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Iced Pumpkin Cookies

Kelly from Eat Yourself Skinny, female weight loss blogger

 [ The finished product ]

This recipe originates from my new blogger friend, Kelly who created the site Eat Yourself Skinny; she is beautiful & highly educated in the skinny department. On her blog, she is featuring my low calorie lemon chicken stir fry recipe [ also found here too ].

Kelly from Eat Yourself Skinny, female weight loss blogger

[ Kelly from Eat Yourself Skinny ]

This one is for all you pumpkin lovers. As we know I obsess over adhering to the seasons [ right now: I’m setting up a crockpot at work that will cascade with the aroma of spiced apple cider, cinnamon, brandy & whole cloves… ]. So when I discovered Kelly’s delicious pumpkin recipe I was more than excited to immerse myself in the Thanksgiving spirit.

After baking a bundle of these my Dad asked innocently “since they’re healthy can I have one for breakfast?” I told him no & that he needed to set his fourth cookie down.

Thanks to Kelly for this low calorie treat [ 89 calories a cookie ]!

Kelly from Eat Yourself Skinny and baking cookies

[ Spoonfuls of cookie dough ]

Kelly from Eat Yourself Skinny and baking cookies

[ Homemade cookie glaze ]

Kelly from Eat Yourself Skinny and baking cookies

[ Pre-glazed cookies ]





Iced Pumpkin Cookies

[ Recipe adapted from Eat Yourself Skinny ]

** Makes about 24 cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup light butter, softened
1 1/2 tsp. Stevia [ or 1 1/2 cups organic sugar ]
1 egg
1 tsp. vanilla extract
2 cups confectioners’ sugar
3 tablespoon non-fat milk
1 tablespoon melted light butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves & salt; set aside.  In a medium bowl, cream together the 1/2 cup of butter and Stevia [ or organic sugar ].  Add pumpkin, egg & vanilla to butter mixture, and beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls; flatten slightly with a fork. Bake for 15 to 20 minutes in the preheated oven.  Cool cookies, then drizzle glaze with fork.  To make the glaze, combine confectioners’ sugar, milk, melted light butter & vanilla. Add milk as needed to achieve drizzling consistency.   
( For more sweet pumpkin treats that are perfect for the Holidays try my pumpkin roll & pumpkin fro yo )
  1. New fan courtesy of Miss Kelly. She is a sweetheart. Any friend of hers is a friend of mine. You did a lovely job with the cookies. Loving your blog and just checked you out on facebook. Hope you have a great week.

  2. the cookies are really amazing and delicious . This coming from someone who has always loved cookies and can’t eat them. I have always had to eat “health food ” specialty markets brand of cookies. Always less then satisfying and really not yummy. These cookies are healthy, fresh tasting and really yummy, as an after meal eat treat or a starter to the day with an apple….two do the trick! Thank you skinny confidential.

  3. Wow, these look so yummy, thank you for the iced pumpkin recipe will definitely try it out soon.

  4. The finished product looks so amazing. Thanks for posting the recipe will try it and see how it turns out

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