Sugar Free Pumpkin Cookies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Bakery-style pumpkin cookies with cream cheese icing - all sugar free!!
Course:
Dessert, Snacks
Servings: 12 cookies
Ingredients
- 1 1/2 cups (210g) wholemeal flour
- 1 cup (140g) plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- pinch of salt
- 3/4 cups (170g) xylitol
- 1 tbsp rice syrup
- 1 cups (225g) pumpkin puree (you could use sweet potato or squash puree instead)
- 1/2 cup (110g) unsweetened applesauce (or more pumpkin puree)
- 1 egg
For the icing:
- 110 g (1/2 cup) room temperature cream cheese
- 2 tbsp softened butter
- 1/2 tsp pumpkin pie spice
- 1 tbsp xylitol
Instructions
-
Preheat the oven to 180C/350F/gas 4. Mix the flours, baking powder, bicarbonate of soda and spices together. Stir in the salt and xylitol. Mix the rice syrup, pumpkin puree and egg in a separate bowl and stir into the dry ingredients until you have a soft, sticky dough. Scoop tablespoons of the mixture onto a baking tray, making sure to space them apart by a few centimetres. Bake in the preheated oven for 12-15 mins. Allow to cool completely.
-
To make the icing, beat all of the icing ingredients together until smooth. Pipe or spread over the cooled cookies.