SUGAR FREE PUMPKIN COOKIES
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
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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zaliyah taylor
[email protected]Overall, I thought these cookies were pretty good. They're not the best pumpkin cookies I've ever had, but they're definitely worth trying.
Phodisho Mokgalaka
[email protected]These cookies are a bit too dry for my taste. I think I'll add a little bit of milk or yogurt to the dough next time.
Mahmood Shams
[email protected]These cookies are delicious and easy to make. I love that they're sugar-free and made with whole wheat flour.
Lillian Drateru
[email protected]I've made these cookies several times and they're always a hit. They're perfect for fall gatherings or holiday parties.
Sophia Milton
[email protected]These cookies are a great way to use up leftover pumpkin puree. They're also a good option for people who are looking for a healthier cookie.
Bainomugisha Derick
[email protected]I'm not a huge fan of pumpkin cookies, but I thought these were pretty good. They're not too sweet and they have a nice balance of spices.
Marcos Vargas
[email protected]These cookies are a good starting point, but I think they could be improved with a few tweaks. I would add more spices, such as cinnamon and nutmeg, and I would also use a different type of sweetener, such as maple syrup or honey.
Cheeseburger Yi
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't amazing either.
Avumile Dlamini
[email protected]I was disappointed with these cookies. They didn't have much pumpkin flavor and they were too soft.
zaid romero
[email protected]These cookies are a bit too sweet for my taste. I think I'll reduce the amount of sweetener next time.
Aleemkha Khag
[email protected]I'm not sure what happened, but my cookies turned out dry and crumbly. I think I might have overmixed the dough.
Nicky Scheppel
[email protected]I love that these cookies are made with whole wheat flour. It gives them a nice nutty flavor.
Phyllis Moore
[email protected]These cookies are perfect for a fall party or gathering. They're festive and delicious.
CARTOON 1M GURU
[email protected]I made these cookies gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Grishma Katel
[email protected]These cookies are a great way to use up leftover pumpkin puree. I always have a can or two in my pantry, so it's nice to have a recipe that I can use it in.
Jeffrey Abeto
[email protected]I'm not a big fan of pumpkin, but I actually really enjoyed these cookies. They're not too sweet and the pumpkin flavor is subtle.
Nx Najmil Najmul
[email protected]These cookies were easy to make and they turned out perfectly. I love the combination of pumpkin and spices.
Madiha Kamboh
[email protected]I'm always looking for healthy cookie recipes, and these sugar-free pumpkin cookies fit the bill perfectly. They're low in sugar and calories, and they're packed with pumpkin flavor.
Mark Hearne
[email protected]I made these cookies last night and they were a hit! My family loved them and they disappeared quickly.
Mocha Man
[email protected]These sugar-free pumpkin cookies are a delicious and healthy treat! They're perfect for a fall snack or dessert.