The WW Soft Pumpkin Snickerdoodles are the right pumpkin treat of the season. They are chewy and soft with the sweet pumpkin flavor and with the right amount of cinnamon sugar on the outside. In each bite, there is that traditional snickerdoodle texture, but in a healthy pumpkin twist. WW Soft Pumpkin Snickerdoodles have few points and calories, which is why you can use just a few. These cookies are particularly wonderful in the fall, in time to do some family cooking. You are going to enjoy that these cookies taste like a dessert that would take you back to warm childhood memories, but at the same time, they help you stick with your healthy lifestyle.
STATS
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Serving Size: 1 cookie
- Cuisine: American
- Course: Dessert
- Method: Oven-Baked
- Diet: Low-Fat, WW-Friendly
- Yield: 24 cookies
- Difficulty: Easy
EQUIPMENT
- Mixing bowls
- Electric hand mixer/whisk
- Measuring cups & spoons
- Rubber spatula
- Baking sheets
- Parchment paper/silicone mats
- Small cookie scoop
- Cooling rack
INGREDIENTS
- 1 cup of unsweetened canned pumpkin puree
- One-third cup of brown sugar in a bag
- 1/4 cup of white sugar, granulated
- Two tablespoons of sugar-free applesauce
- 1 teaspoon of vanilla essence
- 1 and 1/4 cups of all-purpose flour
- Baking soda half a teaspoon
- Half a teaspoon of powdered baking
- One teaspoon of cinnamon
- 1/2 a teaspoon of salt
- Half a teaspoon of pumpkin pie spice,
- Cinnamon sugar coating:
- Half a teaspoon of ground cinnamon
- Two tablespoons of granulated sugar
INGREDIENT NOTES
Pumpkin puree:
- Use canned pumpkin that does not contain sugar. Avoid using pumpkin pie filling.
Brown sugar:
- Makes it rich & soft. Light brown sugar makes it less sweet.
Applesauce:
- Substitutes oil & makes the cookies moist without additional fats.
Flour:
- Any all-purpose flour will be fine. To add more fiber, You may substitute half a cup of whole grain flour for the rice flour.
Pumpkin pie seasoning:
- Gives the cookies their autumnal pumpkin flavour. Create your own blend of ginger cinnamon, cloves & nutmeg.
Cinnamon sugar:
- Traditional snickerdoodle topping. coat a very little.
INSTRUCTIONS
- The oven should be preheated to 350°F (175°C).
- Line baking pans with parchment paper.
- Combine the applesauce, vanilla, brown sugar, white sugar, & pumpkin puree in a large basin & mix till smooth.
- In a another bowl, mix together all the components.
- Add the components that are dry to the wet ones and stir till just combined.
- In a sperate bowl, mix the cinnamon & sugar to coat.
- Form the dough into balls after scooping out a tablespoon.
- Spread each ball of dough with cinnamon sugar.
- Put on a baking sheet, two inches apart.
- Apply a little pressure to each ball.
- Bake for nine to eleven minutes, or till the edges are hard and the tops are puffy.
- Allow the sheet to cool for five minutes.
- To cool completely, move to a wire rack.
TIPS
- Chill the dough for 20 minutes if it’s too sticky to roll.
- cookies are tender when baked just right, so avoid over baking.
- To give a little more fall flavor, add a few dashes of clove as well as nutmeg.
- Top with a bit extra cinnamon sugar when it’s taken out of the oven.
STORAGE INFORMATION
Refrigerate:
- Store in a sealed package for as long as five days. To keep things from adhering, use paper between layers.
Freezer:
- Store baked cookies for at least two months in airtight bags/containers. Before eating, let it thaw for 20 minutes at room temperature.
FAQS
Would they be gluten-free?
- Yes, best results with a gluten-free 1:1 baking flour mix.
Can I put in chocolate chips?
- Sure! Remember to make that part light so as to remain in SmartPoints.
Are these talked about a lot?
- Not much is needed; all that is needed is to press upon them a little gently & form the proper shape.
Can I make it with fresh pumpkin?
- Yes, though it is better to drain it well, as fresh pumpkin tends to hold more water.
NUTRITION
Calories: 55
Protein: 1g
Fat: 0.5g
Saturated Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Sugar: 6g
Sodium: 85mg
Calcium: 10mg
Iron: 0.5mg
Potassium: 60mg
An estimated two SmartPoints are included in each Weight Watchers Soft Pumpkin Snickerdoodle cookie.