Tender, fluffy Pumpkin Sugar Cookies made without refined sugar. Treat yourself to the flavors of Fall without the guilt. Simple & easy preparation for this delicious Fall treat.

Ingredients

Yield: 12-13 cookies

Pumpkin Sugar Cookies

• 1/4 cup canned pumpkin
• 1/2 cup butter, softened (dairy or non-dairy)
• 1/2 cup unsweetened applesauce (or stevia)
• 1 Tbs flax meal + 2 Tbs warm water, mixed
• 2 Tbs honey or agave nectar
• 1 tsp vanilla extract
• 1 1/2 cup flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice

Directions

1. In a large mixing bowl, whisk together the softened butter, vanilla, applesauce (or other sweetener substitute), flax meal & water, and honey or agave. Combine well.
2. Then, mix in the baking powder, baking soda, cinnamon, and pumpkin pie spice.
3. Once mixed, gradually fold in the flour until a soft dough is formed.
4. Refrigerate the dough for 30-45 minutes or chill overnight, or freeze the dough for 15-25 minutes to allow it to set.
5. When you’re ready to bake, set the oven to 350ºF.
6. Roll out a 1 Tbs size ball of dough onto a cookie sheet and flatten each cookie with the back of a spoon.
7. Transfer the sheet to the oven, and bake the cookies for 10-12 minutes.
8. Allow them to cool before enjoying.
9. Store leftovers at room temperature for a few days or in the refrigerator for up to 5 days.

Nutrition Information

Nutrition Disclaimer

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