2 Dozen
Pumpkin
American
Breakfast Brunch Cookies Bake Christmas Fall Thanksgiving Kid Friendly Diabetic Low Sugar Pumpkin American
1/3 cup Butter tened
2/3 cup ey
2 s
1 cup pkin cooked
1/2 cup lesauce unsweetened
2 teaspoon illa extract
3 cups Whole wheat ur
1 tablespoon namon
1 tablespoon spice
2 teaspoon ing powder
1 ts ing soda
1/2 teaspoon Sea t
Frosting
8 pk am cheese softened
1/4 cup Butter tened
1/4 cup ey
1 teaspoon nge extract
1/2 teaspoon nge peel
Blend together thoroughly: butter and honey. Blend in eggs, pumpkin, applesauce and vanilla. Blend dry ingredients in separate bowl: flour, cinnamon, allspice, baking powder, baking soda, and salt. Thoroughly mix dry ingredients into liquid ingredients. Drop by large teaspoonfulls onto greased cookie sheet. Bake at 350 degrees for 15 minutes until lightly browned. Remove from pan and coll on brown paper bag or cooling rack. Just before serving frost completely cooled cookies with Cream Cheese Frosting or refrigerate frosted cookies until time to serve. Top each cookie with pecan half, optional. Frosting Whip cream cheese until soft. Blend in thoroughly until smooth and creamy: butter, honey, orange extract and peel.
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