Sugar Free Pumpkin Cookies Recipe

Name: Sugar Free Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie; 2 cups sugar-free applesauce; 2 cups xylitol sugar substitute; 2 cups canned pumpkin; 2 eggs; 4 cups whole wheat flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon salt; Frosting; 3 tablespoons butter; 1/4 cup nonfat milk; 1 1/2 cups xylitol sugar substitute; 2 teaspoons molasses; 1 teaspoon vanilla extract

Servings: persons

Cookie
2 cups sugar-free applesauce
2 cups xylitol sugar substitute
2 cups canned pumpkin
2 eggs
4 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
Frosting
3 tablespoons butter
1/4 cup nonfat milk
1 1/2 cups xylitol sugar substitute
2 teaspoons molasses
1 teaspoon vanilla extract

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.

1310

kcal

Calories

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cookie, 2 cups sugar-free applesauce, 2 cups xylitol sugar substitute, 2 cups canned pumpkin, and more.

Yes, Sugar Free Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sugar Free Pumpkin Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions