PUMPKIN SPICE COOKIES WITH CREAM CHEESE FROSTING
Spiced cookies with a wonderful sweet
cream cheese frosting, reminiscent of the real thing. I have another great recipe HERE that my friend Barbara Goldstein (Barbo) and her husband really like.
21/2 cups Gluten-Free Bake Mix (CLICK for recipe) (750 mL)
2
tsp cinnamon (10 mL)
1
tsp baking powder (5 mL)
1
tsp baking soda (5 mL)
1/2
tsp nutmeg (2 mL)
1/2
tsp ground cloves (2 mL)
1/2
tsp salt, OR half the amount (2 mL)
1
egg
1/2
cup butter, softened (125 mL)
11/8
cups canned pumpkin (280 mL)
1/4 cup granulated erythritol (60 mL)
1
tsp vanilla extract (5 mL)
Preheat oven to 350°F (180°C). In
medium bowl, combine Gluten-Free Bake Mix, cinnamon, baking powder, baking
soda, nutmeg, cloves and salt.
In food processor,
process egg, butter, liquid sweetener, pumpkin, erythritol and vanilla
extract. Add dry ingredients and
process. Drop by 2 tablespoonfuls on
greased cookie sheet. Flatten and shape
cookies with the back of spoon sprayed with nonstick cooking spray, when necessary
to prevent sticking. Bake in oven 13 to
15 minutes, or until brown underneath.
When cool, frost with Cream Cheese Frosting.
Yield: 24 large cookies
1
cookie/with frosting
94.6/128.7
calories
2.3/2.8
g protein
7.8/11.3
g fat
3.3/3.5
g carbs