Pumpkin brown sugar cookies
- Number of Servings: 78
Ingredients
Ingredients:Butter, unsalted, .5 cup(remove)Chobani 0% Plain Greek Yogurt (8 oz), .5 serving(remove)*Flour, white, 2 cup(remove)*Whole Wheat Flour, 2 cup(remove)*Splenda, 48 tsp(remove)Brown Sugar, 1 cup, packed(remove)Baking Powder, 2 tsp(remove)Baking Soda, 2 tsp(remove)Salt, .25 tsp(remove)Pecans, 1 cup, chopped(remove)*Libby's 100% Pure Pumpkin Puree, 2 cupFrosting ingredientsButter, unsalted, .5 cup(remove)Brown Sugar, 1.5 cup, packed(remove)*Milk, Fat Free, Skim, 2 oz(remove)Powdered Sugar, 2 cup, unsifted(remove)Vanilla Extract, 1 tsp(remove)*Maple Flavoring, 1 tsp(remove)
In a large bowl, cream greek yogurt, butter, splenda, and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm. Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla.
Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm. Yield: 6-1/2 dozen
Serving Size: Makes about 6.5 dozen cookies
Number of Servings: 78
Recipe submitted by SparkPeople user PJW9899.
Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm. Yield: 6-1/2 dozen
Serving Size: Makes about 6.5 dozen cookies
Number of Servings: 78
Recipe submitted by SparkPeople user PJW9899.
Nutritional Info Amount Per Serving
- Calories: 95.3
- Total Fat: 3.6 g
- Cholesterol: 6.4 mg
- Sodium: 56.7 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 0.9 g
- Protein: 1.2 g
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