How to Make Skinny Pumpkin Spiced Snickerdoodles

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How to Make Skinny Pumpkin Spiced Snickerdoodles Recipe
11 Steps
Ingredients
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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

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Preheat oven to 375°F. Line two baking sheets with Silpat mats and spray with cooking spray.

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Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.

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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.

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Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.

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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.

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Place balls 2 inches apart onto baking sheets and slightly flatten with a fork.

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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!

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