Moist Sugar-Free Pumpkin Spice Cookies
Indulge in these delicious Moist Sugar-Free Pumpkin Spice Cookies that embody the warm, comforting flavors of autumn. With a cake-like texture and a rich pumpkin taste reminiscent of pumpkin pie, these cookies are a guilt-free delight for everyone, particularly ideal for those watching their sugar intake, like my mother-in-law who is diabetic. Made with simple ingredients, including fragrant spices and chopped pecans for a delightful crunch, these cookies are perfect for sharing or enjoying with a cup of tea. Best of all, they retain their moisture beautifully, making them a wonderful make-ahead treat for any occasion, and they are simple to whip up at high altitudes, ensuring everyone can enjoy them regardless of their location!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
all-purpose flour
4 cups (measured and sifted)
baking powder
2 teaspoons
baking soda
1 teaspoon
salt
1 teaspoon
cinnamon
2 teaspoons
clove
1/2 teaspoon
ginger
1/2 teaspoon
nutmeg
1 teaspoon
butter, softened
2 cups (softened at room temperature)
Splenda granular
2 cups
pumpkin puree
1 (15 ounce) can (not pumpkin pie filling)
large eggs
2 (lightly beaten)
vanilla extract
2 teaspoons
pecans, chopped
2 cups (optional, if desired)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg until well combined. Set aside.
3
In a large mixing bowl, cream together the softened butter and Splenda granular until light and fluffy.
4
Add in the pumpkin puree, eggs, and vanilla extract. Beat the mixture on medium speed until everything is thoroughly blended and smooth.
5
Gradually incorporate the dry flour mixture into the wet pumpkin mixture at a low speed, mixing until just combined. Be careful not to over-mix.
6
If desired, gently fold in the chopped pecans until evenly distributed throughout the dough.
7
Using a cookie scoop or rounded teaspoons, drop the cookie dough onto ungreased baking sheets, spacing them about 2 inches apart. Do not flatten the dough; leave them as they are to retain moisture.
8
Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown. The centers may look slightly soft but will firm up as they cool.
9
Once baked, remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of these cookies?
These Moist Sugar-Free Pumpkin Spice Cookies feature warm, comforting autumn flavors with a rich pumpkin taste reminiscent of pumpkin pie.
Are these cookies suitable for diabetics?
Yes, these cookies are sugar-free and were specifically designed to be a guilt-free delight for those watching their sugar intake, such as individuals with diabetes.
What type of sweetener is used in this recipe?
This recipe uses 2 cups of Splenda granular as a sugar substitute.
What is the texture of these pumpkin spice cookies?
The cookies have a soft, moist, and cake-like texture.
Can I bake these cookies at high altitudes?
Yes, the recipe is noted for being simple to whip up at high altitudes, ensuring great results regardless of your location.
What specific spices are included in the dough?
The spice blend consists of cinnamon, cloves, ginger, and nutmeg.
Should I use pumpkin pie filling or pumpkin puree?
You should use a 15-ounce can of pumpkin puree; do not use pumpkin pie filling for this recipe.
Is there a recommended addition for a crunchy texture?
Yes, you can fold in 2 cups of chopped pecans for a delightful crunch, though this is optional.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long do these cookies need to bake?
Bake the cookies for 12 to 15 minutes or until the edges are golden brown.
Should I flatten the cookie dough before baking?
No, do not flatten the dough. Leaving them as dropped mounds helps the cookies retain their moisture.
How should I prepare the butter for this recipe?
The butter should be softened at room temperature before being creamed with the Splenda.
How much flour is required and how should it be prepared?
The recipe calls for 4 cups of all-purpose flour, which should be measured and sifted.
Should the baking sheets be greased?
No, the cookie dough should be dropped onto ungreased baking sheets.
What is the best way to cool the cookies?
Once removed from the oven, transfer the cookies to a wire rack to cool completely.
Can these cookies be made in advance?
Yes, they are described as a wonderful make-ahead treat because they retain their moisture beautifully over time.
How many eggs are needed?
The recipe requires 2 large eggs, which should be lightly beaten.
What is the first step in mixing the dry ingredients?
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices until well combined.
How do I know when the cookies are done if the centers are soft?
The edges should be golden brown. While the centers may look slightly soft, they will firm up naturally as they cool.
How far apart should I place the dough on the baking sheet?
Space the cookie dough about 2 inches apart on the baking sheets.
Is vanilla extract used in this recipe?
Yes, the recipe includes 2 teaspoons of vanilla extract.
What mixing speed should be used when adding flour to the wet ingredients?
Incorporate the dry mixture into the wet mixture at a low speed until just combined to avoid over-mixing.
How much baking powder and baking soda is used?
The recipe uses 2 teaspoons of baking powder and 1 teaspoon of baking soda.
Are these cookies considered 'drop cookies'?
Yes, the recipe specifies using a cookie scoop or rounded teaspoons to drop the dough onto sheets.
Is salt included in the ingredient list?
Yes, the recipe calls for 1 teaspoon of salt.
How many total ingredients are in this recipe?
There are 14 ingredients in total, including the optional pecans.
Can I use an electric mixer for the creamed mixture?
Yes, you can use a mixer to cream the butter and Splenda until light and fluffy and to beat in the wet ingredients on medium speed.
What is the serving suggestion for these cookies?
They are perfect for sharing or enjoying with a cup of tea.
Does the recipe require sifting?
Yes, the flour should be measured and sifted.
Are these cookies high in fat?
While nutritional values aren't specified, the recipe uses 2 cups of butter and 2 cups of pecans, which are sources of fats.