Gluten Free pumpkin cookies with caramel icing
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 22
Ingredients
1/2 cup Applesauce, unsweetened1/2 cup I Can't Believe It's Not Butter, Light Spread 1 1/2 cups Pumpkin, canned, without salt1 large Egg 1 tsp. Baking Soda 3/4 tsp. Cinnamon, ground1/2 tsp. Salt1 1/2 cup Rice flour, sweet white 1/4 cup Corn Starch1/4 cup Potato Starch3 tbsp. Butter, salted 1/4 cup Almond Milk1 cup Powdered Sugar 3/4 tsp. Vanilla Extract1/2 cup Brown Sugar, packed
Directions
Mix and sift dry ingredients together. Set aside. Cream applesauce, butter substitute, sugar and pumpkin. Add eggs and mix well. Add wet and dry ingredients and mix well. Drop from spoon to cookie sheet. Bake 10-15 minutes at 350 degrees. To make frosting: Cook butter, milk and brown sugar over medium heat until dissolved. Take off the heat and add the powdered sugar and vanilla. Spread over warm cookies.

Serving Size: 22 cookies

Number of Servings: 22

Recipe submitted by SparkPeople user CBMSMATH.
Servings Per Recipe: 22
Nutritional Info Amount Per Serving
  • Calories: 135.9
  • Total Fat: 3.9 g
  • Cholesterol: 12.6 mg
  • Sodium: 160.4 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.2 g

Member Reviews



© 2024 SparkPeople, Inc. - Terms - Privacy