Sugar Free Pumpkin Snickerdoodle Cookies

Ingredients

• 1 ¾ cup All Purpose GF Flour

• 1 tsp Pumpkin Pie Spice

• ½ tsp Cream of Tarter

• ½ tsp Baking Soda

• ½ cup Butter

• ¾ cup Splenda or sugar alternative like Monk sugar

• 1 Egg

• 1 tsp Vanilla Extract

• ½ cup Pumpkin Puree

Instructions

1. Preheat your oven to 350 and prepare two cookie sheets for nonstick. I like to use Parchment Paper .

2. Use a whisk or fork to mix together the flour, pumpkin pie spice, cream of tarter, and baking soda in a mixing bowl. Set this bowl aside .

3. In a large mixing bowl, beat together the butter with the sugar alternative until smooth. Then beat in the eggs and the vanilla extract.

4. For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, mixing between additions. Then fold in the pumpkin puree.

5. Bake until the cookies begin to brown and there is cracking on the top- about 10-12 minutes. Allow the cookie to cool on a rack.

Recipe and photo credit: https://thesugarfreediva.com/sugar-free-pumpkin-snickerdoodle-cookies/#recipe