Dessert

Cinnamon Iced Pumpkin Cookie Cakes is for Dessert.

Cinnamon Iced Pumpkin Cookie Cakes takes 20 minutes to prepare.

Cinnamon Iced Pumpkin Cookie Cakes takes 20 minutes to cook.

Cinnamon Iced Pumpkin Cookie Cakes makes 18 servings.

The ingredients for Cinnamon Iced Pumpkin Cookie Cakes are:

1 1/4 C all purpose flour
1 1/4 C whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 T pumpkin pie spice
1/2 tsp salt
1/2 C light butter, softened
1 cup white sugar
1/2 C brown sugar, packed
1C canned pumpkin puree
1 large egg
1 tsp vanilla extract

CINNAMON FROSTING:
1C powedered sugar
1 1/2 T skim milk
1 tsp light butter
1 tsp ground cinnamon

Here is how you make Cinnamon Iced Pumpkin Cookie Cakes:

Makes 18 cookies using a 2T scoop OR 36 cookies using a 1T scoop. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.In a medium bowl, cream together the 1/2 C butter, white sugar and brown sugar. Add pumpkin, egg and 1 tsp vanilla and mix until creamy. Mix in dry ingredients.Using a 2T scoop drop the cookie mixture onto a cookie sheet lightly sprayed with cooking spray. Flatten slightly.Bake for 15 to 20 minutes.When the cookies are cooled mix together the frosting ingredients and lightly drizzle over each cookie. Number of Servings: 18Recipe submitted by SparkPeople user MRSDUDLEY.

The nutritional information for Cinnamon Iced Pumpkin Cookie Cakes is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 161.4

• Total Fat: 3.4 g
• Cholesterol: 21.0 mg
• Sodium: 210.5 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 1.7 g
• Protein: 2.6 g