Best Sugar Free Pumpkin Cookies Recipes

SUGAR-FREE PUMPKIN COOKIES

Sugar-Free Pumpkin Cookies image

These cookies are so good, and they taste a little bit like pumpkin pie. They have a cake-like texture, but they are moist. I make them for my mother-in-law, primarily, because she is diabetic, and she adores them. We live at high altitude (6,800-ish ft.), and they work fine. Note: Do not flatten them before putting them in the oven. They do not change shape (flatten) themselves, but I think that helps them keep their moisture when they're stored.

Provided by Greeny4444

Categories Drop Cookies

Time 1h

Yield 5 dozen, 30 serving(s)

Number Of Ingredients 14

Ingredients

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon ginger
1 teaspoon nutmeg
2 cups butter, softened
2 cups Splenda granular
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
2 large eggs
2 teaspoons vanilla extract
2 cups pecans, chopped, if desired

Steps:

Preheat oven to 350°F.
Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
Cream butter and Splenda in large mixing bowl.
Add pumpkin, eggs, and vanilla extract; beat until blended.
Gradually add flour mixture into pumpkin mixture at low speed until combined.
Stir in nuts, if using.
Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
Bake for 12 to 15 minutes, or until edges are golden brown.
Remove to wire rack to cool completely.

SUGAR FREE PUMPKIN COOKIES

Sugar Free Pumpkin Cookies image

No sugar, no fat, great taste. I modified another recipe to make this one healthy while not sacrificing taste.

Provided by iswenson

Categories Drop Cookies

Time 30m

Yield 100 cookies, 100 serving(s)

Number Of Ingredients 15

Ingredients

2 cups sugar-free applesauce
2 cups xylitol sugar substitute
2 cups canned pumpkin
2 eggs
4 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
3 tablespoons butter
1/4 cup nonfat milk
1 1/2 cups xylitol sugar substitute
2 teaspoons molasses
1 teaspoon vanilla extract

Steps:

Cookies:
Cream first 4 ingredients together.
Sift dry ingredients together and add to the applesauce/pumpkin/egg/xylitol mixture.
Blend well.
Drop dough by spoon onto a pam sprayed cookie sheet.
Bake for 10-13 minutes at 350 degrees.
Remove from oven.
Remove cookies from cookie sheet and place on a wire rack.
While still warm, drizzle with frosting.
Frosting:
Cook butter, milk, xylitol and molasses until xylitol is thoroughly disolved. Add vanilla extract.
Keep frosting warm while drizzling over the top of the warm cookies.
I find it easier to just very quickly dunk the top portion of the cookie in the frosting.

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