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    You are in: Home / Recipes / Sugar-Free Pumpkin Cookies Recipe
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    Sugar-Free Pumpkin Cookies

    Sugar-Free Pumpkin Cookies. Photo by Greeny4444

    1/1 Photo of Sugar-Free Pumpkin Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Greeny4444's Note:

    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.

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    Serves: 30



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
    3. 3
      Cream butter and Splenda in large mixing bowl.
    4. 4
      Add pumpkin, eggs, and vanilla extract; beat until blended.
    5. 5
      Gradually add flour mixture into pumpkin mixture at low speed until combined.
    6. 6
      Stir in nuts, if using.
    7. 7
      Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
    8. 8
      Bake for 12 to 15 minutes, or until edges are golden brown.
    9. 9
      Remove to wire rack to cool completely.

    Ratings & Reviews:


    Nutritional Facts for Sugar-Free Pumpkin Cookies

    Serving Size: 1 (57 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 229.9
    Calories from Fat 162
    Total Fat 18.0 g
    Saturated Fat 8.3 g
    Cholesterol 46.6 mg
    Sodium 236.1 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 1.3 g
    Sugars 0.6 g
    Protein 3.0 g

    The following items or measurements are not included:

    Splenda granular

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