Introduction to the Recipe
If fall had a flavor, it would be pumpkin spice. And if you’re trying to enjoy that flavor without all the sugar, Sugar-Free Pumpkin Cookies are exactly what you need. These cookies are soft, chewy, warmly spiced, and completely free from refined sugars. Perfect for anyone watching their sugar intake but still craving that cozy autumn treat.
Made with real pumpkin puree, monkfruit sweetener, and a dash of pumpkin pie spice, these cookies hit all the seasonal notes without spiking your blood sugar. They’re buttery without being heavy, slightly cakey in texture, and full of that nostalgic flavor that makes pumpkin desserts so beloved. Plus, thanks to the applesauce, they stay moist and tender without needing extra fat or sugar.
Looking for more sugar-free baking inspiration? Check out this guide to sugar substitutes or learn how to bake with monk fruit sweetener.
Whether you’re baking for a diabetic friend, cutting sugar for health reasons, or simply want to feel good about your cookie habit, these Sugar-Free Pumpkin Cookies are a seasonal must-bake. You get all the flavor with none of the crash.
Basic Recipe: Ingredients and Instructions
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Soft Sugar-Free Pumpkin Cookies
Description
These soft and chewy Sugar-Free Pumpkin Cookies are the perfect guilt-free treat—low in sugar, big on pumpkin spice flavor.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated monkfruit sweetener
- 1 large egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk dry ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Cream butter and sweetener: In a large bowl, use a mixer to cream the softened butter and monkfruit sweetener until light and fluffy.
- Add wet ingredients: Beat in the egg, pumpkin puree, applesauce, and vanilla extract until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Scoop dough: Drop tablespoon-sized scoops onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the tops look dry.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake—cookies will firm up as they cool.
Use a cookie scoop for even sizing.
You can substitute whole wheat flour for extra fiber.
Store in a sealed container to maintain softness.
Keywords: Sugar-Free Pumpkin Cookies
Advanced Techniques
1. Chill the Dough for Thicker Cookies
If your cookies spread too much, try chilling the dough for 30–60 minutes before baking. Chilling solidifies the fat in the dough and prevents over-spreading, resulting in a thicker, more tender cookie.
2. Brown the Butter for Nutty Depth
For a rich, nutty flavor, brown the butter before using it. Melt it over medium heat until it turns golden and smells toasty. Let it cool slightly before creaming with the sweetener. It adds a deep, almost caramelized note without any sugar.
3. Add Texture with Chopped Nuts or Seeds
Add 1/3 cup of chopped walnuts, pecans, or pumpkin seeds for crunch. Not only does it improve texture, but it also adds healthy fats and a subtle, savory edge to the sweet spice profile.
4. Use Silicone Baking Mats for Even Browning
Instead of parchment paper, use silicone baking mats. They help distribute heat more evenly, which promotes consistent browning and better bottoms on your cookies.
5. Dust with Cinnamon “Sugar” Before Baking
Mix monkfruit sweetener with a pinch of cinnamon and lightly sprinkle over the tops before baking. It creates a slightly crisp, flavorful crust and adds a bakery-style finish without actual sugar.
Storage, Shelf Life, and Maintenance Tips
1. Store in an Airtight Container
Keep cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help maintain moisture.
2. Freeze for Long-Term Storage
Freeze baked cookies in a single layer, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature for 15–30 minutes before eating.
3. Freeze the Dough for On-Demand Cookies
Scoop the dough onto a tray, freeze until solid, then store frozen dough balls in a zip-top bag. Bake directly from frozen, adding 1–2 extra minutes.
4. Reheat Gently in the Microwave
If cookies feel stale, microwave one on a plate with a damp paper towel over it for 10–12 seconds to revive its soft texture.
5. Avoid the Fridge
Refrigeration tends to dry cookies out. Unless you live in a very humid area, store at room temp or freeze.
Dietary Adaptations and Substitutions
1. Make It Gluten-Free
Swap in a 1:1 gluten-free flour blend. Ensure it includes xanthan gum or add 1/2 teaspoon separately to help bind the dough.
2. Dairy-Free Version
Use a plant-based butter alternative, like Earth Balance, and ensure it’s unsalted. This works well with monkfruit and applesauce.
3. Egg-Free Option
Substitute the egg with a flax egg: mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it sit for 5 minutes to thicken.
4. Lower the Fat Content
Use only 1/4 cup butter and increase the applesauce to 1/2 cup. The texture will be slightly softer, but still satisfying and flavorful.
5. Add Protein with Collagen or Protein Powder
Add 1–2 tablespoons of unflavored collagen or plant protein powder. Reduce flour slightly (about 2 tablespoons) to compensate.
FAQs About the Recipe
1. What’s the best monkfruit sweetener to use?
Look for a 1:1 baking blend like Lakanto or Wholesome Yum’s brand. These mimic the structure and sweetness of sugar without any strange aftertaste.
2. Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s puréed and not too watery. If it seems thin, strain it with cheesecloth to avoid runny dough.
3. Why did my cookies come out cakey?
Pumpkin naturally creates a soft, cake-like texture. If you want less cake and more chew, reduce the flour slightly or use only 1/4 cup applesauce.
4. Can I make this with almond flour?
Not directly—it requires different ratios and structure. For a low-carb version, use a recipe designed specifically for almond flour cookies.
5. Do these cookies taste sweet enough?
Yes—but monkfruit is less intense than sugar. If you’re new to sugar-free baking, consider adding a few drops of liquid stevia for a sweetness boost.
Conclusion & Final Thoughts
These soft and chewy Sugar-Free Pumpkin Cookies are the perfect guilt-free treat—low in sugar, big on pumpkin spice flavor.
Satisfying, seasonal, and sugar-free. That’s what makes these Sugar-Free Pumpkin Cookies such a win. They bring the classic comfort of pumpkin spice together with better-for-you ingredients that support your goals, not sabotage them. Soft in the center with just enough spice and sweetness, they feel like a treat without the sugar crash.
These cookies are endlessly adaptable—swap the flour, change the fat, or add protein—and still land a win. You can bake them for the whole family and no one will even realize they’re sugar-free. They freeze well, travel well, and reheat like champs. Basically, they’re built for real life.
Whether you’re prepping for a fall bake sale, packing healthy snacks, or just embracing pumpkin season without the guilt, these cookies have you covered. Grab your mixing bowl, stock your pantry with monkfruit, and bake a batch of cookies you’ll actually feel good about eating.
Let pumpkin season begin—without the sugar overload.