Pumpkin brown sugar cookies

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 cup

Frosting ingredients
Butter, 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)

I add a little nutmeg to mine also. I like the extra flavor.

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.