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Skinny Pumpkin Snickerdoodles Recipe

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3.9 from 2 reviews

These Skinny Pumpkin Snickerdoodles are a delicious twist on the classic cookie, perfectly spiced with pumpkin pie seasoning and made lighter with white whole wheat flour and a touch of honey. Soft, chewy, and bursting with cozy autumn flavors, these cookies are perfect for fall gatherings or anytime you crave a comforting treat without the extra calories.

Ingredients

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 extract
  • 1 large egg

Coating

  • 3 tbsp sugar
  • 1 tbsp pumpkin pie spice

Other

  • Cooking spray

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 375°F. Line two baking sheets with Silpat mats for easy release and spray them lightly with cooking spray to ensure the cookies don’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking soda, and cream of tartar until well combined.
  3. Cream Butter and Sugar, Add Wet Ingredients: In a large bowl, beat the 1 cup sugar and softened butter at medium speed until well blended and creamy. Add the honey (or agave), vanilla extract, and egg, beating until everything is fully incorporated.
  4. Combine Wet and Dry Mixtures: Gradually add the flour mixture to the sugar-butter mixture, beating just until combined. Avoid overmixing. Cover the dough and chill it in the refrigerator for 10 minutes to firm up slightly.
  5. Prepare Coating Mixture: In a separate medium bowl, whisk together 3 tablespoons sugar and the pumpkin pie spice to create the cinnamon-sugar pumpkin spice coating for the cookies.
  6. Shape and Coat Dough Balls: Using wet hands to prevent sticking, roll the dough into 42 approximately 1-inch balls. Roll each ball in the sugar-pumpkin pie spice mixture until evenly coated.
  7. Arrange and Flatten Cookies: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Slightly flatten each ball with a fork to create the classic snickerdoodle shape.
  8. Bake: Bake the cookies at 375°F for 5 to 7 minutes. The cookies will be just slightly soft in the center when done, and edges will be set.
  9. Cool: Let the cookies cool on the baking sheets for 2 minutes to set before transferring them to wire racks to cool completely.
  10. Enjoy: Serve your Skinny Pumpkin Snickerdoodles once cooled, and enjoy a lighter holiday cookie packed with cozy fall flavors.

Notes

  • Using white whole wheat flour instead of all-purpose increases fiber and makes the cookies a bit healthier.
  • Don’t overbake to keep the cookies soft and chewy.
  • Keep a small cup of water handy when shaping dough balls to keep your hands from sticking.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For a vegan version, substitute the egg with a flax egg and use vegan butter.

Find it online: https://cookedbysarah.com/skinny-pumpkin-snickerdoodles-recipe/