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

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Chef #1020230's Note:

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

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    Serves: 100



    Units: US | Metric




    1. 1
    2. 2
      Cream first 4 ingredients together.
    3. 3
      Sift dry ingredients together and add to the applesauce/pumpkin/egg/xylitol mixture.
    4. 4
      Blend well.
    5. 5
      Drop dough by spoon onto a pam sprayed cookie sheet.
    6. 6
      Bake for 10-13 minutes at 350 degrees.
    7. 7
      Remove from oven.
    8. 8
      Remove cookies from cookie sheet and place on a wire rack.
    9. 9
      While still warm, drizzle with frosting.
    10. 10
    11. 11
      Cook butter, milk, xylitol and molasses until xylitol is thoroughly disolved. Add vanilla extract.
    12. 12
      Keep frosting warm while drizzling over the top of the warm cookies.
    13. 13
      I find it easier to just very quickly dunk the top portion of the cookie in the frosting.

    Ratings & Reviews:

    • on July 25, 2011


      Heavenly delicate blend of apple and pumpkin. I read then reviews and also doubled the spice, I may even add a bit more next time I make them. I used Splenda granulated instead of Xylitol and they were just fine. They bake like a dessert bread, so test with a tooth pick for doneness. I skipped the frosting and did not miss it. Without the frosting (which has molasses) this is a good diabetic cookie.

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    • on January 08, 2013


      I thought it was awesome. Like many others, I doubled the spices, and the cookies turned out great. They weren't really like cookies though; more like small pumpkin breads. I also tried the frosting. At first, it was pretty good, although the strong molasses flavor was slightly odd. However, this is where it got a bit weird. After leaving the cookies in a container for a couple days, they started to get soggy. I've heard that xylitol absorbs moisture, so this could have been the cause. After a couple more days, liquid would drip off the cookies if you lifted them. My verdict: don't do the frosting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2012

      It is worth mentioning that these are truly NOT sugar free. A pound of pumpkin is worth 16 grams of sugar and the applesauce alone has 36 grams of sugar (even the "unsweetened" kind - apples are a sugar-rich fruit. Sugar-free applesauce is terribly misleading and simply untrue!) I also used Splenda brown sugar baking blend instead of the xylitol sugar substitute. Splenda uses a half-and-half formula for their baking blends, where they use real sugar and cut it with Splenda. I figured that was for chemistry purposes (once you start messing with the chemistry of baking, you can get some wildly different outcomes) so that brought my sugar total up. I doubled all spices except cloves as per the previous reviewer's recommendation. My total yield was about 60 cookies. Dense, bready texture. I added 3/4c walnuts to the second half of the batch. My calories per cookie came to about 58 calories each, with 4 grams of sugar.

      I would absolutely recommend spreading the dough a bit flatter than just doing drop cookies. I used a clean finger to achieve a flatter size and I didn't wind up with pumpkin balls! Also, if you're reusing cookie sheets, give them a light spritz of Pam between uses to keep them slippery.

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    Read All Reviews (6)


    Nutritional Facts for Sugar Free Pumpkin Cookies

    Serving Size: 1 (16 g)

    Servings Per Recipe: 100

    Amount Per Serving
    % Daily Value
    Calories 25.3
    Calories from Fat 5
    Total Fat 0.5 g
    Saturated Fat 0.2 g
    Cholesterol 4.6 mg
    Sodium 65.2 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 0.7 g
    Sugars 0.7 g
    Protein 0.8 g

    The following items or measurements are not included:

    xylitol sugar substitute

    xylitol sugar substitute

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