SUGAR-FREE PUMPKIN COOKIES
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ansar Khan
[email protected]These cookies are a little too crumbly for my taste, but they still have a good flavor.
Eduardo De Haro
[email protected]I love the maple glaze on these cookies. It adds a nice touch of sweetness.
Muzammal Ali
[email protected]These cookies are a great way to use up leftover pumpkin puree. They're also a healthier alternative to traditional pumpkin cookies.
Bianca Mccolister
[email protected]These cookies are the perfect fall treat! They're soft, chewy, and full of pumpkin flavor.
Chukwuezi Chibueze
[email protected]I'm not a big fan of pumpkin, but these cookies were surprisingly good! I'll definitely be making them again.
bazlu Rahman
[email protected]These cookies are a little too sweet for my taste, but they're still good.
Attahiru Bashiru
[email protected]I love the addition of maple syrup in these cookies. It gives them a really unique flavor.
ashraf mallah
[email protected]These cookies are a great way to get your kids to eat pumpkin.
DJ Rubel Voice 10 official
[email protected]I've made these cookies several times now, and they're always a hit. Thanks for sharing the recipe!
Kwazi Mnguni
[email protected]These cookies are so easy to make, even my kids can help!
SUN GEMAR
[email protected]I'm so glad I found this recipe! These cookies are the perfect way to use up leftover pumpkin puree.
SK Hasan Ahmed
[email protected]These cookies are delicious! I made them for a party and they were a huge hit.
Safayat Boy
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and crumbly. I think I might have overmixed the dough.
Elsad Berxudayev
[email protected]I love the combination of pumpkin and maple syrup in these cookies. They're perfect for fall!
Chidiebube
[email protected]These cookies were a little too dry for my taste, but they still had a good flavor.
Mady Rykhus
[email protected]I was looking for a healthy pumpkin cookie recipe, and this one fit the bill. They're not too sweet, and they have a nice, moist texture.
Ch Muna
[email protected]These cookies are so easy to make, and they turned out perfect! I'll definitely be making them again.
Signed Woo
[email protected]I'm not usually a fan of pumpkin cookies, but these were surprisingly good! The maple syrup and spices give them a really nice flavor.
Yosaf khan Yosaf khan
[email protected]These pumpkin cookies were a hit with my family! They're perfectly soft and chewy, with just the right amount of sweetness. I love that they're sugar-free, too, so I can feel good about giving them to my kids.