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. Recipe created by Tracey of The Naked Diabetic
These are such fantastic autumn cookies, topped with some sugar-free cream cheese frosting for total decadence. These Diabetic Friendly Sugar Free Pumpkin Spice Cookies are low-carb and a perfect pairing with a Sugar Free Pumpkin Spice Latte.
These cookies are amazing. They are soft when baked but if you like them crispy, just press them out thinner and bake them a couple of minutes longer. Add some sugar-free cream cheese icing for an extra special treat.
Special Equipment
- Electric Mixer
- sieve
- cookie scoop
- parchment paper
- baking stone or cookie tray
Ingredients List
- Butter
- eggs
- Splenda granulated sweetener
- Pumpkin Pie Spice
- Vanilla Extract
- Salt
- Baking Powder
- Baking Soda
- Pumpkin Puree (100 % pure)
- King Arthur Keto Flour
- Cinnamon
How to get the perfect cookie
To get uniform-shaped cookies use a cookie scoop. Every cookie will be the same size, which makes them more consistent when counting carbs. Flatten them slightly using a flat (not slotted) spatula, a fondant rolling pin or the bottom of a glass. You can also use the palm of your hand, but the cookies may not be completely flat.
Make each cookie the same thickness. This allows for nice even baking, and you won’t get some overdone and some underbaked cookies.
Let them cool slightly before placing them on a cooling rack. When your sugar-free pumpkin spice cookies first come out of the oven they are delicate and break and crumble easily. Let them sit for a few minutes before attempting to lift them with a spatula.
Use a baking stone instead of a metal cookie sheet pan, if possible. I get amazing results whenever I use a baking stone. My baking stone is well-used and has absorbed oils from many batches of cookies, even though they are washed after every use. Baking stones become discoloured after multiple uses but this is truly the secret to a superior cookie. If you use a baking stone, it is best to have one that is designated for baking cookies, and bread only.
The stones do absorb oils and I prefer to have a separate one for pizzas and another for baked goods.
Sugar Free Pumpkin Spice Cookies Recipe
Sugar Free Pumpkin Spice Cookies Recipe
Ingredients
- 1/2 cup butter – softened
- 2 large eggs (room temperature)
- 1 egg white
- 3/4 cup Splenda Granulated Sweetener
- 1 tsp Vanilla extract
- 3/4 cup Pumpkin Puree
- 2 cups King Arthur Keto Flour (sifted)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Salt
Instructions
- Preheat oven to 325° F. (165 ° C)
- Using a sieve or sifter, sift the flour, Baking Powder, Baking Soda and spices, into a large mixing bowl. Set aside.
- In a mixing bowl, cream the softened butter.
- Whisk eggs and the egg white and add them to the butter and cream together.
- Add sweetener and vanilla extract to the creamed butter and eggs and mix well.
- Add the pumpkin puree and mix thoroughly until creamy.
- Add the dry ingredients a few tablespoons at a time, mixing in between additions.
- When the cookie batter is completely mixed, use a medium sized cookie scoop, and place scoops onto a baking stone or parchment lined baking sheet.
- Flatten cookies with the back of a spoon or a spatula.
- Bake for 15 minutes or until golden brown.
- Remove from the oven and allow cookies to cool on a cooling rack
** For Icing, check out our Sugar Free Cream Cheese Frosting recipe
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Tips for substituting Ingredients.
The Flour
In this Sugar Free Pumpkin Spice Cookies recipe, we use King Arthur Keto Flour. Sometimes this product can be hard to find. If you live in the USA it is available in supermarkets of some major chain stores, or on Amazon (for everyone), and of course, in our Diabetic Friendly Ingredients Catalog.
If you are unable to obtain King Arthur Keto Wheat flour, you can swap it out with Carbalose Flour (another great low-carb flour)
If you prefer Almond Flour, you can also substitute our recommended flour with almond flour. It will change the nutritional values, the flavour as well as the texture, but it will still have a beautiful pumpkin spice flavour.
The Sweetener
You may notice that I use Splenda or Splenda Stevia blend in my recipes. I chose this sweetener because it performs well in recipes and is not heat-sensitive. I also find that a lot of brands of sweeteners contain sugar alcohol.
Even though many say that sugar alcohol does not affect blood sugar, I find that it does. I don’t use them, as they have a negative impact on my blood sugar. This is not the case for everyone, so if you prefer to change the sweetener, it is up to your discretion.
The Pumpkin Puree
The only proper substitution for the canned pumpkin puree would be to use freshly made puree. Do not substitute the pumpkin puree with pumpkin pie filling. Pumpkin pie filling contains sugar (a lot of sugar!) and is not a diabetic-friendly ingredient.
Can I put Icing on these cookies?
Absolutely yes! I recommend our Sugar-Free Cream Cheese Icing. It goes beautifully with these cookies. If you want to keep with the pumpkin Spice flavouring, add 1/4 teaspoon of pumpkin pie spice to the icing mixture. This will cause the icing to be a little less white, but the pumpkin spice flavour compliments these cookies perfectly.
Storing Sugar Free Pumpkin Spice Cookies
Store your Sugar Free Pumpkin Spice Cookies in an airtight container. Place waxed paper or parchment paper between the layers to prevent sticking together.
You can store them at room temperature for about 3 to 4 days and refrigerate them for up to 7 days.
These sugar free pumpkin spice cookies also freeze well. For best results, freeze unfrosted for up to 3 months, in an airtight container. Place in a ziplock bag, with waxed paper between the layers. Remove as much air as possible before freezing.
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