Pumpkin cookies with frosting

By scottsdalejulie

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

Preparation

Step 1

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