These Sugar Free Soft Pumpkin Cookies are made in an old time style.
However, these cookies are really tasty for any time!
Sugar Free Soft Pumpkin Cookies
This yummy cookie is the perfect seasonal cookie to enjoy right now!
However, this cookie comes without a bunch of added sugar in it!
To be honest, it is hard to notice that this sugar free cookie tastes any different from the regular sugared pumpkin cookie.
I think that likeness in tastes between the two cookies has something to do with the pumpkin that is added. What I should say is that this cookie is more about the pumpkin than it is about the sugar cookie that is part of the recipe.
The seasonal taste of this cookie can also be attributed to the spices that are in this recipe.
As expected, this cookie recipe calls for ground cinnamon. Please choose a ground cinnamon that does not come with sugar added to it in order to keep this recipe as low in sugar as possible.
Also needed in this recipe is ground nutmeg.
You can find ground nutmeg online if you are unable to find it at your local grocery store. Again, please select a ground nutmeg that has not been combined with other ingredients such as sugar.
As you may suspect, you will need pumpkin to make this cookie recipe.
Please choose a pumpkin puree for this recipe.
Pumpkin puree comes in a can (usually 15 ounce) and is the kind of pumpkin that is used in baking recipes such as this one.
This cookie recipe is intended to be sugar free however, as I usually do, I will offer alternatives.
To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour.
Lastly, to make this pumpkin cookie recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well.
The other ingredients that are in this recipe are intended for a sugar free cookie recipe.
Hence, if you are altering the flour to fit a specific diet, such as a gluten free diet, please make sure to take those other ingredient into consideration . For example, make sure that you pumpkin puree is gluten free if you are making this recipe a gluten free one.
This old fashion style cookie can have a topping of sorts added to it.
You can simply sprinkle on some sugar free granulated sugar alternative. Another option would be to use a sugar free glaze such as this one on top of your cookie.
Here are some similar recipes that you may also like.
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Sugar Free Soft Pumpkin Cookies
The recipe for Sugar Free Soft Pumpkin Cookies
As mentioned, this cookie recipe calls for ground cinnamon. Please choose a ground cinnamon that does not come with sugar added to it in order to keep this recipe as low in sugar as possible.
Also needed in this recipe is ground nutmeg.
You can find ground nutmeg online if you are unable to find it at your local grocery store. Again, please select a ground nutmeg that has not been combined with other ingredients such as sugar.
What you will need to make this Sugar Free Soft Pumpkin Cookies
Pumpkin puree comes in a can (usually 15 ounce) and is the kind of pumpkin that is used in baking recipes such as this one.
- Flour– 2 1/2 cups.
To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour.
Lastly, to make this recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well. - Baking Soda– 1 1/2 teaspoons.
- Baking Powder– 1/2 teaspoon.
- Ground Cinnamon– 1 teaspoon.
- Ground Nutmeg– 1 teaspoon.
- Granulated Sugar Alternative– 1 1/4 cup. Please use a granulated sugar alternative that measures 1:1 with sugar for best results.
- Butter- 9 tablespoons softened to room temperature. That is one stick + 1 tablespoon or 1/2 cup plus one tablespoon.
- Pumpkin Puree – 1 cup.
- Egg-1.
- Vanilla Extract– 1 teaspoon.
How to make Sugar Free Soft Pumpkin Cookies
- Preheat your oven to 325 and prep your cookie sheets for nonstick. I like to use Parchment Paper .
- In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and ground nutmeg. Set this bowl aside.
- Next, in a mixing bowl,cream together the sugar alternative with the butter. Once this is blended, you can beat in the pumpkin puree and then the vanilla extract and egg.
- For this next step, we will add the flour mixture from the medium bowl to the mixing bowl. To do so add half of the mixture at a time gently mixing between the additions.
- Bake your cookies for 18-20 minutes or until the cookies appear to start browning and firming. Allow the cookies to cool before adding a glaze. Alternatively, sprinkle with granulate sugar alternative about 12 minutes into baking to get more of a sugar cookie style to this cookie.
The Recipe Card for Sugar Free Soft Pumpkin Cookies
You can simply sprinkle on some sugar free granulated sugar alternative. Another option would be to use a sugar free glaze such as this one on top of your cookie.
This delicious and seasonal recipe for Sugar Free Soft Pumpkin Cookies can also be made gluten free, low carb, or keto as well.
- 2 1/2 cups Flour see post for alternatives
- 1 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 1/4 Cup Splenda
- 9 tbsp Butter
- 1 cup Pumpkin Puree
- 1 tsp Vanilla Extract
-
Preheat your oven to 325° and prep your cookie sheets for nonstick.
-
In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and ground nutmeg. Set this bowl aside.
-
Next, in a mixing bowl,cream together the sugar alternative with the butter. Once this is blended, you can beat in the pumpkin puree and then the vanilla extract and egg.
-
For this next step, we will add the flour mixture from the medium bowl to the mixing bowl. To do so add half of the mixture at a time gently mixing between the additions.
-
Bake your cookies for 18-20 minutes or until the cookies appear to start browning and firming. Allow the cookies to cool before adding a glaze. Alternatively, sprinkle with granulate sugar alternative about 12 minutes into baking to get more of a sugar cookie style to this cookie.
As mentioned, this cookie recipe calls for ground cinnamon. Please choose a ground cinnamon that does not come with sugar added to it in order to keep this recipe as low in sugar as possible.
Also needed in this recipe is ground nutmeg.
You can find ground nutmeg online if you are unable to find it at your local grocery store. Again, please select a ground nutmeg that has not been combined with other ingredients such as sugar.
Pumpkin puree comes in a can (usually 15 ounce) and is the kind of pumpkin that is used in baking recipes such as this one.
To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour.
Lastly, to make this recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
See post for further details.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
This delicious and seasonal recipe for Sugar Free Soft Pumpkin Cookies can also be made gluten free, low carb, or keto as well.
