Melt-in-Your-Mouth Pumpkin Cookies

Melt-in-Your-Mouth Pumpkin Cookies

Melt-in-Your-Mouth Pumpkin Cookies

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

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

  1. Beat butter until creamy.
  2. Add sweetener, baking powder, soda, and spices and beat well.
  3. Stir in eggs and vanilla. Then add the pumpkin and mix well.
  4. In separate bowl, combine the oat fiber, flours, flax meal, and glucomannan.
  5. Slowly add this mixture to the pumpkin mixture. Mix well.
  6. Shape into balls and place on ungreased cookie sheets and flatten. (They won't flatten much during baking.)
  7. Bake at 350 degrees for 20-25 min. Let cool for few minutes on pans before removing. Cool before icing.
http://www.themullettfamily.com/recipes/melt-in-your-mouth-pumpkin-cookies-glutensugar-free/

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14 Responses

  1. Esther says:

    This is an S, correct?

  2. Cindy Mullett says:

    Yes, it is!

  3. Michelle Allen says:

    What is the recipe for the frosting, it looks yummy.

  4. Pam says:

    What do you ice it with? Whipped cream?

  5. Alicia says:

    Hi 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.

  6. Nikki says:

    Hi, did you use a thm approved icing? If so, what is the recipe? Thank you!

  7. Cindy Mullett says:

    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.

  8. Cindy Mullett says:

    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.

  9. Cindy Mullett says:

    Yes, 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.

  10. Cindy Mullett says:

    I didn’t get an exact count (They kept disappearing too quickly!) but between 24-30 cookies.

  11. Phebe says:

    Thank 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!!

  12. Cindy Mullett says:

    Thank you, Phebe! I’m glad you like them 🙂 Let me know how the applesauce/zucchini version turns out!

  13. Dawn says:

    Wondering how much THM super sweet blend would be used for this recipe? Any ideas?

  14. Cindy Mullett says:

    I 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

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