Iced Pumpkin Cookies

As you all know, I've become quite obsessed with finding canned pumpkin this season and {when I actually did} I pretty much bought out the entire section...don't judge.  Of course NOW the shelves seem to be completely stocked, but at least I had a jump start!

Well my goal was to find a yummy cookie recipe that called for pumpkin that was relatively healthy, but still a bit indulgent and super delicious.  I think I found a hit with these, see for yourself!

These iced pumpkin cookies are really soft {almost cake-like} and have a delicious spiced pumpkin flavor.  The icing is definitely the perfect finishing touch, but they still taste incredible without it.  One suggestion that I would make is after baking these, do not store them in an airtight container like you would normally do with cookies, as the moisture will soften them and make them sort of soggy.  I found this out when I took them to work to share with everyone...oops!  They still tasted good, but these cookies can sit on a plate uncovered for a few days and still be soft and delicious!

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Servings: 36

Serving Size: 1 cookie 

Calories: 89

Fat: 3.2 g

Carbs: 14.1 g

Fiber: 0.5 g

Protein: 1.2 g

Old Points: 1.9 pts

Points+: 2 pts

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Here are your ingredients:

Recipe adapted from Allrecipes

2 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 light butter, softened

1 1/2 tsp. Stevia (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

Preheat oven to 350 degrees F.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.  In a medium bowl, cream together the 1/2 cup of butter and Stevia (or sugar).  Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls; flatten slightly.

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!   

Click here for a printable version of this recipe

Hope you guys enjoy these cookies!  For more yummy pumpkin recipes, check out my pumpkin palooza and prepare to salivate uncontrollably at all the delicious goodies everyone shared.  Have a great week loves!