Sugar Free Pumpkin Cookies

Total Time
Prep 20 mins
Cook 10 mins

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

Ingredients Nutrition


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

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.

Paitaoka July 25, 2011

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.

Jesusdragon737 January 08, 2013

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.

dmf711 December 24, 2012