Skinny Pumpkin Snickerdoodles

Step 1

Preheat oven to 375°F.  Line two baking sheets with Silpat mats and spray with cooking spray.

Step 2

Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.

Step 3

Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add the agave, vanilla and egg; beat well.  Gradually add the flour mixture to the sugar mixture, beating just until combined.  Cover and chill for 10 minutes.

Step 4

In a medium bowl, combine 3 tbsp sugar with pumpkin pie spice, stirring with a whisk to combine.  With wet hands (you can keep a cup of water close), shape dough into 42 (1-inch) balls.  Roll balls in sugar/pumpkin pie spice mixture.

Step 5

Place balls 2 inches apart onto baking sheets and slightly flatten with a fork.

Step 6

Bake 375°F for 5-7 minutes (cookies will be slightly soft).  Cool on baking sheets for 2 minutes.  Remove from pans; cool completely on wire racks.  Enjoy!