Pumpkin cookies with frosting

Pumpkin cookies with frosting
Pumpkin cookies with frosting

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Here is what I have for the Frosted Pumpkin Cookie with Pecan

  • Pumpkin Cookies with Frosting

  • Pre-Heat oven to 350 Spray Cookie Sheet

  • 2

    eggs

  • 1-cup butter, softened

  • 1

    c. SPLENDA® Granular

  • 1/3

    cup erythritol

  • 1

    cup canned pumpkin

  • 1

    tsp vanilla extract

  • 21/4

    cups Gluten-Free Bake Mix

  • 21/2

    tsp baking powder

  • 2

    tsp cinnamon

  • 1/2

    tsp baking soda

  • 1/4

    tsp salt

  • Frost w. cream cheese recipe frosting

  • In food processor, process eggs, butter,

  • SPLENDA® Granular, erythritol, pumpkin and vanilla extract.

  • In Large bowl whisk:

  • Gluten-Free Bake Mix

  • baking powder, cinnamon, baking soda and salt.

  • Add dry ingredients to egg mixture and process.

  • On ungreased cookie sheet, drop batter by heaping tablespoonfuls.

  • With spoon spread into a circular shape.

  • Bake 10 to 12 minutes. Cool half an hour and then frost & top w. nut

  • Yield: 30 cookies

  • 1

    cookie

  • 115.3

    calories

  • 2.1

    g protein

  • 10.5

    g fat

  • 2.8

    g carbs

Directions

none

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