Frosted Pumpkin Cookies (GF)

FROSTED PUMPKIN COOKIES

Spiced cookies with a sweet frosting.  They are nice on their own too without frosting, but I think the cookie batter tastes the best of all!   My bad!  These are soft cookies due to the moisture from the pumpkin and they firm up in the refrigerator - either way they are nice, but I think I like them cold more.  Yummy, I had one with a cup of tea this morning.  I am jumping out of my skin with excitement over this new book which is going to the printers shortly!  However, it's tough to stay out of the kitchen, so I took time off one afternoon and made these for myself and hubby, a friend and for you my blog friends.  Thanksgiving is coming up.  I will give you some more ideas when I get some time.  Tough to keep up my blog this month. I'm very busy.

2 eggs

1 cup butter, softened (250 mL)

Liquid sucralose to equal 1 cup (250 mL)

  SPLENDA^® Granular

¹/₃  cup erythritol (75 mL)

1 cup canned pumpkin (250 mL)

1 tsp vanilla extract (5 mL)

2¹/₄ cups Gluten-Free Bake Mix, (300 mL)

  page___

2¹/₂ tsp baking powder (12 mL)

2 tsp cinnamon (10 mL)

¹/₂ tsp baking soda (2 mL)

¹/₄  tsp salt (1 mL)

Betty Crocker Frosting, page___:

Preheat oven to 350°F (180°C).  In food processor, process eggs, butter, liquid sucralose, OR SPLENDA^® Granular, erythritol, pumpkin and vanilla extract.  In large bowl, combine Gluten-Free Bake Mix, page___, baking powder, cinnamon, baking soda and salt.  Add dry ingredients to egg mixture and process.On ungreased cookie sheet, drop batter by big, heaping tablespoonfuls (22 mL).  With spoon spread into a circular shape.  Bake 10 to 12 minutes.  Cool half an hour and then frost

Yield:   30 cookies

1 cookie

115.3 calories

2.1 g protein

10.5 g fat

2.8 g carbs

BETTY CROCKER^®-LIKE FROSTING

Very similar.  The low-carb pancake syrup has thickeners in it and makes this frosting a thicker mixture.  You may also use my condensed milk (either of them but add 0.5 oz melted cocoa butter) as a frosting, just reduce the liquid requirements and if your whey protein powder is on the salty-tasting side, then use unsalted butter and add a bit of salt to taste.  

¹/₂ cup SPLENDA^® Granular (125 mL)

4 tbsp powdered erythritol (50 mL)
4 tbsp whole milk powder (50 mL)
1 tsp cornstarch (5 mL)
2 tbsp low-carb syrup (such as Estee^®

  Maple Flavored Pancake Syrup)

3 tbsp butter, melted (45 mL)

In blender, combine SPLENDA^® Granular, powdered erythritol, whole milk powder and cornstarch. Add sugar free syrup and butter; blend until well combined.The dry mixture up to cornstarch in the listing above can be stored in the refrigerator until required (double or triple the dry ingredients, if desired – use ³/₄ cup (175 mL) dry mixture per recipe). It will rival the real thing any day! 

No one will ever really guess that it is not actually the real thing and that's the best part.

Yield:  Double the recipe for 1¹/₂ cups (375 mL) frosting to frost an entire cake.