Iced Pumpkin Cookies

Wow it’s October, where did the time go?  Well, another pumpkin recipe.  What can I say, I bought 2 huge cans of pumpkin and definitely don’t want it to go to waste.  I think I have enough for about one more recipe and I have to say, after that I am going to wait until Thanksgiving to open up the next one.  But, these cookies are delicious – and guilt free at 92 calories!

Iced Pumpkin Cookies, slightly adapted from Cook Like a Champion, Adapted from Gimme Some Oven,originally from All Recipes

Ingredients:

2 1/2 cups all-purpose whole wheat pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

(You can substitute 3 teaspoons pumpkin pie spice for the previous three spices.) <–which I did

1/2 teaspoon salt

1 stick (1/2 cup) unsalted butter Smart Balance 50/50 blend, softened

1 cup sugar

1/2 cup brown sugar

1 1/4 cups pumpkin purée

1 egg 6 tablespoons liquid egg whites or 2 egg whites

1 teaspoon vanilla

4 2 ounces light cream cheese

1/4 cup plus 2 tablespoons powdered sugar

add 1% milk as needed to thin out icing

Directions:

-Preheat oven to 350º. Line a cookie sheet with a Silpat or parchment paper.

-In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.

-In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until fluffy.

-Add pumpkin, egg whites and vanilla. Continue beating until creamy. Gradually beat in dry ingredients.

-Drop batter onto cookie sheet by heaping tablespoonfuls and flatten slightly.

-Bake for 15 to 20 minutes. Cool on racks.

-While cookies are cooling, prepare frosting.

-In the bowl of an electric mixer fitted with the paddle attachment, combine powdered sugar and cream cheese on low speed. For extra flavor, add an extra teaspoon of cinnamon or pumpkin pie spice.

-Once cookies have cooled completely, pipe or spread the frosting on as desired.  <—I thought the icing was a little thick, so I just kept mixing in milk until I got the consistency I wanted.  I used the original amount but only used about half of the icing.  Keeping the icing at a minimum cuts down on the calories.  The cookie would be yummy without the icing, but that little extra makes them fantastic!

Yield: About 35 cookies

Nutrition per cookie: 92.4 calories, 3.1g fat, 1.3g saturated fat, 4.4mg cholesterol, 115.9mg sodium, 17g carbohydrates, 0.9g fiber, 11.7g sugars, 1.2g protein