Pumpkin Cookies with Boiled Brown Sugar Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 cup butter 1 cup sugar 1 cup canned pumpkin puree 1 egg 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/4 tsp salt 2 tsp vanilla 1 cup gluten free Almond meal1 cup gluten free baking flour FROSTING: 1/2 cup dark brown sugar 4 Tbsp milk 2 Tbsp butter 1 cup powdered sugar, sifted
Preheat oven to 350 degrees.
Beat butter and sugar until well blended. Add pumpkin, egg, soda, baking powder, cinnamon, salt, vanilla and flour. Mix until well blended.
Using a 2
FROSTING: Using a medium saucepan over medium heat, melt butter. Add milk and brown sugar, stirring to dissolve sugar. Boil brown-sugar mixture for 2 minutes. Remove from heat and add powdered sugar, stirring quickly until smooth.
Working quickly, swirl about 1 Tbsp of frosting onto top of each cookie. If pecans are desired, sprinkle immediately, before frosting sets. If frosting becomes difficult to work with, add a tsp of water at a time to soften.
Serving Size: 36 cookies (2-1/2")
Number of Servings: 36
Recipe submitted by SparkPeople user HOFFY2.
Beat butter and sugar until well blended. Add pumpkin, egg, soda, baking powder, cinnamon, salt, vanilla and flour. Mix until well blended.
Using a 2
FROSTING: Using a medium saucepan over medium heat, melt butter. Add milk and brown sugar, stirring to dissolve sugar. Boil brown-sugar mixture for 2 minutes. Remove from heat and add powdered sugar, stirring quickly until smooth.
Working quickly, swirl about 1 Tbsp of frosting onto top of each cookie. If pecans are desired, sprinkle immediately, before frosting sets. If frosting becomes difficult to work with, add a tsp of water at a time to soften.
Serving Size: 36 cookies (2-1/2")
Number of Servings: 36
Recipe submitted by SparkPeople user HOFFY2.
Nutritional Info Amount Per Serving
- Calories: 109.6
- Total Fat: 5.3 g
- Cholesterol: 5.2 mg
- Sodium: 121.5 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.9 g
- Protein: 1.3 g
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