Description
These Skinny Pumpkin Snickerdoodles are a light, tasty twist on the classic cinnamon sugar cookie. Made with wholesome white whole wheat flour and flavored with warm pumpkin spice, these cookies are soft, slightly chewy, and perfect for fall or any time you crave a cozy treat without the guilt. They are easy to make, lightly sweetened, and offer a delightful pumpkin aroma in every bite.
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 extract
- 1 large egg
For Rolling
- 3 tbsp sugar
- 1 tbsp pumpkin spice
Other
- Cooking spray
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C). Line two baking sheets with Silpat mats or parchment paper and lightly spray them 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 to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, combine the 1 cup of sugar and softened butter. Beat with a mixer on medium speed until the mixture is light and fluffy.
- Add Wet Ingredients: Add the honey (or agave), vanilla extract, and egg to the butter and sugar mixture. Beat well until fully incorporated and smooth.
- Combine Flour Mixture: Gradually add the dry flour mixture into the wet ingredients, mixing at low speed just until everything is combined. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough and chill it in the refrigerator for 10 minutes. This step helps the dough firm up for easier handling and better cookie shape.
- Prepare Sugar Spice Coating: In a medium bowl, whisk together the 3 tablespoons of sugar and pumpkin spice, mixing thoroughly to evenly coat the cookies later.
- Shape Cookies: With wet hands (keep a cup of water nearby to wet your hands as needed), shape the dough into 42 balls roughly 1 inch in diameter.
- Coat Dough Balls: Roll each dough ball in the pumpkin spice sugar mixture until fully coated for that classic snickerdoodle flavor and a nice crunchy exterior.
- 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 ensure even baking and their signature look.
- Bake Cookies: Bake in the preheated oven at 375°F for 5-7 minutes. The cookies will appear slightly soft when done; avoid overbaking to keep them chewy.
- Cool: Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
- Enjoy: Serve these skinny pumpkin snickerdoodles as a delicious seasonal treat or anytime you want a cozy, flavorful cookie with less guilt.
Notes
- Room temperature: Store your pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freezer: Once cooled, freeze pumpkin snickerdoodles in a Ziploc bag or freezer-safe container for longer storage.
- Freezing Dough: Dough freezes well when formed into balls. Flash freeze on a baking sheet, then transfer frozen dough balls to a Ziploc container. Bake directly from frozen, adding a minute or two to baking time if needed.
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
