Dessert

Cinnamon Iced Pumpkin Cookies is for Dessert.

Cinnamon Iced Pumpkin Cookies takes 10 minutes to prepare.

Cinnamon Iced Pumpkin Cookies takes 15 minutes to cook.

Cinnamon Iced Pumpkin Cookies makes 46 servings.

The ingredients for Cinnamon Iced Pumpkin Cookies are:

For Cookies:
1 Box Betty Crocker Carrot Cake Mix
(Spice Cake works well too)
1.5 cups Canned Pumpkin
1 Cup (not packed) Raisins

For Icing:
1/2 Cup Powdered Sugar (not sifted)
1/2 Cup Splenda Granulated
1 1/2 Tablespoons Skim Milk
1 Teaspoon Light Butter
1 Tablespoon ground cinnamon

Here is how you make Cinnamon Iced Pumpkin Cookies:

Turn oven on to 350 degrees.Grease 2 cookie sheetsMix all cookie ingredients in a large mixing bowl. Using a cookie scooper, portion out the cookies onto the cookie sheets. (Note: makes 46 cookies, and due to the nature of the mix, these cookies don't really spread out as normal cookies do)Bake for 15-20 minutes (will not dent when touched)While baking, mix all the icing ingredients together in a bowl. (Note: more of a glaze, but it will set and harden)Completely Cool the cookies and then drizzle the icing over the top.Enjoy!Number of Servings: 46Recipe submitted by SparkPeople user PINKSHANYN.

The nutritional information for Cinnamon Iced Pumpkin Cookies is:

• Servings Per Recipe: 46
• Amount Per Serving
• Calories: 70.3

• Total Fat: 0.9 g
• Cholesterol: 0.2 mg
• Sodium: 85.2 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 0.4 g
• Protein: 0.7 g