Monday, October 1, 2012

Pumpkin Cookies + Caramel Frosting

Last week I opened a can of pumpkin to make the pumpkin spice granola, but it only called for a half cup.  That left me a decent amount of pumpkin to use for another concoction.  And this is what I chose.

Pumpkin Cookies + Caramel Frosting
(adapted from this recipe)

1 cup butter - softened
1/2 cup Splenda sugar blend
1/2 cup Splenda brown sugar blend
1 egg
1 tsp vanilla extract
1 cup canned pumpkin
1 tsp baking soda
1 Tbs cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
2 cups all purpose flour

Preheat oven to 350 degrees and lightly coat your cookie sheet with baking spray.  In a mixing bowl, cream together butter and sugars.  Add in the egg and vanilla and mix well.  Add in the pumpkin and blend until well combined.  Mix in the baking soda, salt, and all spices listed above.  In 1 cup increments, slowly add the flour to the mixture.  Once everything is fully incorporated, place dough on baking sheet in tablespoon sizes.  Bake for 10-12 minutes.  

Let cool on baking sheet about 3 minutes and gently use the bottom of a glass to flatten the cookie a bit, making a smooth place for the frosting.  

3 Tbs butter
1/2 cup Splenda brown sugar blend
1 tsp vanilla extract
1/4 cup Greek yogurt (unflavored)
1 cup confectioners sugar
Pinch of salt

In a medium saucepan, combine butter and brown sugar over medium heat until the mixture barely begins to boil.  Remove from heat and immediately stir in vanilla and Greek yogurt.  Mix until these dissolve into the heated mixture.  Transfer to a mixing bowl and let cool.  Once cool, stir in the confectioners sugar and a pinch of salt.  Spread frosting over cooled cookies and enjoy the fall flavors!

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