Yummy Pumpkin Cookies

Yummy Pumpkin Cookies


  • 1 1/2 cups white enriched flour
  • 1/2 cup toasted wheat germ
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking soda
  • 1/2 cup molasses
  • 1/2 cup light brown sugar
  • 1/2 cup canned pumpkin
  • 3 tablespoons light cream cheese
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioner's sugar
  • 1 - 4 teaspoons low-fat milk
  • Orange food coloring

Make It

1. Preheat oven to 350 degrees F. Mist two baking sheets with canola oil spray.

2. In a bowl, mix flour, wheat germ, salt, pumpkin pie spice, and baking soda. Set aside.

3. In a large, nonstick saucepan, heat molasses just to boiling. Remove from heat. Add light brown sugar; stir until dissolved. Stir in canned pumpkin.

4. Mix the dry and liquid ingredients together.Drop by level tablespoonfuls onto cookie sheets. Using the bottom of a large drinking glass dipped in warm water, press dough until flat and round. Bake about 8 minutes until firm. Remove from sheets and cool on wire racks.

To frost with cream cheese icing:

5. With an electric mixer, beat light cream cheese and vanilla extract until fluffy. Alternately and in small quantities, add confectioner's sugar and low-fat milk, beating after each addition until icing reaches spreading consistency. Add food dyes according to package directions to get Halloween colors.