Skinny Pumpkin Snickerdoodles – .

These Skinny Pumpkin Snickerdoodle cookies really should have a warning label on them as they are so good and difficult to stop!

Pumpkin Snickerdoodles

A snickerdoodle is a type of sugar cookie made from 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. The result was heaven with pumpkin spices! Other of my favorite pumpkin recipes are skinny pumpkin pie, no-bake cheesecake with pumpkin spices, and pumpkin butterscotch bars.

These pumpkin snickerdoodle cookies are lighter than the traditional snickerdoodles and are instead made with whole-grain white flour for extra fiber.

Snickerdoodle cookie tips

I noticed that some people commented on the original Snickerdoodle recipe that the batter was too dry and yes the batter will be dry. I've done them several times with success. Using wet hands to shape them into balls is a must and will help moisturize the dough.
Some comments below, people added a little bit of pumpkin puree to the mixture along with butter with great success.
You can add extra pumpkin pie seasoning to the batter if you want more pumpkin flavor.

How to make pumpkin spice

Make your own pumpkin seasoning and add it to your morning coffee or your favorite pumpkin recipes!

Combine 4 teaspoons of ground cinnamon with 2 teaspoons of ground ginger, 1 teaspoon of ground cloves, and 1/2 teaspoon of ground nutmeg. Mix all ingredients and store in an airtight container for up to 6 months.

More Pumpkin Recipes You Might Like:

Thin pumpkin snickerdoodles

Preparation time: 25th min

Cooking time: 5 min

Total time: 30th min

These Skinny Pumpkin Snickerdoodles really should have a warning label attached because they are so good and hard to stop!

1-3 / 4 cups King Arthur white whole wheat flour, or general purpose white
1/2 TL Baking soda
1/2 TL Cream of tartar
1 Cup sugar
1/4 Cup butter, softens
1 tablespoon Honey or agave
1 TL vanilla
1 big egg
3 tablespoon Sugar*
1 tablespoon Pumpkin flavor *
Cooking spray

Preheat oven to 375 ° F. Line two baking trays with Silpat mats and spray them with cooking spray.
Mix the flour, baking powder and tartar in a medium bowl while stirring with a whisk.
Combine 1 cup of sugar and butter in a large bowl; Beat with a mixer on medium speed until well blended. Add the agave, vanilla, and egg; Beat well. Gradually add the flour mixture to the sugar mixture and beat until it is combined. Cover and chill for 10 minutes.
In a medium-sized bowl, combine 3 tablespoons of sugar with pumpkin pie seasoning and stir with a whisk. With wet hands (you can hold a cup of water nearby), shape the dough into 42 (1 inch) balls. Roll the balls in the sugar and pumpkin pie spice mixture.
Place balls on baking sheets 5 cm apart and flatten them lightly with a fork.
Bake 375 ° F for 5-7 minutes (cookies will be slightly soft). Let cool on baking sheets for 2 minutes. Remove from the pans; Let cool completely on wire racks. Enjoy!

* There was a little extra sugar left so I moved from the n.i ..

Portion: 1cookie, Calories: 51kcal, Carbohydrates: 9.5G, Protein: 1G, Fat: 1G, Saturated fatty acids: 0.5G, Cholesterol: 7.5mg, Sodium: 20thmg, Fiber: 1G, Sugar: 6thG

Blue Smart Points: 3

Green Smart Points: 3

Purple Smart Points: 3

Points +: 1

Keywords: Best Snickerdoodle Recipe, Pumpkin Cookies, Pumpkin Snickerdoodles, Pumpkin Spice Cookies, Skinny Pumpkin Spiced Snickerdoodles

Posted October 7, 2020 by Gina

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