As the vibrant hues of fall take over, the culinary world witnesses a rise in the popularity of a certain orange gourd: the pumpkin. This autumn, pumpkins are not just for carving, they are the star ingredient in a multitude of recipes. One such delightful treat are these Pumpkin Snickerdoodles, an autumnal twist on the classic snickerdoodle cookie.
A Healthier, Seasonal Spin on a Favorite Treat
During the festive season, it’s common for people to indulge in high-calorie meals and sugary treats. However, excessive consumption of these tempting but unhealthy snacks can derail a person’s healthy eating habits.
To counter this, there’s an increasing need for healthier alternatives that do not compromise on taste. The Pumpkin Snickerdoodles recipe does just that. This seasonal cookie takes the classic snickerdoodle and infuses it with the goodness of pumpkin, creating a healthier yet equally delicious alternative.
By using light butter and pure pumpkin puree, it significantly reduces the calorie count and ups the nutrition profile compared to traditional cookies. Additionally, the use of whole wheat pastry flour instead of regular flour adds a dose of fiber and nutrients to the cookies.
These Pumpkin Snickerdoodle Cookies, with their soft, chewy texture and rich flavors of pumpkin and warm spices, serve as a testament to the fact that healthy and delicious can coexist. They offer a healthier take on a festive treat, promising taste, nutrition and festive cheer in each bite.
The Healthy Pumpkin Snickerdoodle Cookie Recipe
The rich, sweet flavor and versatile nature of pumpkin make it an excellent addition to a variety of dishes. However, it truly shines when incorporated into baked goods, providing a comforting warmth that pairs perfectly with the autumnal chill. We love it in this healthy cookie recipe for a fall-inspired treat.
The process of making these scrumptious Pumpkin Snickerdoodles is both simple and enjoyable. It starts by beating together the softened light butter, an egg, white sugar, and either coconut or brown sugar. The pumpkin puree and a dash of fragrant vanilla extract are then added to the mixture, creating a velvety-smooth base.
Meanwhile, in a separate bowl, a symphony of dry ingredients is combined. This includes whole wheat pastry flour, cream of tartar, baking soda, baking powder and aromatic pumpkin pie spice. These dry ingredients are then gradually incorporated into the wet mixture, resulting in a luscious dough that’s bursting with autumn flavors.
To allow the flavors to meld and intensify, the dough is lovingly wrapped in plastic and tucked away in the refrigerator for a minimum of 30 minutes. During this time, the oven is preheated to a toasty 350 degrees, eagerly awaiting the cookie goodness that is yet to come.
Before baking, the remaining sugar and pumpkin pie spice are combined in a small bowl. This delightful mix will add a delectable crunch and a pop of warm spice to the finished cookies.
Once chilled, the dough is transformed into adorable, bite-sized balls. Each little ball is then lovingly rolled in the sugar and spice mixture, ensuring that every inch of surface area is coated with sugary goodness. These cookie dough balls are then placed on a nonstick cookie sheet, perfectly spaced to allow them to puff up and spread just right as they bake.
Finally, with anticipation building, the cookie sheet is placed in the preheated oven. The cookies bake for a blissful 10 to 12 minutes, filling the air with the intoxicating aroma of autumn. The result is a batch of heavenly cookies with a golden, slightly crisp exterior and a soft, chewy interior. Pure bliss in every bite.
So, take your time, savor the process and indulge in the delightful experience of making these mouthwatering Pumpkin Snickerdoodle Cookies. Your taste buds will thank you for this warm and cozy treat.
Customizing Your Pumpkin Snickerdoodles
While the Pumpkin Snickerdoodles are delicious as they are, one of the best aspects of baking is the opportunity to personalize recipes. The cookies can be customized with various ingredients and mix-ins to create unique flavor profiles that align with individual preferences. Here are a few ideas:
- Extracts – Consider swapping out the classic vanilla extract with the flavors of almond or maple extract. These alternative extracts can bring a whole new dimension of taste and aroma to your cookies.
- Nuts – For an extra delectable crunch and a burst of flavor, consider adding a handful of finely chopped pecans or walnuts to your Pumpkin Snickerdoodle cookie dough. These delicious nuts will add a rich and nutty taste.
- Seeds – Seeds such as pumpkin or sunflower seeds can lend a crunch and nuttiness to the cookies, elevating their texture and adding a subtle hint of earthy flavors.
- Dried Fruit – For an irresistible burst of flavor, consider adding dried fruits such as tart cranberries, sweet raisins or finely chopped dates to the cookie dough. These delectable additions will infuse your cookies with a combination of tanginess, sweetness and chewiness.
- Chocolate Variations – Chocolate lovers can add in dark chocolate chips or cacao nibs. These not only give a contrast to the pumpkin flavor but also add antioxidants to the cookies.
- Alternative Sweeteners – For those looking to cut down on refined sugars, alternative sweeteners can be used. Maple syrup or honey can serve as natural sweeteners, while stevia or monk fruit extract can provide a low-calorie option.
Let creativity guide the way in personalizing these healthy Pumpkin Snickerdoodle Cookies! Check out the Nutrisystem Grocery Guide for more information on counting add-ins.
Servings: 16 (1 serving = 1 cookie)
Calories per Serving: 96
On Nutrisystem, Count As: 1 SmartCarb
- 1/4 cup light butter, softened
- 1 egg
- 1/3 cup + 2 Tbsp. white sugar
- 3 Tbsp. coconut sugar or brown sugar
- 1/2 cup pure pumpkin puree
- 1 tsp. vanilla extract
- 1 ½ cups whole wheat pastry flour
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 2 tsp. pumpkin pie spice, divided
- In a mixing bowl, beat together the butter, egg, 1/3 cup white sugar, coconut or brown sugar, pumpkin puree and vanilla extract.
- In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder and 1 ½ teaspoons of pumpkin pie spice.
- Slowly mix the dry ingredients into the wet ingredients. Wrap the dough in plastic and refrigerate for at least 30 minutes.
- In the meantime, preheat the oven to 350°F.
- Combine remaining sugar and pumpkin pie spice in a small bowl.
- Scoop about 1 ½ tablespoons of cookie dough. Roll it into a ball and then roll it in the sugar/spice mixture. Place it on a nonstick cookie sheet. Repeat with the remaining dough. (Recipe makes about 16 cookies.)
- Bake for 10-12 minutes, until the cookies are set.
- Remove them from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.