Sugar Free Pumpkin Cookies

• Cookie
• 2 cups sugar-free applesauce
• 2 cups xylitol sugar substitute
• 2 cups canned pumpkin
• 2 eggs
• 4 cups whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• Frosting
• 3 tablespoons butter
• 1/4 cup nonfat milk
• 1 1/2 cups xylitol sugar substitute
• 2 teaspoons molasses
• 1 teaspoon vanilla extract

1. Cookies:
2. Cream first 4 ingredients together.
3. Sift dry ingredients together and add to the applesauce/pumpkin/egg/xylitol mixture.
4. Blend well.
5. Drop dough by spoon onto a pam sprayed cookie sheet.
6. Bake for 10-13 minutes at 350 degrees.
7. Remove from oven.
8. Remove cookies from cookie sheet and place on a wire rack.
9. While still warm, drizzle with frosting.
10. Frosting:
11. Cook butter, milk, xylitol and molasses until xylitol is thoroughly disolved. Add vanilla extract.
12. Keep frosting warm while drizzling over the top of the warm cookies.
13. I find it easier to just very quickly dunk the top portion of the cookie in the frosting.

cookie, sugar, xylitol sugar substitute, pumpkin, eggs, whole wheat flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, salt, frosting, butter, nonfat milk, xylitol sugar substitute, molasses, vanilla

Taken from www.food.com/recipe/sugar-free-pumpkin-cookies-336324 (may not work)