Iced Pumpkin Cookies

Kelly from Eat Yourself Skinny, female weight loss blogger

 [ The finished product ]

This recipe originates from my new blogger friend, Kelly who created the site Eat Yourself Skinny; she is beautiful & highly educated in the skinny department. On her blog, she is featuring my low calorie lemon chicken stir fry recipe [ also found here too ].

Kelly from Eat Yourself Skinny, female weight loss blogger

[ Kelly from Eat Yourself Skinny ]

This one is for all you pumpkin lovers. As we know I obsess over adhering to the seasons [ right now: I’m setting up a crockpot at work that will cascade with the aroma of spiced apple cider, cinnamon, brandy & whole cloves… ]. So when I discovered Kelly’s delicious pumpkin recipe I was more than excited to immerse myself in the Thanksgiving spirit.

After baking a bundle of these my Dad asked innocently “since they’re healthy can I have one for breakfast?” I told him no & that he needed to set his fourth cookie down.

Thanks to Kelly for this low calorie treat [ 89 calories a cookie ]!

Kelly from Eat Yourself Skinny and baking cookies

[ Spoonfuls of cookie dough ]

Kelly from Eat Yourself Skinny and baking cookies

[ Homemade cookie glaze ]

Kelly from Eat Yourself Skinny and baking cookies

[ Pre-glazed cookies ]





Iced Pumpkin Cookies

[ Recipe adapted from Eat Yourself Skinny ]

** Makes about 24 cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup light butter, softened
1 1/2 tsp. Stevia [ or 1 1/2 cups organic sugar ]
1 egg
1 tsp. vanilla extract
2 cups confectioners’ sugar
3 tablespoon non-fat milk
1 tablespoon melted light butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves & salt; set aside.  In a medium bowl, cream together the 1/2 cup of butter and Stevia [ or organic sugar ].  Add pumpkin, egg & vanilla to butter mixture, and beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls; flatten slightly with a fork. 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 light butter & vanilla. Add milk as needed to achieve drizzling consistency.   
( For more sweet pumpkin treats that are perfect for the Holidays try my pumpkin roll & pumpkin fro yo )

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8 Replies to “Iced Pumpkin Cookies”

  1. the cookies are really amazing and delicious . This coming from someone who has always loved cookies and can’t eat them. I have always had to eat “health food ” specialty markets brand of cookies. Always less then satisfying and really not yummy. These cookies are healthy, fresh tasting and really yummy, as an after meal eat treat or a starter to the day with an apple….two do the trick! Thank you skinny confidential.