Sugar Free Pumpkin Cookies Recipes

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PUMPKIN SUGAR COOKIES

A rolled sugar cookie with the taste of pumpkin.

Provided by MEREDITHRAE24

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h25m

Yield 24

Number Of Ingredients 9



Pumpkin Sugar Cookies image

Steps:

  • Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
  • Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 18.8 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 115 mg, Sugar 8.6 g

1 cup white sugar
¾ cup butter, softened
1 egg
½ cup pumpkin puree
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking powder
2 ½ cups all-purpose flour

SUGAR-FREE PUMPKIN COOKIES

These cookies are so good, and they taste a little bit like pumpkin pie. They have a cake-like texture, but they are moist. I make them for my mother-in-law, primarily, because she is diabetic, and she adores them. We live at high altitude (6,800-ish ft.), and they work fine. *Note*: Do not flatten them before putting them in the oven. They do not change shape (flatten) themselves, but I think that helps them keep their moisture when they're stored.

Provided by Greeny4444

Categories     Drop Cookies

Time 1h

Yield 5 dozen, 30 serving(s)

Number Of Ingredients 14



Sugar-Free Pumpkin Cookies image

Steps:

  • Preheat oven to 350°F.
  • Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
  • Cream butter and Splenda in large mixing bowl.
  • Add pumpkin, eggs, and vanilla extract; beat until blended.
  • Gradually add flour mixture into pumpkin mixture at low speed until combined.
  • Stir in nuts, if using.
  • Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
  • Bake for 12 to 15 minutes, or until edges are golden brown.
  • Remove to wire rack to cool completely.

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon ginger
1 teaspoon nutmeg
2 cups butter, softened
2 cups Splenda granular
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
2 large eggs
2 teaspoons vanilla extract
2 cups pecans, chopped, if desired

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