Mama Crafts famous Pumpkin Spice Cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 159.0
- Total Fat: 4.4 g
- Cholesterol: 8.9 mg
- Sodium: 260.0 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 0.8 g
- Protein: 1.6 g
View full nutritional breakdown of Mama Crafts famous Pumpkin Spice Cookies calories by ingredient
Introduction
These are all my kids favorites and every time I have taken them to an event or given them away, I have been hounded for the recipe. Even people that HATE pumpkin EVERYTHING have told me that they couldn't believe how awesomely yummy and cakey and perfect these are! Many think they are a lot better the second day after sitting in the fridge! I love them even without the frosting, which cuts about 50 calories from them, or with low fat cream cheese frosting! These are all my kids favorites and every time I have taken them to an event or given them away, I have been hounded for the recipe. Even people that HATE pumpkin EVERYTHING have told me that they couldn't believe how awesomely yummy and cakey and perfect these are! Many think they are a lot better the second day after sitting in the fridge! I love them even without the frosting, which cuts about 50 calories from them, or with low fat cream cheese frosting!Number of Servings: 24
Ingredients
* Country Crock, Shedd's Spread Country Crock Plus Calcium & Vitamins (Soft), 1 cup
* *Splenda, 1/2 cup
* Brown Sugar, 1/2 cup
* *Pumpkin Puree- Libby's Easy Pumpkin Pie Mix, 1 cup
* Egg, fresh, 1 large
* *Flour, white, 2 cup
* Baking Soda, 1 tsp
* Baking Powder, 1 tsp
* Cinnamon, ground, 1 tbsp
* *Pumpkin Pie spice, 1 tbsp (
* Salt, 1/4 tsp
* Country Crock, Shedd's Spread Country Crock Plus Calcium & Vitamins (Soft), 3 tblsps
* Brown Sugar, 1/2 cup packed)
* *Skim Milk, 1/4 cup
* *Confectioner's Sugar, 1 and a 1.2 cups
Directions
Well, I mix my sugars, both of them with my butter and cream them together! Then I add the pumpkin and egg and mix just until blended!
Then in another bowl, I mix the flour with all my spices, baking powder and soda and salt and then add it to the pumpkin mixture! the last four ingredients are for the brown sugar frosting which is optional!
Then I place them teaspoon sized onto an ungreased cookies sheet about 2 inches apart! they stay thick and fluffy and don't really spread out much at all! I bake them at 350 degrees for 8 to ten minutes a batch. They will set around the edges but sometimes appear a bit soft in the middle, and the edges will slightly brown sometimes. Let each batch sit a minue before removing and placing on a rack or some tinfoil to cool off the rest of the way!
Frosting-- This is super easy, and don't assume it is too sweet till you have had it on these cookies the next day! trust me it works, and if not, cram cheese frosting never fails, or an orange glaze works too!
get a small sauce pan and turn it on high with your brown sugar and butter and stir quickly while it melts. Continue to stir, i mean it, don't leave it, that is bad, and stir it till it is bubbly and boiling and gently starting to coat your preferably wooden spoon. then once it is boiling cook another full minute, and remove from heat. Poor it into another bowl, and then mix in your confectioners sugar! If it gets too thick add the milk, or do it just to make it more glaze! Sometimes its very runny and that is alright because it tends to set really thick! then spread or drizzle over completely cooled cookies! ENJOY!!!
Number of Servings: 24
Recipe submitted by SparkPeople user ARIESSPARROW.
Then in another bowl, I mix the flour with all my spices, baking powder and soda and salt and then add it to the pumpkin mixture! the last four ingredients are for the brown sugar frosting which is optional!
Then I place them teaspoon sized onto an ungreased cookies sheet about 2 inches apart! they stay thick and fluffy and don't really spread out much at all! I bake them at 350 degrees for 8 to ten minutes a batch. They will set around the edges but sometimes appear a bit soft in the middle, and the edges will slightly brown sometimes. Let each batch sit a minue before removing and placing on a rack or some tinfoil to cool off the rest of the way!
Frosting-- This is super easy, and don't assume it is too sweet till you have had it on these cookies the next day! trust me it works, and if not, cram cheese frosting never fails, or an orange glaze works too!
get a small sauce pan and turn it on high with your brown sugar and butter and stir quickly while it melts. Continue to stir, i mean it, don't leave it, that is bad, and stir it till it is bubbly and boiling and gently starting to coat your preferably wooden spoon. then once it is boiling cook another full minute, and remove from heat. Poor it into another bowl, and then mix in your confectioners sugar! If it gets too thick add the milk, or do it just to make it more glaze! Sometimes its very runny and that is alright because it tends to set really thick! then spread or drizzle over completely cooled cookies! ENJOY!!!
Number of Servings: 24
Recipe submitted by SparkPeople user ARIESSPARROW.
