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How to make skinny pumpkin spiced snickerdoodles

Make Skinny Pumpkin Spiced Snickerdoodles

20
STEPS
INGREDIENTS

Servings: 42 • Size: 1 cookie Calories: 51 • Fat: 1 g • Carb: 9.5 g • Fiber: <1 g • Protein: 1 g • Sugar: 6 g •Sodium: 20 mg

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. Makes 42 Enjoy!

  • 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