Pumpkin, spice & everything nice in these super soft and chewy Pumpkin Cookies. The perfect way to use up your leftover pumpkin puree.
So what makes these pumpkin cookies so good? I love chewy cookies, sugar free… even better!!!
First, we’re starting with a healthier version of butter. Then we’re using a combo of brown sugar substitute and granulated splenda. I use brown sugar substitute in baking, to add a nice caramel flavor and it helps create a super chewy cookie. Yup. Perfection.
Then we’re adding vanilla (no skimping here), cinnamon, nutmeg & ground cloves.
The star of the show is obviously pumpkin – but it’s the brown sugar, vanilla & spices really make it shine. Since we add a lot of moisture with the pumpkin we need to be careful. To combat the extra moisture from the pumpkin, we are only adding 1 egg yolk in the batter. And we’re using cornstarch and cream of tarter to keep them soft and chewy.
Then the cookie dough is chilled prior to baking, and we’ll form the dough into balls. Seriously, the deliciousness factor of these pumpkin cookies is off the hook.
- 2 and 1/2 cups all-purpose flour , spooned and leveled
- 2 teaspoons cornstarch
- 1/2 teaspoon cream of tartar
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoons ground cloves
- 3/4 cup unsalted butter , softened to room temperature
- 3/4 cup packed brown sugar substitute
- 1/2 cup granulated splenda
- 1 large egg yolk
- 2 teaspoons vanilla
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- n a large bowl whisk together the first 8 ingredients. Set aside
- In a separate large bowl using a hand held or stand electric mixer on medium speed, beat together the butter and sugar substitutes until fluffy. Turn the mixer down to low then beat in the egg yolk, vanilla and pumpkin. Slowly add in the flour mixture, turning off the electric mixer and scraping down the sides of the bowl with a large wooden spoon or rubber spatula as necessary. The dough will be very sticky. Cover the bowl with cling wrap and refrigerate for at least 2 hours or up to 2 days.
- When ready to bake, preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
- Using a cookie scoop or tablespoon, form the dough into balls of about 1.5 tablespoons in size.
- roll the cookies in a mixture between Swerve and Cinnamon.
- Place the cookies on the cookie sheets about 2 inches apart and bake for about 7-9 minutes until the tops look almost set.