Frosted Pumpkin Spice Cookies

FROSTED PUMPKIN SPICE COOKIES

Spiced cookies with a wonderful sweet cream cheese frosting, reminiscent of the real thing.  I have another great recipe HERE that my friend Barbara Goldstein (Barbo) and her husband really like.

2¹/₂ cups Gluten-Free Bake Mix, (750 mL)

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2 tsp cinnamon (10 mL)

1 tsp baking powder (5 mL)

1 tsp baking soda (5 mL)

¹/₂tsp nutmeg (2 mL)

¹/₂tsp ground cloves (2 mL)

¹/₂tsp salt, OR half the amount (2 mL)

1 egg

¹/₂cup butter, softened (125 mL)

Liquid sucralose to equal1¹/₄ cups (300 mL)

  SPLENDA^® Granular

1¹/₈cups canned pumpkin (280 mL)

¹/₄ cup granulated erythritol (60 mL)

1 tsp vanilla extract (5 mL)

CreamCheese Frosting, page___ (use half the recipe)

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix, cinnamon, baking powder, baking soda, nutmeg, cloves and salt.

In food processor, process egg, butter, liquid sucralose, OR SPLENDA^® Granular, pumpkin, erythritol and vanilla extract.  Add dry ingredients and process.  Drop by 2 tablespoonfuls on greased cookie sheet.  Flatten and shape cookies with the back of spoon sprayed with nonstick cooking spray, when necessary to prevent sticking.  Bake in oven 13 to 15 minutes, or until brown underneath.  When cool, frost with Cream Cheese Frosting, page___.

Yield:  24 large cookies

1 cookie/with frosting

94.6/128.7 calories

2.3/2.8 g protein

7.8/11.3 g fat

3.3/3.5 g carbs