Servings: 32 • Size: 1 cookie • Calories: 82.0 • Fat: 2.0 g • Protein: 1.5 g • Carb: 16.4 g • Fiber: 0.2 g • Sugar: 9.8 • Sodium: 57.1Ingredients:
4 oz 1/3 less fat cream cheese, softened
2 tbsp unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 egg
1/2 cup pumpkin puree (canned is fine)
1/4 cup 1% buttermilk
1/2 tsp vanilla extract
1 3/4 cup all purpose flour
1/2 tsp pumpkin spice
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
For the chocolate glaze:
1/4 cup confectioners' sugar
1/2 tbsp unsweetened cocoa powder
1/2 tbsp 1% milk
1/8 tsp vanilla extract
pinch of salt
Directions: Preheat oven to 350°. Line baking sheet with silicone mat.
In a medium bowl, beat cream cheese, butter and sugars together until light and fluffy. Add egg; beat well. Mix in pumpkin, buttermilk and vanilla.
In another bowl combine flour, spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well.
Drop by rounded tablespoonfuls, 2 inches apart onto silicone lined baking sheets.
Bake 12 - 14 minutes or until golden. Remove to wire rack to cool.
For the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Place in a piping bag or a zip lock bag with the point cut off and drizzle onto the cookies
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