a larger bowl, combine 1 cup of sugar and the softened butter; use a mixer on medium speed to blend until the mixture is smooth. Next, incorporate the agave syrup, vanilla extract, and the egg, mixing well. Gradually introduce the flour mixture to the sugar mixture, beating just until the two are combined. Afterward, cover the bowl and place it in the refrigerator for 10 minutes to chill.
- 4
In another medium bowl, mix together 3 tablespoons of sugar and pumpkin pie spice, whisking until well blended. With slightly damp hands (keeping a cup of water nearby can help), form the dough into 42 balls, each about 1 inch in diameter. Roll each ball in the sugar and pumpkin pie spice mixture to coat.
- 5
Arrange the coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently press down on each ball to flatten them slightly.
- 6
Bake in the preheated oven at 375°F for 5-7 minutes, until the cookies are just slightly soft. Allow them to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. Enjoy your delicious treats!
Nutrition Information
Notes & Tips
- *There was a little extra sugar leftover, so I deducted from the n.i..