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Melt-in-Your-Mouth Pumpkin Cookies
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Recipes
Some of the best things about fall include warm, SOFT pumpkin cookies and these cookie are our favorite ones right now. They truly are as good as they sound! After all, who likes dry and crumbly cookies? Definitely not me!
Of course a delicious cream cheese icing on top of these babies take them over the top, but I always have many of them disappear before I even get them frosted. Yep, they're that good!
If you use a butter substitute, these can also easily be made dairy free. I used a dairy free icing on some of them and they were very good.
As the weather is getting a bit cooler, it's nice to sit down with a warm drink and cookie, isn't it? Tis the season!
I really don't think you'll miss the sugar and gluten in these!
~Cindy
Of course a delicious cream cheese icing on top of these babies take them over the top, but I always have many of them disappear before I even get them frosted. Yep, they're that good!
If you use a butter substitute, these can also easily be made dairy free. I used a dairy free icing on some of them and they were very good.
As the weather is getting a bit cooler, it's nice to sit down with a warm drink and cookie, isn't it? Tis the season!
I really don't think you'll miss the sugar and gluten in these!
~Cindy
Ingredients
- 2 C. Softened butter
- 1 and 1/2 C. Sweetener of choice (I used 1 and 1/2 C. erythritol and 3/4 t. powdered stevia.)
- 1 t. Salt
- 2 t. Baking powder
- 2 t. Baking soda
- 1 and 1/4 t. Ground cinnamon
- 1 t. Nutmeg
- 2 Eggs
- 2 t. Vanilla
- 1 (15 oz. can) Pumpkin
- 1 C. Oat fiber
- 1 C. Coconut flour
- 1/2 C. Almond flour
- 1/3 C. Flax meal
- 4 t. Glucomannan
Instructions
- Beat butter until creamy.
- Add sweetener, baking powder, soda, and spices and beat well.
- Stir in eggs and vanilla. Then add the pumpkin and mix well.
- In separate bowl, combine the oat fiber, flours, flax meal, and glucomannan.
- Slowly add this mixture to the pumpkin mixture. Mix well.
- Shape into balls and place on ungreased cookie sheets and flatten. (They won't flatten much during baking.)
- Bake at 350 degrees for 20-25 min. Let cool for few minutes on pans before removing. Cool before icing.
16 Comments
Esther
Posted at 19:53h, 13 NovemberThis is an S, correct?
Cindy Mullett
Posted at 21:02h, 13 NovemberYes, it is!
Michelle Allen
Posted at 23:25h, 13 NovemberWhat is the recipe for the frosting, it looks yummy.
Pam
Posted at 23:28h, 13 NovemberWhat do you ice it with? Whipped cream?
Alicia
Posted at 03:58h, 14 NovemberHi Cindy!
These look and sound delicious!
How many cookies in one batch? I plan on making them for a cookie exchange.
Thanks for sharing your recipe.
Nikki
Posted at 07:08h, 14 NovemberHi, did you use a thm approved icing? If so, what is the recipe? Thank you!
Cindy Mullett
Posted at 10:43h, 14 NovemberUse 1/2 package of softened cream cheese, 1/4-1/2 C. powdered sweetener, pinch of salt, 1/2 t. vanilla and 3/4 C. heavy whipping cream (beaten till stiff in separate bowl.) With mixer, mix everything except the whipping cream until smooth. Fold in the whipped cream.
Cindy Mullett
Posted at 10:44h, 14 NovemberUse 1/2 package of softened cream cheese, 1/4-1/2 C. powdered sweetener, pinch of salt, 1/2 t. vanilla and 3/4 C. heavy whipping cream (beaten till stiff in separate bowl.) With mixer, mix everything except the whipping cream until smooth. Fold in the whipped cream.
Cindy Mullett
Posted at 10:44h, 14 NovemberYes, I did! Use 1/2 package of softened cream cheese, 1/4-1/2 C. powdered sweetener, pinch of salt, 1/2 t. vanilla and 3/4 C. heavy whipping cream (beaten till stiff in separate bowl.) With mixer, mix everything except the whipping cream until smooth. Fold in the whipped cream.
Cindy Mullett
Posted at 10:46h, 14 NovemberI didn’t get an exact count (They kept disappearing too quickly!) but between 24-30 cookies.
Phebe
Posted at 21:36h, 29 NovemberThank you so much for the recipe. It was honestly awesome! It wasn’t just delicious because it was sugar free. I also especially love the frosting recipe. I love the cookies as is but want to try making them with applesauce or zucchini puree instead of pumpkin so that I can use them for Christmas cookies. Thank you!!
Cindy Mullett
Posted at 15:15h, 30 NovemberThank you, Phebe! I’m glad you like them 🙂 Let me know how the applesauce/zucchini version turns out!
Dawn
Posted at 19:03h, 24 DecemberWondering how much THM super sweet blend would be used for this recipe? Any ideas?
Cindy Mullett
Posted at 10:35h, 28 DecemberI don’t really know, Dawn. I’ve never used the sweet blend. I’d say the amount of sweetener I used is comparable to sugar though. ~Cindy
Linda
Posted at 10:25h, 17 OctoberHow much baking mix would you use in place of the other flour ingredients?
Cindy
Posted at 14:09h, 24 OctoberHi Linda.
I really can’t guarantee that you will get the same results and consistency by substituting with baking blend. They will turn out great if you follow the recipe as written, but switching the flours like this will really change it a lot.