As Thanksgiving nears and the weather here in Texas cools off more and more, I'm all the more in the mood for all things pumpkin; and couldn't be more excited to really get to use my oven again!

Now, as I get older I've started to crave the more salty and savory things when I used to be a sweet fanatic through and through. However, from time to time... all I want and all I crave are warm, fresh-baked, homemade cookies. 'Tis the season, y'all.

A few years back now, I fell in love with snickerdoodle cookies. Specifically a banana snickerdoodle cookie. They were sweet without being OVERLY sweet, and just a little hint of salt in there. So, with it being fall I thought I might be able to accomplish the same sort of cookie with a pumpkin twist!

I found a pretty good idea for the cookies, but of course... I just had to make a few healthified tweaks to it. While the ingredient list looks long, I promise, these cookies are surprisingly easy to make.

And... they turned out pretty amazing too! There are a few notes in the directions that you will want to pay attention to so that you're sure to end up with a perfectly delicious cookie in the end just like I did. If you miss anything, skip anything, etc., you probably won't end up with the same results.

Like I said though, nothing is difficult - just notes to help along the way!

Pumpkin Spice Snickerdoodle Cookies
TheSkinnyFork.com

The Skinny:
Servings: 24 • Size: 1 Cookie • Calories: 97 • Fat: 4 g • Saturated Fat: 2 g • Carb: 17 g • Fiber: 1 g • Protein: 1 g • Sugar: 8 g • Sodium: 47 mg

Ingredients:
1/2 C. Light Butter, Melted
2 Tbsp. Brown Sugar & Sweetener Blend
1/2 C. Sugar, Divided
1/4 C. Sweetener, Divided
1 Tsp. Vanilla Extract
6 Tbsp. Pumpkin Puree
1 C. All-Purpose Flour
1/2 C. Whole Wheat White Flour
2 Tsp. Ground Cinnamon, Divided
1 Tsp. Pumpkin Pie Spice
1/4 Tsp. Salt
1/4 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1/2 C. White Chocolate Chips

Directions:

In a medium bowl, whisk the 1/2  C. melted butter, 2 Tbsp. brown sugar, 1/4 C. sugar and 2 Tbsp. sweetener together.

Whisk in the 1 Tsp. vanilla and 6 Tbsp. pumpkin until smooth; set aside.

In a large bowl, whisk together the 1 C. flour, 1 1/2 C. whole wheat white flour, 1 1/2 Tsp. cinnamon and 1 Tsp. pumpkin pie spice, 1/4 Tsp. salt, 1/4 Tsp. baking powder, and 1/4 Tsp. baking soda.

PRO TIP: To measure flour properly, spoon it into the measuring cup - spoonful by spoonful, then scrape the top of the cup flat with the straight side of a butter knife.

Mix the wet ingredients into the dry ingredients and mix together until just blended.

The dough will be very soft and sticky.

Fold in white chocolate chips.

Cover the dough and chill for 30 minutes or up to 3 days.

Note: DO NOT SKIP CHILLING THE DOUGH.

Once the dough has chilled, preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.

Mix together the remaining 1/4 C. sugar, 2 Tbsp. sweetener and 1/2 Tsp. of cinnamon in a small bowl.

Scoop out about 1 1/2 Tbsp. of dough and roll into balls.

Roll each of the dough balls around in the cinnamon-sugar and place onto the prepared baking sheets.

Slightly flatten the dough balls.

Bake the cookies for 8-10 minutes.

NOTE: The cookies will look very soft and underbaked. DO NOT continue to bake.

Remove from the oven and press a few more white chocolate chips onto the tops, if desired.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack to continue to cool.

Enjoy once cool!

Store in a dry place on the counter for up to one week.

Nutritional Claims: Low Sodium, Low Potassium, Kidney Friendly, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free