It's that time of year, the time for all things pumpkin & fall. This recipe was adapted from my friend Julie. I usually make them using her recipe and they are always a huge hit! But this year I wanted to make a few changes and I tried to make them a little bit healthier.
2 1/2 Cups Organic Whole Wheat Flour
2 Cups Splenda (or one cup white sugar 1 cup Splenda)
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup grass fed organic butter
1 cup organic pureed pumpkin
1 tsp vanilla
1 tsp vanilla extract
1 c powdered sugar
1 c Splenda
2 tbsp almond milk
1 tbsp grass fed butter
1 tbsp sugar free maple syrup
Preheat oven to 350 degrees
Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside
Cream together Splenda and butter. Add pumpkin, egg, and vanilla to butter mixture. Mix in the dry ingredients.
Drop cookies by tablespoonfuls (works best with a cookie scoop) flatten slightly. Bake for 15 to 20 minutes in the oven.
While baking mix all ingredients for the icing. While the cookies are cooling drizzle icing with a fork.
These cookies are slightly cakey and can be turned into whoopie pies by placing cream cheese frosting sandwiched in between two cookies.