Description
These Skinny Pumpkin Snickerdoodles are a lighter twist on the classic fall cookie, combining warm pumpkin spice flavors with tender white whole wheat flour for a soft, chewy treat. Perfectly spiced and just sweet enough, they’re easy to make and great for enjoying autumn vibes without the guilt.
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
- 1 large egg
Coating
- 3 tbsp sugar
- 1 tbsp pumpkin spice
- cooking spray
Instructions
- Preheat and Prepare Pans: Preheat the oven to 375°F. Line two baking sheets with Silpat mats 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.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup sugar with an electric mixer at medium speed until the mixture is smooth and well blended.
- Add Wet Ingredients: To the creamed mixture, add the honey or agave, vanilla, and egg. Beat thoroughly until smooth and incorporated.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing just until all ingredients are combined. Avoid overmixing. Cover the dough and chill it in the refrigerator for 10 minutes to firm up.
- Prepare Coating Mix: In a separate medium bowl, whisk together 3 tablespoons sugar and 1 tablespoon pumpkin spice to create the flavorful coating.
- Shape Dough Balls: With wet hands to prevent sticking, shape the dough into 42 balls, each about 1 inch in diameter. Have a cup of water nearby to wet your hands as needed to handle the dough easily.
- Coat Dough Balls: Roll each dough ball generously in the sugar and pumpkin spice mixture until evenly coated.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart. Slightly flatten each ball with a fork to help them bake evenly.
- Bake Cookies: Bake in the preheated oven at 375°F for 5 to 7 minutes. The cookies will appear slightly soft when done.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely before enjoying.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Once cooled, you can freeze the baked pumpkin snickerdoodles in a freezer-safe container or Ziploc bag for longer storage.
- The dough can also be frozen—shape into balls, flash freeze on a baking sheet, then transfer frozen dough balls to a container. You can bake directly from frozen whenever desired.
- Using white whole wheat flour adds fiber and nutrients while keeping the texture light and tender.
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
