Pumpkin Spice Cookies with Chocolate Glaze
—·American
Ingredients
- 4 oz 1/3 less fat cream cheese (softened)
- 2 tbsp unsalted butter (softened)
- 3/4 cup monk fruit brown sugar ((Lakanto) or use regular brown sugar if you prefer)
- 1/4 cup monk fruit sweetener ((Lakanto) or regular sugar)
- 1 large egg
- 1/2 cup pumpkin puree (canned is fine)
- 1/4 cup 1% buttermilk
- 1/2 tsp vanilla extract
- 1-3/4 cup all purpose flour
- 1 teaspoon pumpkin spice
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
For the chocolate glaze:
- 1/4 cup confectioners' sugar
- 1/2 tbsp unsweetened cocoa powder
- 1/2 tbsp 1% milk
- 1/8 tsp vanilla extract
- pinch salt
Instructions
11 steps
- 1
Preheat oven to 350F.
- 2
Line baking sheet with silicone mat.
- 3
In a medium bowl, beat cream cheese, butter and sugars together until light and fluffy.
- 4
Add egg; beat well.
- 5
Mix in pumpkin, buttermilk and vanilla.
- 6
In another bowl combine flour, spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well.
- 7
Drop by rounded tablespoonfuls, 2 inches apart onto silicone lined baking sheets.
- 8
Bake 12 - 14 minutes or until golden. Remove to wire rack to cool.
14 min - 9
For the glaze:
- 10
Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl.
- 11
Place in a piping bag or a zip lock bag with the point cut off and drizzle onto the cookies.
Progress
0 / 11 steps
Nutrition
Per serving (based on 16 servings)
Calories
82cal
Protein
1.5g
Carbs
16.4g
Fat
2.0g
Fiber
0.2g
Sugar
9.8g
Sodium
57mg
Saturated Fat
0.5g
