Description
These Skinny Pumpkin Snickerdoodles are a lighter twist on the classic soft and chewy snickerdoodle cookie, infused with warm pumpkin spice flavors. Made with white whole wheat flour and just a touch of butter and honey, these cookies are perfect for a delicious fall treat that won’t weigh you down. Rolled in a cinnamon-sugar-pumpkin spice mixture, they bake up soft with a slightly crisp edge, perfect for enjoying with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1-3/4 cups King Arthur white whole wheat flour (or all-purpose white flour)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
Wet Ingredients
- 1/4 cup butter (softened)
- 1 cup sugar
- 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
- Preheat and Prepare Baking Sheets. 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 evenly combined.
- Cream Butter and Sugar. In a large bowl, beat the softened butter and 1 cup sugar with a mixer on medium speed until the mixture is smooth and well blended, about 2-3 minutes.
- Add Wet Ingredients. To the butter-sugar mixture, add the honey (or agave), vanilla extract, and the large egg. Beat until all ingredients are fully incorporated and the batter is smooth.
- Combine Wet and Dry. Gradually add the dry flour mixture to the wet ingredients, beating just until combined. Avoid overmixing to maintain tender cookies. Then cover the bowl and chill the dough in the fridge for 10 minutes to make it easier to handle.
- Prepare Coating Mixture. In a medium bowl, whisk together 3 tablespoons of sugar and 1 tablespoon of pumpkin pie spice until well combined. This will be used to coat the cookie dough balls.
- Shape and Coat Dough Balls. Moisten your hands with water to prevent sticking. Shape the chilled dough into 42 equal-sized 1-inch balls. Roll each ball in the pumpkin spice sugar mixture to coat thoroughly.
- 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 achieve the classic snickerdoodle shape.
- Bake Cookies. Bake in the preheated oven at 375°F for about 5 to 7 minutes. The cookies will look slightly soft in the center when done. Be careful not to overbake to maintain softness.
- Cool and Serve. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Enjoy your skinny pumpkin snickerdoodles!
Notes
- Room Temperature Storage: Store your pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days.
- Freezing: Once fully cooled, you can freeze the baked cookies in a zipper-lock bag or freezer-safe container to enjoy later.
- Freezing Dough: The cookie dough can be frozen as well. Best to freeze them after shaping into balls. Flash freeze on a baking sheet then transfer the frozen dough balls into a freezer-safe bag. You can bake directly from frozen by adding a couple of extra minutes to the baking time.
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
