These cookies should really come with a warning label, because they are so good and hard to stop at just one! A snickerdoodle is a type of sugar cookie made with cream of tartar and rolled in cinnamon sugar. This pumpkin spice version was inspired by my Skinny Snickerdoodles. I wanted to see what would happen if I coated them with pumpkin spice instead – pumpkin spice heaven!
They are lighter than traditional Snickerdoodles, made with white whole wheat flour, but they taste every bit as sinful. I notices some people commented on the original skickerdoodle recipe that the dough was too dry, and yes, the dough will be dry. I've made them several times with success; using wet hands to form them into balls is a must and will help moisten the dough. Next time I make these, I may add a little more pumpkin spice to the dough to make them extra pumpkin-licious!
Skinny Pumpkin Spiced Snickerdoodles
Servings: 42 • Size: 1 cookie • Points +: 1 pts (3 pts+ for 2) • Smart Points: 3
Calories: 51 • Fat: 1 g • Carb: 9.5 g • Fiber: <1 g • Protein: 1 g • Sugar: 6 g
Sodium: 20 mg
- 1 3/4 cups King Arthur white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 cup sugar
- 1/4 cup butter, softened
- 1 tbsp agave or honey
- 1 tsp vanilla
- 1 large egg
- 3 tbsp sugar*
- 1 tbsp pumpkin spice*
- cooking spray
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 moist hands, 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!
*There was a little extra sugar leftover, so I deducted from the n.i..