Feel free to indulge in these Sugar Free Pumpkin Spice Cookies – they’re moist, rich, and taste as good as a pumpkin pie and a cookie rolled into one. This recipe makes a large batch, so they’re perfect for sharing. Try serving them with coffee after your Thanksgiving dinner for a no-sugar dessert your guests will all enjoy. Keep the recipe handy – you’ll be asked for it, again and again!
For this recipe you’ll need at least one baking sheet, and a wire rack for cooling your cookies. If no wire rack is available, remove the cookies to sheets of waxed paper to allow them to cool thoroughly.
Sugar Free Pumpkin Spice Cookies
4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. clove
1/2 – 1 tsp. ginger, depending on how much spice you like
1 tsp. nutmeg
2 cups butter, softened
2 cups Splenda baking blend
1 15 oz. can pumpkin puree (NOT pumpkin pie filling, which is loaded with sugar)
2 large eggs
2 teaspoons vanilla extract
2 cups pecans or walnuts, chopped (optional)
Preheat oven to 350 degrees. Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in a medium bowl, and set aside.
Cream the butter and Splenda in a large mixing bowl. Add the pumpkin, eggs, and vanilla extract, and beat until blended.
Gradually add the flour mixture into pumpkin mixture at low speed until combined. Stir in the nuts, if using. Drop batter by rounded teaspoons onto ungreased baking sheets. Bake for 12 to 15 minutes, or until edges are golden brown. Remove cookies to wire rack to cool completely.
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