Iced Pumpkin Cookies

Iced Pumpkin Cookies

Here’s another favorite recipes that I find myself making every Fall.  My original goal was to find a yummy cookie recipe that called for pumpkin that was relatively healthy, yet still a bit indulgent and super delicious. And This recipe is "Wonderful spicy iced pumpkin cookies that both kids and adults love!" Iced Pumpkin Cookies
PREPARATION: Iced Pumpkin Cookies

Total Time: 45 min
Prep: 30 min
Cook: 15 mi

INGREDIENTS: Iced Pumpkin Cookies

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: Iced Pumpkin Cookies

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. Iced Pumpkin Cookies.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Iced Pumpkin Cookies.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Iced Pumpkin Cookies, cookies

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