Skinny Pumpkin Snickerdoodles
User Reviews
4.4
Skinny Pumpkin Snickerdoodles
Description
The recipe blends white whole wheat flour (or all-purpose) with baking soda and cream of tartar to create the classic snickerdoodle base. Butter, sugar, honey, vanilla, and egg enrich the dough, while a coating of sugar mixed with pumpkin pie spice adds a spiced sweetness on the surface.
The dough chills briefly before shaping, helping maintain cookie shape during baking. Baking at 375°F for 5 to 7 minutes ensures cookies remain soft with slight firmness around edges. Cooling on baking sheets before transferring to wire racks prevents breakage.
These cookies suit fall celebrations or everyday snacking and can be enjoyed alongside coffee or tea. Their pumpkin spice flavor offers seasonal appeal without heaviness.
Note that there is slightly extra sugar in the recipe accounted for in nutritional info. Ensuring modest sugar amounts balances sweetness while keeping the cookies tender.
Ingredients
- 1-3/4 cups white whole wheat flour or all purpose white, King Arthur brand
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 cup sugar
- 1/4 cup butter (softened)
- 1 tbsp honey or agave
- 1 tsp vanilla
- 1 egg large
- 3 tbsp sugar
- 1 tbsp pumpkin spice
- cooking spray
Instructions
- Preheat oven to 375°F. Line two baking sheets with Silpat mats and spray with cooking spray.
- Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.
- 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. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
- In a medium bowl, combine 3 tbsp sugar with pumpkin pie spice, stirring with a whisk to combine. With wet hands (you can keep a cup of water close), shape dough into 42 (1-inch) balls. Roll balls in sugar/pumpkin pie spice mixture.
- Place balls 2 inches apart onto baking sheets and slightly flatten with a fork.
- Bake 375°F for 5-7 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove from pans; cool completely on wire racks. Enjoy!
Notes
- Use white whole wheat flour or all-purpose flour depending on preference.
- Chill the dough briefly before shaping to help maintain cookie shape during baking.
- Bake just until cookies are soft to keep a tender texture with slightly crisp edges.
- The recipe makes about 42 one-inch cookies, suitable for sharing or freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42cookies
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 51kcal | 3% |
| Carbohydrates | 9.5g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 7.5mg | 3% |
| Sodium | 20mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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