Hello Fall! I am a little obsessed with pumpkin so you can expect pumpkin recipes until Thanksgiving 🙂 I may change it up a bit but don’t count on it! Once again, SkinnyTaste.com has dazzled us with a healthy and easy recipe that actually tastes good! These cookies would be a great addition to any Thanksgiving Day menu. I followed the recipe exactly as it is and I was pleased with the results. I will definitely make these again. The recipe says it makes 42 but I had a hard time making them so small so I ended up with 31.
Skinny Pumpkin Spiced Snickerdoodles
Servings: 42 • Size: 1 cookie • Old Points: 1 pts • Points+: 1 pts (3 pts+ for 2)
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*
Preheat oven to 375°F. Line two baking sheets with Silpat mats and spray with cooking spray. (I used parchment paper)
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!