Description
These soft and chewy Sugar-Free Pumpkin Cookies are the perfect guilt-free treat—low in sugar, big on pumpkin spice flavor.
Ingredients
Scale
- 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