I had left over pumpkin to use.. so here is what I did with it.
These are super yummy. Reminds me of eating pumpkin bread. Yum!

Hope you enjoy!


Candice’s Low Carb Iced Pumpkin Cookies

http://candiceslowcarbrecipes.typep...in-cookies.html





Ingredients:

1/2 cup butter, softened
1 1/2 cups granulated Splenda
1/2 cup coconut flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup pumpkin puree
3 egg
1 teaspoon vanilla extract


Icing:
1/2 cup splenda
1 1/2 Tablespoons heavy whipping cream
1 1/2 teaspoon melted butter
1/2 teaspoon vanilla extract


Instructions:



In small bowl combine coconut flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.
In mixer with paddle attachment, cream butter and splenda until fluffy. Add pumpkin, eggs, and vanilla and beat until creamy. With mixer running, add dry ingredients.

Refrigerate dough for at least an hour before using in an airtight container. This will make it easier to scoop and work with. *optional, if you chose not do do this, preheat oven*



Preheat oven to 350F

Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.


Bake in 350F oven for 17-20 mins.

To make icing:

Put Splenda into a food processor or magic bullet and blend till it becomes a power. OR put the splenda in a baggie then roll your rolling pin over a few times till it becomes a powder. Put splenda into a small bowl, add melted butter & vanilla. Add cream slowly until achieved consistency. Drizzle over cooled cookies with a fork.




Nutritional information for 1 cookie:

Energy 43 kcal
Carbohydrate, total 3.10 g
Sugars, total 0.40 g
Fiber, total dietary 0.93 g
Protein 0.98 g
Total lipid (fat) 3.54 g