Sugar Free Pumpkin Cookies

READY IN: 30mins
Recipe by iswenson

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

Top Review by Paitaoka

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.

Ingredients Nutrition

Directions

  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.

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