Ingredients for Sugar Free Pumpkin Cookies
- Sugar Free Applesauce
- Xylitol Sugar Substitute
- Canned Pumpkin
- Eggs
- Whole Wheat Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- 1/4 teaspoon salt
- 2 tablespoons dairy-free butter (or coconut oil)
- Nonfat Milk
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
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How to Make Sugar Free Pumpkin Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1/2 cup pumpkin puree, 1 egg, 1/4 cup xylitol, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 1 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-13 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- While cookies are still warm, drizzle with frosting (see instructions below).
- **Frosting:**
- In a small saucepan over low heat, melt 2 tablespoons of dairy-free butter (or coconut oil).
- Stir in 2 tablespoons of milk (dairy or non-dairy), 2 tablespoons xylitol, and 1 tablespoon molasses. Cook, stirring constantly, until the xylitol is completely dissolved.
- Remove from heat and stir in 1/2 teaspoon vanilla extract.
- Drizzle the warm frosting over the warm cookies or gently dunk the tops of the cookies into the frosting.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
3g
Fat
1g
Carbs
1g
