Recipe of the Week - Soft and Chewy Pumpkin Snickerdoodles

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A simple sugar cookie dough is rolled in sugar and pumpkin pie spice to make these soft and chewy Pumpkin Snickerdoodles. They require just 10 minutes of chill time and 5 minutes in the oven!

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.

  • 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.

  • 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!

Nutrition Information

  • Serving Size: 1 Cookie

  • Calories: 51

  • Carbohydrates: 9.5g

  • Protein: 1g

  • Fat: 1g

  • Saturated Fat: 0.5g

  • Cholesterol: 7.5mg

  • Sodium: 20mg

  • Fiber: 1g

  • Sugar: 6g