Ingredients
1 cup whole wheat flour
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup nonfat plain Greek yogurt
1 1/2 tsp. Stevia in the Raw (or 1 1/2 cups sugar)
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract
Glaze
2 cups confectioners’ sugar
3 Tbsp milk
1 Tbsp melted light butter
1 tsp. vanilla extract
Preparation
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and Stevia (or sugar). Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
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 butter and 1 tsp. vanilla. Add milk as needed to achieve drizzling consistency. Enjoy!
