Iced Pumpkin Cookies

Iced Pumpkin Cookies
Iced Pumpkin Cookies

Yield: 18 cookies

INGREDIENTS

  • 1 cup whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1/2 cup nonfat plain Greek yogurt
  • 1 1/2 cups Stevia in the Raw (or 1 1/2 cups sugar)
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract
  • Glaze
  • 2 cups confectioners’ sugar
  • 3 Tbsp milk
  • 1 Tbsp melted light butter
  • 1 tsp. vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.
  3. In a medium bowl, combine 1/2 cup yogurt and Stevia (or sugar). Add pumpkin, egg, and 1 tsp. vanilla to yogurt mixture, and mix until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  4. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To make the glaze, combine confectioners’ sugar, milk, melted butter and 1 tsp. vanilla. Add milk as needed to achieve drizzling consistency. Enjoy!

cookies-1 cookies-4

NUTRITIONAL INFORMATION

Serving Size: 2 cookies • Calories: 75 • Fat: 0.3 g • Carbs: 14.1 g • Fiber: 1.5 g • Protein: 3 g • WW Points+: 2 pts

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