Wednesday, October 12, 2011

Skinny Pumpkin Doodlesnickers

Yep, doodlesnickers. Because these are not quite snickerdoodles.




I love these cookies. Because it's fall. Because I have a raging sweet tooth. And because I don't like to eat away all of my hard work. Here is my version of pumpkin snickerdoodles, minus half the calories. Enjoy fall flavors with much less guilt. They pack a whopping 65 calories each & this recipe whips up about 2 dozen. I know you're all sassafrass, so why not class them up a little with one of these ideas?


{Skinny Pumpkin Doodlesnickers} 

{Ingredients}
For the cookies:
1 cup all-purpose flour + 1 cup whole wheat flour
1 tsp. baking powder
½ tsp. salt
½ tsp. pumpkin pie spice
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup xylitol
½ cup xylitol brown sugar mix
1/3 cup pumpkin puree
3 tablespoons egg whites
1 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
Directions:
In a medium bowl, combine the flour, baking powder, salt, and pumpkin pie spice. Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.
Preheat the oven to 350˚ F.  Grease baking sheets. Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

I threw chocolate chips on a few of mine. :)


Here's to pumpkin and pudgy waistlines!

2 comments:

  1. Oooh, the recipe! I'm excited to make these!*

    ReplyDelete
  2. Your Pumpkin Doodlesnickers look so healthy and yummy! I love that you've added egg whites which make the cookies even healthier. I'm looking forward to trying the recipe after a workout.

    ReplyDelete