Sugar Free Pumpkin Snickerdoodle Cookies is a perfect cookie to serve during the holiday season.
I like that this cookie can be made without adding sugar to it.
Sugar Free Pumpkin Snickerdoodle Cookies
A great idea for a cookie that has no added sugar in it.
This cookie is especially popular during the holiday season.
Did you try my Sugar Free Snickerdoodle cookie?
Certainly that is a similar cookie to this one.
However, this cookie has pumpkin added to it.
Hey! If you are looking for some cookie baking ideas that can help you with your holiday baking, I have some good ideas that you will be interested in. Check out these Holiday Cookie Baking Essentials here.
This recipe is for anyone asking what does pumpkin puree do in baking.
Obviously, pumpkin puree does add flavor and color to baked goods such as these cookies.
However, pumpkin puree is also added to baked goods for other reasons.
Pumpkin puree is a great alternative for other ingredients.
Adding pumpkin puree to baked goods is a good way to cut back or eliminate the fat (butter!) that is added to the batter.
Also, this vegan fat substitute is also a good source for flavor, replacing sweeteners and sugars.
The texture that makes the Snickerdoodle different from the other cookies lies in the addition of one ingredient.
That one ingredient which is responsible for the voluminous texture of the Snickerdoodle is cream of tarter. Cream of tarter is a leavening agent that is added to this cookie to work with the other ingredients to cause a reaction which in this case, would be the texture that defines the snickerdoodle cookie.
Ironically, cream of tarter is a byproduct of making wine.
You may be familiar with cream of tarter as it is an essential ingredient in making meringue. The reaction in meringue is a result of the cream of tarter and the egg whites that have been added to the recipe.
Here are some tips for making this recipe for sugar free cookies.
I just mentioned that adding cream of tarter is essential for this recipe. Also mentioned is that pumpkin puree adds a vegan element as well as adding to the moisture and flavor in this recipe that helps to cut back on the added fat and sweetener.
Here are some more helpful tips.
- Mixing your batter more than it needs to be mixed can make your cookie less chewy as the gluten will become more active as a result. Avoid over-mixing your cookie batter for best results.
- I always remind folks that for best results, use fresh ingredients. Also, measure those ingredients as accurately as possible. Adding too much flour can make your cookie crumble so make sure that you measure accurately.
- To make this low carb, use a low carb all purpose flour. Lastly, to make this recipe gluten free, use an all purpose gluten free flour. Also, to make this keto use a keto all purpose flour.
How to make a sugar free snickerdoodle topping.
Topping this cookie is optional however, if you choose to do so then whisk together ⅓ cup of granular sugar alternative (that measures 1:1 with sugar) with a teaspoon of ground cinnamon and a half teaspoon of allspice. Sprinkle this on top of the cookies halfway through baking.
Here are some similar recipes that you may also like.
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- Easy No Bake Sugar Free Chocolate Cookies.
- Sugar Free Brownie Crackers.
- 3 Ingredient Sugar Free Peanut Butter Cookies.
- Sugar Free and Flour Free Chocolate Chip Cookies.
- 'Magnolia Style' Sugar Free Chocolate Chip Cookies.
- Sugar Free Chocolate Espresso Mug Cake.
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The recipe for Sugar Free Pumpkin Snickerdoodle Cookies
As mentioned above, adding cream of tarter is essential for this recipe. Also mentioned is that pumpkin puree adds a vegan element as well as adding to the moisture and flavor in this recipe that helps to cut back on the added fat and sweetener.
Also mentioned was that you can make this cookie gluten free or low in carbs.
To make this low carb, use a low carb all purpose flourAlso, to make this recipe gluten free, use an all purpose gluten free flour. Also, to make this keto use a keto all purpose flour.
Ingredients needed to make sugar free pumpkin snickerdoodle cookies.
- Flour- 1 ¾ cup all purpose. To make this low carb, use a low carb all purpose flourAlso, to make this recipe gluten free, use an all purpose gluten free flour. Also, to make this keto use a keto all purpose flour.
- Pumpkin Pie Spice- 1 teaspoon.
- Cream of Tarter- ½ teaspoon.
- Baking Soda- ½ teaspoon.
- Butter- 1 stick (½ cup) softenend to room temperature.
- Granulated Sugar Alternative- ¾ cup. Please use an alternative that can be baked with and that measures 1:1 with sugar.
- Egg-1.
- Vanilla Extract- 1 teaspoon.
- Pumpkin Puree- ½ cup.
How to make Sugar Free Pumpkin Snickerdoodle Cookies
- Preheat your oven to 350 and prepare two cookie sheets for nonstick. I like to use Parchment Paper .
- Use a whisk or fork to mix together the flour, pumpkin pie spice, cream of tarter, and baking soda in a mixing bowl. Set this bowl aside.
- In a large mixing bowl, beat together the butter with the sugar alternative until smooth. Then beat in the eggs and the vanilla extract.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, mixing between additions. Then fold in the pumpkin puree.
- Bake until the cookies begin to brown and there is cracking on the top- about 10-12 minutes. Allow the cookie to cool on a rack.
The Recipe Card for Sugar Free Pumpkin Snickerdoodle Cookies
Sugar Free Pumpkin Snickerdoodle Cookies
Ingredients
- 1 ¾ cup Flour -see post for alternatives
- 1 tsp Pumpkin Pie Spice
- ½ tsp Cream of Tarter
- ½ tsp Baking Soda
- ½ cup Butter
- ¾ cup Splenda -see post for alternatives
- 1 Egg
- 1 tsp Vanilla Extract
- ½ cup Pumpkin Puree
Instructions
- Preheat your oven to 350 and prepare two cookie sheets for nonstick. I like to use Parchment Paper .
- Use a whisk or fork to mix together the flour, pumpkin pie spice, cream of tarter, and baking soda in a mixing bowl. Set this bowl aside .
- In a large mixing bowl, beat together the butter with the sugar alternative until smooth. Then beat in the eggs and the vanilla extract.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, mixing between additions. Then fold in the pumpkin puree.
- Bake until the cookies begin to brown and there is cracking on the top- about 10-12 minutes. Allow the cookie to cool on a rack.
Recipe Notes
To make this low carb, use a low carb all purpose flourAlso, to make this recipe gluten free, use an all purpose gluten free flour. Also, to make this keto use a keto all purpose flour. *Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
most recently updated:
October 16, 2020*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Pumpkin Snickerdoodle Cookies, an easy and delicious recipe for dessert or snacks, no added sugar!
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
pauline c robles
HFOUND YOUR SUGAR FREE MUFFINS PUMPKIN AND I WAS WONDERING IF I COULD USE SPLENDA AND CANOLA OIL ALSO HOW ABOUT FAT FREE MILK? I AM DIABETIC AND NOT FIMILAR WITH ALMOND MILK. HOPE TO HEAR FROM YOU. ALSO HAS TROUBLE WITH THE SEARCH SITE. THANK YOU___PAULINE
SFD
As far as the Splenda goes, as long as the sugar alternative can be baked with, is granular and measures 1:1 with sugar, you should be okay. Canola oil is ok for that recipe and fat free milk should be okay. Almond milk is a vegan alternative used for milk. Thank you!