Sugar-Free Pumpkin Cookies

By Food.com (266,971 recipes)
Sugar-Free Pumpkin Cookies

Description

These cookies are so good, and they taste a little bit like pumpkin pie. They have a cake-like texture, but they are moist. I make them for my mother-in-law, primarily, because she is diabetic, and she adores them. We live at high altitude (6,800-ish ft.), and they work fine. *Note*: Do not flatten them before putting them in the oven. They do not change shape (flatten) themselves, but I think that helps them keep their moisture when they're stored.

Ingredients

  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon clove
  • 1/2 teaspoon ginger
  • 2 cups butter, softened
  • 2 cups pecans, chopped, if desired
  • 2 cups Splenda granular
  • 2 large eggs
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour

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  • Prep Time
  • Cook Time
  • Yield
  • Serves: 30

Instructions

Read the preparation instructions at Food.com


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