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Sugar-Free Pumpkin Spice Cookies

Sugar-free pumpkin spice cookies with a tender, lightly set center and a cinnamon sugar-free glaze drizzle. Bake at 350F for crisp-edged cookies that keep their pumpkin-spice flavor without traditional sugar.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 2 cup all-purpose flour Use almond flour for a lower-carb option.
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter Soften.
  • 1 cup granulated erythritol or monk fruit sweetener
  • 0.33 cup pumpkin puree Blot dry before mixing.
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp maple extract
Sugar-free glaze
  • 1 cup powdered erythritol
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and line baking sheets with parchment.
  2. Blot the pumpkin puree dry to remove excess moisture.
Make the dough
  1. Beat the softened butter and erythritol/monk fruit sweetener until as fluffy as possible.
  2. Add the blotted pumpkin puree, egg, vanilla, and maple extract and mix until combined.
  3. Fold in the all-purpose flour (or almond flour), baking soda, pumpkin pie spice, cinnamon, and salt just until no dry flour remains.
Bake and cool
  1. Scoop 1-1/2 tablespoon rounds onto the lined baking sheets.
  2. Bake at 350F for 10 to 12 minutes, until the cookies look set around the edges.
  3. Cool completely before glazing.
Make the sugar-free glaze and finish
  1. Stir powdered erythritol, milk, and cinnamon to make a drizzle-thin glaze.
  2. Drizzle the sugar-free glaze over the cooled cookies.

Notes

For the best texture, blot the pumpkin puree thoroughly and don’t overmix after adding the flour. Store cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months (thaw overnight in the fridge) and glaze after thawing if you want the drizzle to stay crisp. For a lower-carb swap, use almond flour in place of all-purpose flour.