frosted pumpkin meltsIngredients:

for the cookie-
1/2 c fat free Greek yogurt, plain
1/2 c brown sugar, packed
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon, ground
1/4 tsp pumpkin pie spice
1/4 c egg beaters (or 1 egg)
1/2 tsp pure vanilla extract
2/3 c pumpkin, canned
1 c all-purpose flour
for the frosting-
1/4 c fat free Greek yogurt, plain
2 tbsp brown sugar, packed
1 (scant) tbsp fat free milk
1/4 tsp pure vanilla extract
1 1/4 c powdered sugar

Directions:

1. Preheat oven to 350°. 
2. Combine yogurt and brown sugar in a large mixing bowl. Beat together until well combined, about 30 sec.  Add baking powder, baking soda, salt, cinnamon, pumpkin pie spice. Beat until ingredients are mixed.
3. Add in egg beaters, pumpkin, and vanilla and stir until ingredients are incorporated.
4. Gradually add in flour and stir until combined. 
5. Drop by the tablespoonful onto a baking sheet, ungreased. Bake for 10 minutes. Remove from oven and allow to cool on the pan for 3-5 minutes. Then, transfer to a wire rack to cool the rest of the way.
6. While cookies are cooling, mix together yogurt, brown sugar, milk, and vanilla for the frosting. Add powdered sugar in gradually stirring well after each addition of powered sugar. Depending on your desired consistence, you can add another 1/4 c to thicken the frosting even more, if desired.
7. Spread frosting on cooled cookies. Sprinkle with a little bit of pumpkin pie spice or cinnamon. 
 
Yields 28 cookies, serving size 1 cookie
2 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
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