The Perfect Fall Treat: Pumpkin Snickerdoodle Cookies
2 WW points each or have 2 cookies for 3 points
Indulge in the warm flavors of autumn with this irresistible Pumpkin Snickerdoodle Cookies. These cookies are the perfect blend of pumpkin, cinnamon, and sugar, making them a must-have treat for the season.
Ingredients:
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2 tbsp of light margarine spread, I use Imperial 27%
¼ cup of pumpkin puree’
1 large egg yolk
½ cup of zero calorie sweetener, I use Lakanto Monkfruit
½ tsp of pumpkin spice
½ tsp of cream of tartar
1 cup (106 grams) high protein pancake mix, I use Kodiak
¾ tsp baking soda
Cinnamon/Sugar Mixture: In a small bowl add 1 tbsp of sweetener with 2 tsps of cinnamon.
Instructions:
Makes 7
Preheat oven 350 degrees
Mix butter and sweetener together, mix in egg, mix in pumpkin. Add pancake mix, soda, and pumpkin spice. Stir to combine. Using wet palms, roll together 2 tbsp of batter. Then roll in sugar/cinnamon mixture, place on baking sheet 2” apart.
Bake 10-12 minutes. Let cool to touch, maybe 3 minutes, then press down with your palm to flatten, remove from baking sheet to finish cooling.
Enjoy the delightful aroma and taste of freshly baked Pumpkin Snickerdoodle Cookies!
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