Go Back
–+ servings
Skinny Pumpkin Snickerdoodles stacked

Skinny Pumpkin Snickerdoodles

4.42 from 31 votes
These Skinny Pumpkin Snickerdoodles should really come with a warning label, because they are so good and hard to stop at just one!
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: 42 cookies
Course: Dessert
Cuisine: American

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
  • 1 cup sugar
  • 1/4 cup butter (softened)
  • 1 tbsp honey or agave
  • 1 tsp vanilla
  • 1 large egg
  • 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.
    Skinny Pumpkin Snickerdoodles stacked
  • 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.
    Skinny Pumpkin Snickerdoodles stacked
  • 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

*There was a little extra sugar leftover, so I deducted from the n.i..

Nutrition

Serving: 1cookie, Calories: 51kcal, Carbohydrates: 9.5g, Protein: 1g, Fat: 1g, Saturated Fat: 0.5g, Cholesterol: 7.5mg, Sodium: 20mg, Fiber: 1g, Sugar: 6g
- WW Points: 3