Sugar Free Pumpkin Cookies Recipes

SUGAR FREE PUMPKIN SNICKERDOODLE COOKIES

Steps:

• Preheat your oven to 350 and prepare two cookie sheets for nonstick. I like to use Parchment Paper .
• Use a whisk or fork to mix together the flour, pumpkin pie spice, cream of tarter, and baking soda in a mixing bowl. Set this bowl aside .
• In a large mixing bowl, beat together the butter with the sugar alternative until smooth. Then beat in the eggs and the vanilla extract.
• For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, mixing between additions. Then fold in the pumpkin puree.
• Bake until the cookies begin to brown and there is cracking on the top- about 10-12 minutes. Allow the cookie to cool on a rack.

PUMPKIN SUGAR COOKIES

Steps:

• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.

SUGAR FREE PUMPKIN COOKIES

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.

SUGAR-FREE PUMPKIN COOKIES

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.