Sugar Free Pumpkin Cookies
These Sugar Free Pumpkin Cookies are a delightful treat that captures the essence of fall. Soft, chewy, and bursting with pumpkin spice flavor, they make an excellent option for Halloween, Thanksgiving, or any festive gathering. Plus, they’re sugar-free, making them a guilt-free indulgence that everyone will love.
Why You’ll Love This Recipe
- Healthy Twist: These cookies are made without refined sugar, perfect for those watching their sugar intake.
- Simple Ingredients: With easy-to-find ingredients like almond flour and pumpkin puree, you can whip these up in no time.
- Versatile Treat: Enjoy them as a snack or dessert; they fit perfectly into various occasions and dietary preferences.
- Delicious Flavor: The combination of pumpkin spice and rich cream cheese icing creates a mouthwatering taste that’s hard to resist.
- Quick to Make: With just 15 minutes of prep time and a short bake time, you can have fresh cookies ready in under an hour.
Tools and Preparation
Before diving into the recipe, gather your tools for a smooth baking experience. Having the right equipment makes all the difference in achieving perfect cookies.
Essential Tools and Equipment
- Mixing bowl
- Hand mixer or standing mixer
- Measuring cups
- Measuring spoons
- Silicone baking mat or cookie sheet
- Cooling rack
Importance of Each Tool
- Mixing bowl: A sturdy bowl is crucial for combining wet and dry ingredients effectively.
- Hand mixer: Using a hand mixer ensures a fluffy texture by properly creaming butter and sweeteners together.
- Silicone baking mat: Prevents sticking and promotes even baking for your cookies.
Ingredients
These Sugar Free Pumpkin Cookies are soft and chewy, made with pumpkin spice, almond flour, and topped with cream cheese icing or frosting. This sweet and sugar-free dessert treat is perfect for fall, Halloween, Thanksgiving, and the holidays.
For the Cookie Base
- 4 tablespoons unsalted butter (Softened at room temperature.)
- 1/3 cup sweetener
- 1/3 cup brown sweetener
- 1/2 cup 100% pureed pumpkin
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/2 cups blanched almond flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (See Notes for how to make your own.)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cream Cheese Icing
- 3 oz cream cheese (softened)
- 1 teaspoon powdered sweetener (Confectioner’s)
- 1 teaspoon vanilla
How to Make Sugar Free Pumpkin Cookies
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. This ensures that your cookies bake evenly.
Step 2: Cream the Butter and Sweeteners
In a mixing bowl, cream together the softened butter with both types of sweeteners using either a hand mixer or standing mixer until light and fluffy.
Step 3: Add Wet Ingredients
Add the pureed pumpkin, egg, and vanilla extract to your mixture. Beat everything together until creamy for an even consistency.
Step 4: Combine Dry Ingredients
In another bowl, mix together the almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
Step 5: Mix Dry with Wet Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until just combined; be careful not to overmix as this can lead to dry cookies.
Step 6: Prepare Baking Sheet
Line a sheet pan or cookie sheet with a silicone baking mat. This helps prevent over-browning while baking.
Step 7: Form Cookie Dough Balls
Using about 1 1/2 tablespoons of dough each time, form balls. The dough will be sticky; using wet hands can help manage this process.
Step 8: Flatten Cookies on Baking Mat
Place formed balls on the prepared baking mat. Gently flatten them with your palm to create cookie shapes.
Step 9: Bake Cookies
Bake in your preheated oven for 10-13 minutes. Look for soft cookies that are golden around the edges but still look soft in the center when done.
Step 10: Cool on Baking Mat
Remove from oven and let cool on the silicone mat for about 10 minutes before transferring them to a cooling rack. This step is vital to prevent crumbling.
Step 11: Final Cooling
Allow cookies to cool on the rack for an additional 15 minutes before applying icing. Be gentle while icing them once cooled down completely.
Enjoy these delicious Sugar Free Pumpkin Cookies as part of your seasonal celebrations!
How to Serve Sugar Free Pumpkin Cookies
These Sugar Free Pumpkin Cookies are delightful on their own but can also be paired with various toppings and accompaniments for an elevated experience. Here are some ideas to enhance your cookie enjoyment.
With Cream Cheese Icing
- A smooth cream cheese icing drizzled over the top creates a rich and tangy flavor that complements the pumpkin spice.
As a Dessert Sandwich
- Spread a layer of your favorite nut butter between two cookies for a delicious and filling treat.
Paired with Coffee or Tea
- Enjoy these cookies alongside a warm cup of coffee or tea. The spices in the cookies enhance the beverages’ flavors, making it a cozy pairing.
With Fresh Fruit
- Serve with slices of apple or pear for a refreshing contrast to the sweet, spiced cookies.
As Part of a Dessert Platter
- Include these cookies on a festive dessert platter along with other seasonal treats like brownies or mini cheesecakes for variety during holiday gatherings.
How to Perfect Sugar Free Pumpkin Cookies
Achieving the perfect texture and flavor in your Sugar Free Pumpkin Cookies is simple with a few key tips. Follow these strategies for the best results.
- Use room temperature ingredients: This helps create a smooth batter and ensures even baking.
- Don’t overmix: To maintain softness, mix just until combined. Overmixing can lead to dry cookies.
- Check doneness carefully: Look for golden edges while keeping the centers soft; they will firm up as they cool.
- Allow cooling time: Letting them rest on the baking mat before transferring to a cooling rack prevents crumbling.
- Experiment with spices: Adjust cinnamon and pumpkin pie spice levels according to your taste preference for added flavor depth.
Best Side Dishes for Sugar Free Pumpkin Cookies
While these Sugar Free Pumpkin Cookies shine on their own, they can also be complemented by various side dishes. Here are some excellent options to consider:
- Spiced Hot Chocolate: A warm drink that pairs perfectly with cookies, enhancing their flavors.
- Chai Latte: The aromatic spices in chai complement pumpkin flavors, creating a cozy pairing.
- Apple Slices with Cinnamon: Fresh apples sprinkled with cinnamon offer crunch and balance against the soft cookies.
- Yogurt Parfait: Layer yogurt with granola and fruit for a nutritious side that contrasts with the sweetness of the cookies.
- Cheese Board: Include cheeses like brie or sharp cheddar alongside crackers for a savory addition.
- Pumpkin Soup: A warm bowl of pumpkin soup makes for a comforting fall meal option next to your dessert.
Common Mistakes to Avoid
When making Sugar Free Pumpkin Cookies, there are several common mistakes that can affect their texture and flavor. Avoid these pitfalls for the best results.
- Using Cold Butter: Starting with cold butter can lead to dense cookies. Always use softened butter for a light and fluffy texture.
- Overmixing the Dough: Mixing too much can result in tough cookies. Mix just until combined to keep them soft and chewy.
- Skipping the Cooling Time: Moving cookies too soon from the baking sheet can cause them to crumble. Allow them to cool on the sheet before transferring.
- Not Checking Bake Time: Baking for too long will make your cookies hard. Keep an eye on them; they should be soft but golden at the edges.
- Ignoring Ingredient Quality: Using low-quality sweeteners or spices can affect flavor. Choose high-quality ingredients for the best taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Place parchment paper between layers to prevent sticking.
Freezing Sugar Free Pumpkin Cookies
- Freeze in an airtight container or freezer bag for up to 3 months.
- Layer with parchment paper to avoid sticking together.
Reheating Sugar Free Pumpkin Cookies
- Oven: Preheat to 350°F and warm for about 5–10 minutes.
- Microwave: Heat individually for 10-15 seconds on medium power.
- Stovetop: Use a skillet over low heat, flipping occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about Sugar Free Pumpkin Cookies that you may find helpful.
Can I use other flours instead of almond flour?
Yes, you can substitute with coconut flour or all-purpose flour, but adjust measurements as they absorb moisture differently.
How do I make these cookies vegan?
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based butter.
What sweeteners work best for sugar-free pumpkin cookies?
Erythritol, stevia, or monk fruit sweeteners are great options that provide sweetness without sugar.
Are Sugar Free Pumpkin Cookies suitable for diabetics?
Absolutely! These cookies are low in carbs and sugar-free, making them a good choice for those managing blood sugar levels.
Can I add chocolate chips or nuts?
Yes! Feel free to mix in sugar-free chocolate chips or chopped nuts for added texture and flavor.
Final Thoughts
These Sugar Free Pumpkin Cookies are not only delicious but also versatile. Perfect for any fall occasion, they can be customized with your favorite mix-ins like nuts or chocolate chips. Give this delightful recipe a try and enjoy a cozy treat without the guilt!
Sugar Free Pumpkin Cookies
- Total Time: 27 minutes
- Yield: About 18 cookies 1x
Description
Sugar Free Pumpkin Cookies are the perfect treat to celebrate the flavors of fall without the guilt. These soft and chewy cookies are infused with warm pumpkin spice and topped with a creamy cream cheese icing, making them an irresistible addition to your Halloween, Thanksgiving, or autumn gatherings. With simple ingredients like almond flour and pumpkin puree, you can whip up these delicious cookies in no time. Ideal for those watching their sugar intake, these sugar-free delights are sure to please everyone at the table.
Ingredients
- 4 tablespoons unsalted butter
- 1/3 cup sweetener (sugar substitute)
- 1/2 cup pumpkin puree
- 1 egg
- 2 1/2 cups blanched almond flour
- Spices: cinnamon, pumpkin pie spice
- For icing: 3 oz cream cheese, powdered sweetener
Instructions
- Preheat your oven to 350°F.
- Cream together softened butter and sweeteners until fluffy.
- Add pumpkin puree, egg, and vanilla; mix until smooth.
- In a separate bowl, combine almond flour, spices, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet mixture until just combined.
- Form dough balls (about 1 ½ tablespoons each) on a lined baking sheet.
- Flatten gently and bake for 10-13 minutes or until edges are golden.
- Cool on the baking mat for 10 minutes before transferring to a rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fall/Holiday
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 0g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
