Pumpkin cookies with frosting
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Ingredients
- In Large bowl whisk:
- 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.
- 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
Details
Preparation
Step 1
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