Sugar Free Pumpkin Cookies Recipes

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.

Steps:

• Cookies:
• Cream first 4 ingredients together.
• Sift dry ingredients together and add to the applesauce/pumpkin/egg/xylitol mixture.
• Blend well.
• Drop dough by spoon onto a pam sprayed cookie sheet.
• Bake for 10-13 minutes at 350 degrees.
• Remove from oven.
• Remove cookies from cookie sheet and place on a wire rack.
• While still warm, drizzle with frosting.
• Frosting:
• Cook butter, milk, xylitol and molasses until xylitol is thoroughly disolved. Add vanilla extract.
• Keep frosting warm while drizzling over the top of the warm cookies.
• I find it easier to just very quickly dunk the top portion of the cookie in the frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
• Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.