Skinny Iced Pumpkin Cookies
Yields: 3 dozen cookies
  • For the Cookies:
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ½ cup MELT Buttery Sticks or Rich & Creamy MELT
  • 1½ cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • For the Icing:
  • ½ cup and 1 tablespoon confectioners' sugar
  • 2-1/2 teaspoons 2% milk
  • ¾ teaspoon MELT Buttery Sticks or Rich & Creamy MELT
  • ¼ teaspoon vanilla extract
  1. Preheat your oven to 350 degrees.
  2. In a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt and mix to combine.
  3. In a larger bowl, add the Melt® and sugar.
  4. Using a hand mixer, beat until well combined. (note: another plus to using Melt-- you don't have to have it sit out to soften for long. Melt has a softer texture than butter so a few minutes outside the fridge is all you need).
  5. Add the pumpkin, egg and vanilla extract and beat until creamy.
  6. Add half of the dry mixture to the wet mixture, beating to combine. Repeat with remaining dry mixture.
  7. Drop heaping teaspoons on cookie sheet lined with parchment paper (I strongly suggest springing for the parchment paper, no more burned cookie bottoms!)
  8. Bake for 15 minutes and allow to cool.
  9. While the cookies are baking, make the glaze.
  10. Combine confectioner's sugar, milk, melted Melt®, and vanilla extract. If it thickens up, add a little bit more milk until it reaches the consistency you are looking for.
  11. Using a fork, drizzle the glaze over the cookies and allow to set.

Recipe Categories: Desserts and Rich & Creamy MELT Organic Recipes.
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